Fish
Tongan Ika Lolo
Ika lolo
Tonga
Fish cooked in coconut milk or cream, commonly served with taro, breadfruit, sweet potato, or another starchy Tongan side.
Original eatfuls sticker artwork
What it is
A closer look at Tongan Ika Lolo.
Fish cooked in coconut milk or cream, commonly served with taro, breadfruit, sweet potato, or another starchy Tongan side.
What to look for
Know it when you find it.
Use a firm, fresh fish and a sauce that tastes of coconut rather than flour; the fish should flake cleanly when lifted.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tongan Ika Lolo.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Naples, Italy
Acqua pazza
In Naples, Acqua pazza is fish poached with tomatoes, garlic, parsley, oil, and white wine.
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
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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.