🍽️ Cuisine
Wallis and Futuna, a French overseas collectivity between Fiji and Samoa, preserves distinctly Polynesian food traditions despite French administration. The two island groups maintain separate kingdoms with their own culinary customs, united by reverence for the umu earth oven and ceremonial feasting that defines Pacific hospitality.
Povi Masima
Salted Beef in Coconut Cream
Corned beef transformed by Polynesian technique—simmered with taro leaves and coconut cream until the meat melts into the rich sauce, a beloved dish at every important gathering.
Ingredients: 300g corned beef (canned or homemade), 200g taro leaves or spinach, 250ml coconut cream, 1 onion sliced, 2 cloves garlic minced, 1 tomato diced, Salt (if needed, corned beef is salty).
Preparation: If using taro leaves, blanch in boiling water for 10 minutes to remove irritants, then drain and chop roughly. Break corned beef into chunks. In heavy pot, sauté onion and garlic until soft. Add tomato, cook 2 minutes. Add taro leaves and stir to coat. Pour in coconut cream, bring to gentle simmer. Add corned beef, stirring to distribute evenly. Cover and cook on low heat 20 minutes, stirring occasionally. The leaves should be completely tender and the sauce thickened. Taste before adding salt—corned beef may provide enough. Serve with taro or rice.
💡 True Povi Masima uses lu (taro leaves)—spinach works but lacks the authentic earthy flavor.
Umu Fish
Earth Oven Fish Parcels
Whole fish wrapped with coconut cream in banana leaves and cooked in the traditional underground oven—the centerpiece of Wallisian celebrations, where the steam and leaves impart unforgettable flavor.
Ingredients: 2 whole fish (snapper or parrotfish), about 400g each, 200ml coconut cream, 1 onion sliced, 3 cloves garlic sliced, 2 tomatoes sliced, Salt and pepper, Banana leaves, Aluminum foil.
Preparation: Soften banana leaves over flame until pliable. Clean fish, leaving head and tail. Season inside and out with salt and pepper. Lay large piece of foil, then banana leaf on top. Place fish in center. Layer onion, garlic, and tomatoes over and around fish. Pour half the coconut cream over each fish. Fold banana leaf over fish, then seal foil package tightly. For home oven, bake at 180°C for 35-40 minutes. The traditional umu would take longer at lower heat. When opened, the fish should be falling off the bone and the coconut cream infused with aromatics.
💡 The banana leaf isn't just wrapping—it adds grassy, subtle flavor to the fish that foil alone cannot.
Koko Samoa
Traditional Cocoa Drink
A beloved Pacific breakfast drink—roasted cocoa beans ground fresh and boiled with water to create rich, frothy chocolate, served sweet and warming, a daily ritual on Wallis and Futuna.
Ingredients: 50g roasted cocoa nibs (or 3 tbsp unsweetened cocoa powder), 500ml water, 3 tbsp sugar (adjust to taste), Pinch of salt, Optional: ½ cup rice to cook alongside.
Preparation: If using cocoa nibs, grind in mortar or spice grinder until fine paste forms—traditional preparation pounds nibs for 30 minutes. Bring water to boil in pot. Add ground cocoa or cocoa powder, whisking constantly to prevent lumps. Add sugar and salt. Reduce heat and simmer 10 minutes, stirring frequently. Use traditional wooden whisk or modern whisk to beat vigorously for 2 minutes until frothy. The drink should be thick and foamy on top. Traditionally served in coconut shell cups alongside rice for dipping. Drink while hot, whisking again if froth settles.
💡 The secret to proper Koko is vigorous whisking—the foam is essential, not decorative.
