The most traditional local speciality is the Umu, a word denoting the Polynesian earthen oven, the cooking method and the actual food cooked.

Prepared dishes are wrapped in banana leaves and then placed on a layer of hot volcanic stones laid at the base of an oven dug in the ground. The dishes are then covered with palm fronds, banana leaves and earth before being left to slowly steam for several hours until they perfectly cooked.

An umu usually includes a suckling pig, tubers such as taro, yam and kapé (giant taro), breadfruit and shellfish prepared with coconut milk… There are also plenty of tempting desserts: “faikai” made with cassava or taro flour and sugar, “lu” , “sofesofe” made with banana or papaya and coconut milk... a feast of delights!

Breadfruit has a unique flavour in Wallis and Futuna and can be cooked over an open fire, served as a puree or diced as chips, crisps, and croquettes... Pigs rule in our islands - there are more pigs than people! Coconuts are also everywhere. Deliciously scented, they are an indispensable ingredient in local cuisine (and make great skincare products!). Each island has its own specialities: in Futuna you can treat your tastebuds to little “pakanuku” or water taros, coconut crabs and lobsters…

If your visit to our islands coincides with a traditional village or district festival, you can share in a special meal prepared by the villagers. A unique opportunity to savour a whole host of traditional specialities!