Fish
American Samoa Oka
Oka i'a
American Samoa
Raw fish (tuna, snapper, or mahi-mahi) cubed and marinated in lime or lemon juice, then mixed with coconut cream, onion, cucumber, tomato, and chili; served cold with taro or breadfruit; the Samoan-style ceviche enjoyed throughout American Samoa.
Original eatfuls sticker artwork
What it is
A closer look at American Samoa Oka.
Raw fish (tuna, snapper, or mahi-mahi) cubed and marinated in lime or lemon juice, then mixed with coconut cream, onion, cucumber, tomato, and chili; served cold with taro or breadfruit; the Samoan-style ceviche enjoyed throughout American Samoa.
What to look for
Know it when you find it.
Raw fish cubed and marinated in lime or lemon juice, mixed with coconut cream, onion, cucumber, tomato, and chili; served cold with taro or breadfruit; the Samoan-style ceviche of American Samoa.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to American Samoa Oka.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Naples, Italy
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Antigua and Barbuda
Antiguan Saltfish
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Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.
Antigua and Barbuda
Saltfish and Ducana
Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua
Navarre, Spain
Ajoarriero
In Navarre, Ajoarriero is salt cod flaked with potato, garlic, tomato, and peppers.
Libya
Tabahij
Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.