2 dishes people actually cook in Tonga: what they are, how long they take, and what you need to buy.
What can you cook from Tonga? 2 traditional Tonga dishes, from Ota ika (75 min, the quickest) to Lu pulu (210 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Tonga on the map. Drag to spin the planet.
Tinned corned beef and onion buried inside a ball of taro leaves, drowned in coconut cream and cooked for hours until the leaves melt into the meat.
Tonga's national dish: raw fish first cured in citrus juice until opaque, then folded into coconut cream with crisp diced vegetables.
Copper documents two dishes from Tonga: Lu pulu and Ota ika. Coconut cream and onion each appear in more than one recipe. One of the two are baked. One of the two needs an oven. Between them they use 12 different ingredients.
The two recipes need 12 ingredients between them, of which 2 are shared by more than one dish. Coconut cream the hardest to find: of the 586 dishes in Copper's atlas, 22 use coconut cream. Every ingredient list on this page is complete, with quantities, and free to read.
Ota ika is the quickest at 75 minutes. Lu pulu is the longest at 210 minutes, most of it unattended. The median is 210 minutes — a weekend dish rather than a weeknight one.
Ota ika is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Tonga is part of Pacific Island.
Countries close to Tonga on the globe — and close on the plate.
COPPER