9 Common and Traditional Dishes/Foods of Tonga

‘Ota ‘ika is a traditional raw fish salad in Tonga. Regarded as the country’s national dish, it is a well-loved appetizer and a side dish.

Tongas prepare ‘ota ‘ika by marinating fresh fish (ideally tuna, blue cod, or mahi mahi) in tangy lemon or lime juice.

While the method of making ‘ota ‘ika is somewhat similar to Peruvian ceviche, the Tongan specialty contains rich coconut milk and finely chopped vegetables like tomatoes and onions. ‘Ota ‘ika is also popular in Samoa and Tahiti.

Lū is a traditional stuffed dish in Tonga. Its basic ingredients are taro leaves (also called lū in Tongan) for the wrap and onions for the filling.

This terrific Tongan stuffed dish boasts a customizable filling with coconut cream or milk, corned beef, pork, or chicken. Traditional preparation for lū involves cooking in an umu, an underground oven made of lava rocks.

Serving lū with rice, baked potatoes, macaroni salad, or salad turns it into a hearty main course, a savory lunch, or a convenient takeaway.

Outside of Tonga, you can find lū in Samoa, Fiji, Hawaii, and the Cook Islands under other names, such as laulau, rukau, lu’au, and palusami.

Lū sipi is a traditional Tongan dish consisting of aromatic lamb cooked in onions and coconut milk. These ingredients are wrapped in taro leaves and baked into a satisfying main course.

In Tongan traditions, lū sipi is the go-to dish for after-church Sunday meals or kaipola (Tongan large feasts). Besides Tonga, this rich dish also has fans in New Zealand.

Lo’i feke is a popular seafood dish in Tongan cuisine. Locals prepare it by boiling octopus (called feke in Tongan) and onions in coconut milk.

Although plain octopus may be chewy and bland, lo’i feke offers tender and succulent octopus in rich, creamy coconut milk.

Traditionally served with boiled yams or bananas, lo’i feke encapsulates the unique tastes of Tonga. To try coconut milk dishes similar to lo’i feke, go for fa’alifu fa’i (bananas with coconut sauce) and ‘ufi lolo’i (yams cooked in coconut milk).

Taioro is a traditional Tongan condiment of Polynesian origin. Grated coconut or leftover coconut milk pulp forms its base, which is fermented into a flavorful substance.

Taioro goes well with various main Tongan dishes. While it shares a name with pahua taioro, these two are entirely different dishes; the latter is a Tahitian dish made with turbot snails and clams.

Vai siaine is a traditional Tongan dessert using only bananas and coconut milk. These ingredients are boiled to create a soft, pudding-like consistency.

Vai siaine is perfect for rounding off a hearty meal. While this moist pudding is fantastic on its own, adding coconut shavings or fresh fruits as toppings can take it to the next level.

Limu refers to edible marine flora, like seaweed and algae, and is a traditional food ingredient in Tonga. Limu Moui is a brown seaweed variant that is significantly popular among the limu family.

The culinary applications of Limu are numerous. People usually savor it raw, but you can make it into main courses and side dishes.

Not only Tonga but also many Polynesian countries feature limu in their foods.

Faikakai topai is a Tongan dumpling dessert often prepared in large batches, especially for special occasions. Its main ingredients are all-purpose flour, baking powder, and shredded coconut or coconut cream.

However, the true star of faikakai topai is the sweet coconut sauce, a mixture of coconut cream and brown sugar. The dumplings are bathed in it to soak up the flavor.

Besides the classic version, interesting faikakai topai variations can replace coconut with other ingredients. A few examples are faikakai ngou’a with taro leaves, faikakai mei with breadfruit, faikakai malimali with bananas, and faikakai manioke tama with cassava.

Lu pulu is a Tongan dish that wraps canned corned beef, onions, and tomatoes in taro leaves. The wrap is coated with coconut milk and baked to perfection.

Lu pulu can be a main course with rice or boiled yam. Beef briskets or other cuts sometimes replace corned beef in this wrapped dish.

A must-try lu variety is kapisi pulu, which swaps out the taro leaves for cabbage.

The ingredients and cooking techniques used in preparing these lu pulu variants illustrate the uniqueness of traditional Tongan dishes.