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.
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Puaka Tunu
Whole suckling pig spit-roasted until the skin blisters and crackles. Ready in 2 hours prep and 5 hours cooking. Serves…
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Roast Yam
Earth-baked yam, the prestigious staple of Tongan feasts. Ready in 1 hour prep and 3 hours cooking. Serves many. A…
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Sipi
Fatty mutton flaps grilled or stewed with taro leaves and coconut cream. Ready in 20 min prep and 1 hour…
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Tongan Vanilla
Hand-pollinated vanilla beans, dark and floral; sold cured in bundles. Ready in 15 minutes prep and none cooking. Makes about…
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Topai
Boiled flour dumplings served in hot sweetened coconut cream. Ready in 15 minutes prep and 25 minutes cooking. Serves 6.…