Welcome to the summary page for FabulousFusionFood's Tuvaluan recipes, part of Oceania. This page provides links to all the Tuvaluan recipes presented on this site, with 17 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Tuvaluan recipes added to this site.

The cuisine of Tuvalu is based on the staple of coconut and the many species of fish found in the ocean and lagoons of the atolls. Desserts made on the islands include coconut and coconut milk, rather than animal milk. The traditional foods eaten in Tuvalu are pulaka, taro, bananas, breadfruit and coconut. Tuvaluans also eat seafood, including coconut crab and fish from the lagoon and ocean. Another traditional food source is seabirds (taketake or black noddy and akiaki or white tern), with pork being eaten mostly at fateles (or parties with dancing to celebrate events).

These recipes, for the major part, originate in Tuvaluan. Otherwise they are fusion recipes with major Samoan influences.

Tuvalu, is an island country in the Polynesian subregion of Oceania in the Pacific Ocean, about midway between Hawaii and Australia. It lies east-northeast of the Santa Cruz Islands (which belong to the Solomon Islands), northeast of Vanuatu, southeast of Nauru, south of Kiribati, west of Tokelau, northwest of Samoa and Wallis and Futuna, and north of Fiji.

Tuvalu is composed of three reef islands and six atolls spread out between the latitude of 5° and 10° south and between the longitude of 176° and 180°. They lie west of the International Date Line. The 2022 census determined that Tuvalu had a population of 10,643,  making it the second-least populous country in the world, behind Vatican City. Tuvalu's total land area is 25.14 square kilometres (9.71 sq mi).

The first inhabitants of Tuvalu were Polynesians arriving as part of the migration of Polynesians into the Pacific that began about three thousand years ago. Long before European contact with the Pacific islands, Polynesians frequently voyaged by canoe between the islands. Polynesian navigation skills enabled them to make elaborately planned journeys in either double-hulled sailing canoes or outrigger canoes. Scholars believe that the Polynesians spread out from Samoa and Tonga into the Tuvaluan atolls, which then served as a stepping stone for further migration into the Polynesian outliers in Melanesia and Micronesia.

In 1568, Spanish explorer and cartographer Álvaro de Mendaña became the first European known to sail through the archipelago, sighting the island of Nui during an expedition he was making in search of Terra Australis. The island of Funafuti, currently serving as the capital, was named Ellice's Island in 1819. Later, the whole group was named Ellice Islands by English hydrographer Alexander George Findlay. In the late 19th century, Great Britain claimed control over the Ellice Islands, designating them as within their sphere of influence. Between 9 and 16 October 1892, Captain Herbert Gibson of HMS Curacoa declared each of the Ellice Islands a British protectorate. Britain assigned a resident commissioner to administer the Ellice Islands as part of the British Western Pacific Territories (BWPT). From 1916 to 1975, they were managed as part of the Gilbert and Ellice Islands colony.

A referendum was held in 1974 to determine whether the Gilbert Islands and Ellice Islands should each have their own administration. As a result, the Gilbert and Ellice Islands colony legally ceased to exist on 1 October 1975; on 1 January 1976, the old administration was officially separated, and two separate British colonies, Kiribati and Tuvalu, were formed. On 1 October 1978, Tuvalu became fully independent as a sovereign state within the Commonwealth, and is a constitutional monarchy with King Charles III as King of Tuvalu. On 5 September 2000, Tuvalu became the 189th member of the United Nations.

The islands do not have a significant amount of soil, so the country relies heavily on imports and fishing for food. Licensing fishing permits to international companies, grants and aid projects, and remittances to their families from Tuvaluan seafarers who work on cargo ships are important parts of the economy. Because it is a low-lying island nation, Tuvalu is extremely vulnerable to sea level rise due to climate change. It is active in international climate negotiations as part of the Alliance of Small Island States.

Etymology: The name 'Tuvalu' comes from the Tuvaluan language, meaning 'eight standing together', which refers to the eight traditionally inhabited islands of the country. Although Tuvalu consists of nine islands, the name reflects the historical significance of the eight inhabited ones.

Tuvaluan Cuisine:

The cuisine of Tuvalu is based on the staple of coconut and the many species of fish found in the ocean and lagoons of the atolls. Desserts made on the islands include coconut and coconut milk, rather than animal milk. The traditional foods eaten in Tuvalu are pulaka, taro, bananas, breadfruit and coconut. Tuvaluans also eat seafood, including coconut crab and fish from the lagoon and ocean. Another traditional food source is seabirds (taketake or black noddy and akiaki or white tern), with pork being eaten mostly at fateles (or parties with dancing to celebrate events).

The traditional foods eaten in Tuvalu are pulaka, which is a 'swamp crop' similar to taro, but 'with bigger leaves and larger, coarser roots' bananas, breadfruit and coconut. Tuvaluans also eat seafood, including coconut crab, fish from the lagoon and ocean, seabirds (taketake or black noddy and akiaki or white tern) and also pork.

Seafood provides protein. Bananas and breadfruit are supplemental crops. Coconut is used for its juice, to make other beverages (such as toddy) and to improve the taste of some dishes. Pork is eaten mostly at fateles (or parties with dancing to celebrate special events).

Agriculture in Tuvalu is focused on coconut trees and growing pulaka in large pits of composted soil below the water table, Pulaka is the main source for carbohydrates. Pulaka makes up the bulk of the islanders' traditional diet; it is usually supplemented by fish. Since the unprocessed corms are toxic, they must always be cooked, usually in an earth oven. Many of the recipes call for the addition of coconut cream or toddy, or both. On Niutao, coconut cream (lolo) is poured over beaten pulp of pulaka, to make a dish called tulolo. A similar dish on Nukufetau, with halved corms, is called tulolo pulaka; with beaten corms the dish is called fakapapa. Fekei is made on all the islands, and consists of pulaka which is grated (typically this is woman's work) with the aid of limestone with holes drilled in it. The resulting pulp is wrapped in pulaka leaves and steamed, and mixed with coconut cream.