Baku Kitchen! An independent reference of traditional food

Tonga

Ask what Tonga eats and the answer starts with this: generous umu feasts of taro leaves, corned beef and raw fish, finished with sweet coconut syrup. Look for Lū Pulu (corned beef and coconut cream baked in taro-leaf parcels underground), ʻOta ʻIka (raw fish in citrus and coconut cream with cucumber and tomato) and ʻOtai (refreshing drink of shredded watermelon and coconut, feast accompaniment). Corned beef, onion and coconut cream are wrapped in taro leaves and baked in the umu, the standard Sunday dish after church. This atlas has 19 Tonga dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

19 dishes.

‘Umu‘UmuEarth oven of hot stones baking pork, taro and lu parcels underground.FaikakaiFaikakaiDough dumplings drenched in sweet coconut-caramel syrupFekeFekeGrilled octopus simmered in rich coconut creamʻOta ʻIkaʻOta ʻIkaRaw fish in citrus and coconut cream with cucumber and tomatoʻOtaiʻOtaiRefreshing drink of shredded watermelon and coconut, feast accompanimentKapisi PuluKapisi PuluCorned beef and cabbage baked in coconut cream, the everyday umu dishKavaKavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowlKeke ‘IsiteKeke ‘IsiteGolden yeast doughnuts fried in coconut oil, sold hot by the bagful at marketsKumalaKumalaSweet potato boiled or baked in the 'umu; served with meat and fish.Lū PuluLū PuluCorned beef and coconut cream baked in taro-leaf parcels undergroundLu SipiLu SipiFatty mutton flap baked with onion and coconut cream inside taro leavesMaMaBreadfruit or banana fermented in a pit; sour paste baked with coconut cream.ManiokeManiokeBoiled cassava served in thick chunks alongside meat and coconut creamNiu MuiNiu MuiGreen drinking coconut, cut open and drunk cold from the nut.Puaka TunuPuaka TunuWhole suckling pig spit-roasted until the skin blisters and crackles.Roast YamRoast YamEarth-baked yam, the prestigious staple of Tongan feastsSipiSipiFatty mutton flaps grilled or stewed with taro leaves and coconut cream.Tongan VanillaTongan VanillaHand-pollinated vanilla beans, dark and floral; sold cured in bundles.TopaiTopaiBoiled flour dumplings served in hot sweetened coconut cream.

  • ‘Umu

    Earth oven of hot stones baking pork, taro and lu parcels underground. Ready in 1 hr 30 min prep and…

  • Faikakai

    Dough dumplings drenched in sweet coconut-caramel syrup. Ready in 20 minutes prep and 30 minutes cooking. Serves 6. A dessert…

  • Feke

    Grilled octopus simmered in rich coconut cream. Ready in 30 min prep and 50 min cooking. 6 servings. A main…

  • Kapisi Pulu

    Corned beef and cabbage baked in coconut cream, the everyday umu dish. Ready in 25 minutes prep and 1 hour…

  • Keke ‘Isite

    Golden yeast doughnuts fried in coconut oil, sold hot by the bagful at markets. Ready in 30 minutes prep and…

  • Kumala

    Sweet potato boiled or baked in the ‘umu; served with meat and fish. Ready in 15 minutes prep and 45…

  • Lu Sipi

    Fatty mutton flap baked with onion and coconut cream inside taro leaves. Ready in 45 minutes prep and 3 hours…

  • Ma

    Breadfruit or banana fermented in a pit; sour paste baked with coconut cream. A fermented & pickled recipe from Tonga.

  • Manioke

    Boiled cassava served in thick chunks alongside meat and coconut cream. Ready in 20 minutes prep and 40 minutes cooking.…

  • Niu Mui

    Green drinking coconut, cut open and drunk cold from the nut. 5 minutes to prepare. Serves 1. A drink recipe…