The meat is wrapped in the taro leaves, tied securely, and then slowly simmered until tender.
Lu Pulu showcases the fusion of meat, vegetables, and coconut, creating a comforting and flavorsome meal.
The acidity from the lime juice cooks the fish, resulting in a tangy and vibrant flavor.
Ota ika is often served as an appetizer or as part of a Tongan feast.
Umu is a traditional Tongan cooking method that involves an earth oven.
Ufi, also known as yam, is a staple root vegetable in Tonga.
It is often boiled, mashed, or roasted and served as a side dish with various meals.
A refreshing fruit drink, Otai is a beloved beverage in Tonga, especially during hot summer months.
It is made by blending fresh coconut water with ripe watermelon, pineapple, and sometimes mango or papaya.
Otai is a deliciously tropical and hydrating drink that captures the essence of Tongas bountiful fruit offerings.
Feke, or grilled octopus, is a favorite seafood delicacy in Tonga.
Faikakai is a traditional Tongan dessert made from grated cassava (tapioca), coconut cream, and sugar.
Faikakai is often served on special occasions and provides a sweet and comforting end to a meal.
Umu Inu, which translates to oven drink, is a unique beverage in Tonga.
Palusami is a Tongan dish consisting of young taro leaves cooked with coconut cream and onions.
Tongan cuisine reflects the rich cultural heritage and abundance of natural resources found in the islands of Tonga.
