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🇹🇻Tuvalu

Fakapapa

Fakapapa is beaten cooked pulaka, pounded until smooth and served as a soft Tuvaluan root preparation alongside coconut or fish.

🇹🇻Tuvalu

Fekei

Tuvaluan fekei is grated pulaka mixed with coconut cream, wrapped in leaves, and steamed into a dense starchy parcel shared across the islands.

🇵🇬Papua New Guinea

Hibiscus spinach

Bele

Hibiscus spinach (Abelmoschus manihot) is a tender, slightly mucilaginous Pacific leafy green known as bele, aibika, pele, and island cabbage, usually cooked with coconut milk or added to soups and stews.

🇫🇯Fiji

Palusami

Taro leaves wrapped into a parcel around coconut cream, onion and often corned beef, then baked in the lovo or steamed until the leaves collapse.

🇹🇻Tuvalu

Pulaka

Kofuga Pulaka

Pulaka is giant swamp taro (Cyrtosperma merkusii) grown in composted pits below an atoll's freshwater lens; the cooked corm is a starchy food-security crop that may be carried or served in a woven basket.

🇹🇻Tuvalu

Solomei

Solomei is a Tuvaluan breadfruit preparation, cooked and mashed or pounded with coconut into a soft, starchy vegetable dish.

🇹🇻Tuvalu

Talo Tokotokoi

Talo tokotokoi is baked taro mashed and covered with sweetened coconut cream, producing a soft starchy dish for Tuvaluan community gatherings.

🇹🇻Tuvalu

Tulolo

Tulolo is beaten pulaka or breadfruit covered with thick coconut cream, a rich Tuvaluan preparation associated with outer-island tables.