A FOOD TRADITION
Tongan cuisine
A Polynesian cooking tradition centered on earth-oven feasts, root crops, seafood, coconut, pork, and taro-leaf preparations.
Dishes linked to this cuisine
1–12 of 14
Faikakai
A Tongan dumpling dish made from wheat flour and served with a sweet coconut milk sauce.
Feke
Feke is octopus cooked in coconut cream, typically seasoned with onion and salt.
Feke mo e Lolo
A Tongan dish of octopus simmered with onion in coconut milk until tender.
Keke Tonga
Keke Tonga is a traditional Tongan sweet cake made from wheat flour with egg, butter, sugar, and coconut milk.
Kumala Tunu
Kumala tunu is a traditional Tongan side dish of sweet potato roasted until tender.
Lu Ika
A Tongan fish dish in which fish is wrapped in taro leaves with coconut cream and baked or steamed until tender.
Lu Moa
Lu Moa is a Tongan dish of chicken and onion wrapped in taro leaves with coconut milk and baked until tender.
Lu Pulu
Lu Pulu is a Tongan parcel of taro leaves filled with corned beef, onion, and coconut milk, traditionally baked until tender.
Lu Sipi
Lu Sipi is a Tongan dish of lamb and onion wrapped in taro leaves with coconut milk and baked until tender.
Ota Ika
A Tongan raw-fish preparation marinated with citrus juice and mixed with coconut cream, onion, and tomato.
Puaka Tunu
A Tongan preparation of pork seasoned and roasted until richly browned and tender.
Talo mo e Lolo
Talo mo e Lolo is a traditional Tongan dish of cooked taro served with rich coconut cream.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.