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Lūʻau, Luʻau, Laulau, Lū, Rourou, Rukau, Fāfā, Hāhā, and Palusami are all related dishes found throughout Polynesia based on the use of taro leaves as a primary ingredient. While taro generally is known as a root vegetable for its starchy corms, the leaves (and stems) are consumed as well. The base recipe is vegetarian.
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ʻOta ʻika is a Oceanian dish consisting of raw fish marinated in citrus juice and coconut milk. The Tongan, Tahitian, and Samoan variants are essentially identical in that the raw fish is briefly marinated in lemon or lime juice until the surface of the flesh becomes opaque. The fish is then mixed with coconut milk and diced vegetables (most ...
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The original Tongan recipe closely resembled the Samoan version, with the main difference being the choice of native fruit. While Samoa traditionally used ambarella (vi), Tonga used the mountain apple (fekika). In Samoa, the distinction between native and introduced recipes remains important.
Miti hue is prepared from the young coconut known as 'omoto, a stage where the flesh of the green coconut starts to harden and begins losing its water.The flesh of the 'omoto is cut into pieces and placed in a calabash vessel, with salt water and the heads of freshwater prawns.
Tongans or Tongan people are a Polynesian ethnic group native to Tonga, a Polynesian archipelago in the Pacific Ocean. Tongans represent more than 98% of the inhabitants of Tonga. The rest are European (the majority are British ), mixed European, and other Pacific Islanders .