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WALLIS-AND-FUTUNA Main Dishes
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Weight & temperature Measures
non-liquid ingredients
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Weight & temperature Measures
non-liquid ingredients
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Wallis and Futuna, a French overseas collectivity in the South Pacific, offers a unique and mouth-watering culinary experience that reflects its rich cultural heritage and natural bounty.
This guide explores the traditional dishes, seafood specialties, tropical fruits and vegetables, local beverages, festive foods, street food, and the influences from neighboring cultures that make Wallis and Futuna a food lover’s paradise.
Key Takeaways
Wallis and Futuna’s cuisine is a blend of traditional Polynesian and French influences, offering a unique and diverse culinary experience.
The islands are known for their traditional dishes such as Bougna, Palusami, and Poulet Fafa, which are rich in flavors and use local ingredients.
Seafood is a staple in Wallis and Futuna, with freshly caught fish, octopus, and exotic sea urchin being popular choices. Tropical fruits like breadfruit, taro, papaya, mango, and coconut play a significant role in the local diet, providing both nutrition and flavor.
Local beverages such as Kava, fresh coconut water, and homemade fruit juices are integral to the culinary culture and are enjoyed during meals and celebrations.
Staple foods in Wallis and Futuna include
cassava
taro
sweet potatoes
yams
and breadfruit
. Bread
and fish are also eaten. A traditional earth oven, or umu, is used for cooking
chicken
and pork
on special occasions. Fruits grown are bananas
, coconuts
, mangoes
, papayas
, pineapples
and citrus fruits.
This guide explores the traditional dishes, seafood specialties, tropical fruits and vegetables, local beverages, festive foods, street food, and the influences from neighboring cultures that make Wallis and Futuna a food lover’s paradise.
Key Takeaways
Wallis and Futuna’s cuisine is a blend of traditional Polynesian and French influences, offering a unique and diverse culinary experience.
The islands are known for their traditional dishes such as Bougna, Palusami, and Poulet Fafa, which are rich in flavors and use local ingredients.
Seafood is a staple in Wallis and Futuna, with freshly caught fish, octopus, and exotic sea urchin being popular choices. Tropical fruits like breadfruit, taro, papaya, mango, and coconut play a significant role in the local diet, providing both nutrition and flavor.
Local beverages such as Kava, fresh coconut water, and homemade fruit juices are integral to the culinary culture and are enjoyed during meals and celebrations.
Staple foods in Wallis and Futuna include
cassava
taro
sweet potatoes
yams
and breadfruit
. Bread
and fish are also eaten. A traditional earth oven, or umu, is used for cooking
chicken
and pork
on special occasions. Fruits grown are bananas
, coconuts
, mangoes
, papayas
, pineapples
and citrus fruits.
Main Polynesian chicken fafa 
Poulet Fafa is a traditional dish from the heart of French Polynesia, bringing together the rich flavors of chicken with the unique taste of local greens such as taro leaves. Known for its cultural significance, Poulet Fafa seamlessly blends the earthiness of Polynesian agricultural produce with the savory essence of well-cooked chicken. This dish evokes the spirit of Tahiti with each hearty bite, resonating with the warmth of the islands and the simplicity of its vibrant cuisine.
Serves: 4
taro leaves or spinach – 400 g / 14 oz
onion – 1 large, finely chopped
coconut milk – 400 ml / 1 can
garlic cloves – 4, minced
fresh ginger – 1 tbsp, grated
vegetable oil – 2 tbsp
salt – 1 tsp
black pepper – 1/2 tsp
lemon juice – 2 tbsp
Serves: 4
Preparation time:15 minutes
Cooking time:40 minutes
chicken thighs – 800 g / 1.75 lbstaro leaves or spinach – 400 g / 14 oz
onion – 1 large, finely chopped
coconut milk – 400 ml / 1 can
garlic cloves – 4, minced
fresh ginger – 1 tbsp, grated
vegetable oil – 2 tbsp
salt – 1 tsp
black pepper – 1/2 tsp
lemon juice – 2 tbsp
Heat vegetable oil in a large pan over medium heat. Add the onion and garlic, sauté until soft and translucent.
Add the chicken thighs to the pan, season with salt and black pepper, and brown on all sides.
Stir in the grated ginger and cook for an additional 2 minutes.
Pour in the coconut milk and bring to a simmer.
Reduce the heat to low, cover, and let it cook for 20 minutes.
Add the taro leaves, stir well into the sauce, and continue to cook until the leaves are tender, about 15-20 minutes.
Stir in the lemon juice, adjust seasoning if needed, and serve hot with rice or root vegetables.
Substitutions
taro leaves -> spinach
coconut milk -> cream with a bit of coconut extract
Add the chicken thighs to the pan, season with salt and black pepper, and brown on all sides.
Stir in the grated ginger and cook for an additional 2 minutes.
Pour in the coconut milk and bring to a simmer.
Reduce the heat to low, cover, and let it cook for 20 minutes.
Add the taro leaves, stir well into the sauce, and continue to cook until the leaves are tender, about 15-20 minutes.
Stir in the lemon juice, adjust seasoning if needed, and serve hot with rice or root vegetables.
Substitutions
taro leaves -> spinach
coconut milk -> cream with a bit of coconut extract
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
WALLIS-AND-FUTUNA
"May every sunrise hold more promise, and every sunset hold more peace."
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1 Recipes
1 Main dishes
