A FOOD TRADITION
Tuvaluan Cuisine
Tuvaluan cooking is a Polynesian atoll tradition centered on pulaka, taro, breadfruit, coconut, fish, and other seafood.
Dishes linked to this cuisine
1–11 of 11
Breadfruit with Coconut Cream
Breadfruit with coconut cream is a traditional Marshallese dish of cooked breadfruit served with rich coconut cream.
Fekei
Fekei is a traditional Tuvaluan preparation of grated taro mixed with coconut cream and cooked, typically in a wrapped leaf parcel.
Ika Mata
Ika Mata is a Tuvaluan raw-fish dish marinated in citrus juice and mixed with coconut cream, onion, and tomato.
Meal in a Pot
A Tuvaluan baked one-pot preparation of breadfruit, germinating coconut nut, tuna, bele leaves and coconut cream.
Palusami
Palusami is a Pacific Island parcel of taro leaves filled with coconut cream and onion, traditionally baked or steamed; some versions add meat or fish. It is recognized in Kiribati as well as Samoa, Fiji, Tuvalu, and other Pacific cuisines.
Pia sua
A Tuvaluan coconut dessert thickened with vaatia, a starch made from Polynesian arrowroot tubers.
Pulaka with Coconut Cream
Pulaka with Coconut Cream consists of cooked pulaka corm served with rich coconut cream, usually seasoned with salt.
Puleleti
A Nanumanga coconut toffee made by reducing dried coconut with red toddy, a sweet coconut-sap syrup.
Taro with Coconut Cream
Boiled or steamed taro is served with rich coconut cream as a traditional Marshallese side dish.
Te Feke
Te Feke is a Tuvaluan preparation of octopus simmered in coconut cream, typically with onion and salt.
Tuna and taro patties
Tuvaluan patties of mashed taro and tuna, seasoned, crumbed and shallow-fried.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.