Wallisian and Futunan Cuisine

The cuisine of Wallis and Futuna is a wholesome and communal Polynesian tradition, gently touched by the French heritage of the territory. At its heart is the umu, the traditional earth oven of hot stones in which food is slow-cooked to smoky tenderness for family and community feasts, especially on Sundays and at the many celebrations of island life. The staples are the starchy roots and fruits of the islands, taro, yams and breadfruit, alongside fresh fish and seafood from the reef and lagoon, pork, and coconut in abundance, used in rich sauces and dishes. A French influence appears in bread, some ingredients and cooking touches. Generous, shared and deeply tied to community and faith, it is heartfelt island fare with a distinctive Franco-Polynesian character.

Highlights

• The umu feast - the traditional earth-oven island feast.
• The root staples - the taro, yams and breadfruit.
• The fresh fish - the reef and lagoon seafood.
• The coconut and French touch - the coconut dishes and French influence.

When to go

Year-round; the food of Wallis and Futuna is enjoyed across the islands, with the umu earth-oven feast most cherished at Sunday and celebration gatherings. Smoky umu-cooked taro, yams and fish, coconut dishes and a French-influenced touch are the signatures to experience.

Good to know

The territory is small, remote and little-visited with essentially no restaurant scene, so its cuisine is best experienced through community feasts and home cooking rather than dining out.

Nearby

The community feasts and homes of Wallis and Futuna share the tradition.