polynesia
Explore 17 foods connected to Wallis and Futuna, from everyday staples to rare local specialties.
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The local shortlist
4 editor-selected foods for understanding the place through what people eat.
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The full directory
17 foods in this view. Filter by category, type, rarity, or search every recorded name.
New Caledonia
The emblematic Kanak dish and national dish of New Caledonia; root vegetables (taro, yam, sweet potato), banana, and chicken, fish, or lobster wrapped in banana leaves with coconut milk; slow-cooked in an underground stone oven with red-hot rocks for about two hours; the word bougna comes from the Drehu word 'puhnya' meaning 'bundle'; served at Kanak festivals; a TasteAtlas-listed listed preparati
French Polynesia
Poulet Fafa
Poulet fafa is chicken simmered with coconut milk and fafa, the tender taro leaves used in Tahitian cooking, for a rich savoury dish.
New Caledonia
Unga
Large land crab prized as a delicacy, especially on the outer islands of the Cook Islands; protected in some areas due to declining populations; a rare and sought-after island food.
Wallis and Futuna
Faikai
A sweet Wallisian pudding of tapioca or cassava flour rolled into small balls and simmered in a caramel of sugar and coconut milk, wrapped in banana leaves and baked in the umu for celebrations.
French Polynesia
Fafaru
Fafaru uses raw tuna or marlin fermented for several days in seawater prepared with prawn heads, then served with miti hue or other accompaniments.
Cook Islands
Raw Fish
The national dish of the Cook Islands; raw white fish (tuna or mahi-mahi) marinated in lime juice, then mixed with fresh coconut cream, diced tomato, red onion, capsicum, spring onion, ginger, and coriander; a refreshing, creamy Polynesian ceviche.
Pohnpei State (Capital FSM), Fiji
Suhka
Kava is a ceremonial Pacific root beverage prepared by pounding Piper methysticum roots, mixing them with water, and straining the earthy drink for communal sharing.
Wallis and Futuna
A ceremonial Wallisian pudding of arrowroot or cassava flour and coconut milk folded into taro-leaf baskets and baked in the umu, especially prepared for St. Joseph's Day and large family gatherings.
Wallis and Futuna
Talo Vusiga
A prized water taro variety grown in flooded terraces on Futuna, particularly around Nuku; the large, starchy corms are reserved for customary events and umu feasts.
Samoa
Iconic Samoan dish of young taro leaves bundled into parcels filled with coconut cream and onions; baked in the umu earth oven until the leaves are tender and the cream is thick and set; sometimes enriched with corned beef; the quintessential Samoan dish; rich, creamy, and earthy; a TasteAtlas-listed listed preparation.
Wallis and Futuna
Pekepeke is a Wallisian sauce or spread made from coconut and local aromatics, served in small amounts to add savoury richness to fish, roots, or meat.
Papeete, French Polynesia
I'a Ota
Poisson cru is fresh raw tuna briefly cured in lime, then mixed with coconut milk, onion, and crisp vegetables before being served chilled.
Wallis and Futuna
A Wallisian stew of roasted breadfruit, first grilled over an open fire until soft, then diced and simmered in coconut milk until rich and creamy.
Wallis and Futuna
A soft Wallisian pudding of ripe banana or papaya simmered in coconut milk until sweet and creamy, often served warm from the umu.
Wallis and Futuna
Palourdes farcies
Clams gathered at low tide from the Wallis lagoon, stuffed with herbs, garlic and breadcrumbs and baked until golden; a favourite lagoon speciality served at family meals.
Wallis and Futuna
A Futunan stew of raw fish, young taro leaves and coconut milk slow-cooked in the umu; the fish is wrapped in banana leaves with the leaves and cream until the flesh is just set and the greens are tender.
Cook Islands
Umukai
A traditional underground oven feast; food is wrapped in banana leaves, placed on heated volcanic stones, and slow-cooked for hours; typically includes pork, chicken, fish, taro, breadfruit, and kumara; a centerpiece of Cook Islands celebrations.