The following highlights some of the popular Traditional Tuvaluan Foods. If you manage to be in an Tuvaluan restaurant or you are visiting Tuvalu, I recommend the following:
1. Coconut Crab
The Vanuatu crab used to be considered a delicacy and became known as the coconut crab because coconut is one of the main food sources of this decapod crustacean. Coconut crabs have no recognisable shell colour and can be seen in a variety of colours, including dark purple, bright blue, orange-red, brown and even mixed shades of yellow, red and blue. These crabs are known to steal pots, pans and other household items and are often referred to as robber crabs.
2. Pulaka
Flat farming is an important cultural and culinary tradition in Tuvalu, which is now threatened by displacement due to rising sea levels and the increasing use of imported foods. It is a tuber similar to taro but with larger leaves and roots. And it cooks in the same way.
3. Fekei
The Fekei delicacy is prepared with pulaka. Here, the indigenous people of the island of Tuvalu use grated pulaka. Local women often paint the crop. The ground crop is then wrapped in leaves and steamed over an open fire. Finally the steamed pulaka is served with coconut cream and toddy. Fekei can be found in all restaurants in Tuvalu.
4. Taketake (Black Noddy)
A seabird of the gull family. It is a medium-sized tern with black plumage and a white crown. The black baby has a slightly darker plumage and a darker colour than the lighter ones eaten by the natives, and as it lives on fish, it is very tasty.
If you found this list useful, here are some more Traditional Oceanian Foods to try out on my Pinterest channel.