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Kokoda is a classic Fijian coconut fish salad and belongs in the archive under its best-known spelling as well as the longer shrimp-linked page already on the site. This helps capture a broader range of search behavior while keeping the Fiji seafood section strong.

If you enjoy this style of Pacific cooking, you may also want to try kokoda with shrimp, poisson cru.

Ingredients

• 1 pound firm fresh fish, diced
• 1/2 cup lemon or lime juice
• 1 cup coconut cream
• 1 tomato, diced
• 1/2 onion, diced
• 1 chili, finely chopped

Instructions

1. Marinate the fish in the citrus juice until it turns opaque.
2. Drain off most of the juice if needed.
3. Add the coconut cream, tomato, onion, and chili.
4. Mix gently and chill before serving.

Helpful Tips

• Use very fresh fish and keep it chilled.
• Do not overwhelm the fish with too much chili unless you want extra heat.
• Serve cold for the freshest feel.

FAQ

What is kokoda?

It is a Fijian fish dish where the fish is marinated in citrus and mixed with coconut cream and vegetables.

Is kokoda similar to ceviche?

Yes, it is often compared to ceviche, but coconut cream gives it a distinct island character.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 portion (1/4 recipe)
Calories	156 kcal
Fat	10 g
Saturated Fat	8 g
Carbohydrates	5 g
Protein	14 g
Sodium	180 mg
Cholesterol	38 mg

Hawaii Recipe Upgrade

Inamona is a Hawaiian roasted kukui nut condiment that supports poke and seafood pages. This upgrade gives the condiment a clearer role in the Hawaiian recipe cluster and adds better links to poke, seafood, and local favorites.

By Pacific Island Recipe · Updated April 24, 2026

Start here

Inamona is a Hawaiian roasted kukui nut condiment that supports poke and seafood pages. This upgrade gives the condiment a clearer role in the Hawaiian recipe cluster and adds better links to poke, seafood, and local favorites.

Try next:

Pipi Kaula Recipe (Hawaiian Dried Beef)Make pipi kaula, a Hawaiian dried beef dish, for a salty and savory island-style meat recipe.

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Ingredients

• 1/2 cup roasted kukui nuts or macadamia nuts as a practical substitute
• 1/2 teaspoon sea salt

Steps

1. Roast the nuts until fragrant if they are not already roasted.
2. Crush or grind them into a coarse meal.
3. Mix with sea salt and store for serving.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Hawaiian Garlic Shrimp Recipe

Cook Hawaiian garlic shrimp with butter, garlic, lemon, and tender shrimp for a local-style seafood plate at home.

View recipe

Grilled Mahimahi

Grill mahimahi with simple seasoning for a Pacific-style fish dinner with serving ideas and seafood pairings.

View recipe

FAQ

Can I make this recipe ahead?

You can usually prep the ingredients ahead, but the final cooking or dressing step is best done close to serving.

What should I serve with it?

Rice, root crops, coconut sides, seafood, salads, or another Pacific recipe from the cluster links all work well.

Can I adjust the coconut flavor?

Yes. Use coconut cream for a richer finish or a lighter coconut milk when you want the dish less heavy.

About This Version

This page was selected for a revenue upgrade because Search Console already showed reader demand, so the layout now gives visitors a stronger recipe path and better links into related Pacific dishes.

More Hawaiian Condiments And Local Foods

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Pipi Kaula Recipe (Hawaiian Dried Beef)

Make pipi kaula, a Hawaiian dried beef dish, for a salty and savory island-style meat recipe.

View recipe

Laulau Recipe (Hawaiian Pork in Taro Leaves)

Make laulau with pork, taro leaves, and slow cooking for a Hawaiian leaf-wrapped dish with serving ideas.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	62 kcal
Fat	5.8 g
Saturated Fat	0.5 g
Carbohydrates	1.6 g
Protein	2.1 g
Sodium	26.3 mg
Cholesterol	0 mg

Palusami with corned beef is a richer, more filling variation that combines taro leaves, coconut cream, and a pantry-style meat filling. It belongs in the archive because corned beef versions are common in real island home cooking and deserve their own search-friendly page.

If you enjoy this style of Pacific cooking, you may also want to try palusami, laulau.

Ingredients

• 8 taro leaves
• 1 can corned beef
• 1 cup coconut cream
• 1 small onion, chopped

Instructions

1. Lay out the taro leaves and place onion and corned beef in the center.
2. Spoon over the coconut cream.
3. Wrap the leaves into parcels.
4. Bake or steam until the leaves are fully tender.

Helpful Tips

• Make sure the taro leaves are fully cooked before serving.
• Do not oversalt because corned beef already brings saltiness.
• Serve hot with rice or root crops.

FAQ

Can palusami be made with corned beef?

Yes, it is a common practical variation in many island kitchens.

Why must taro leaves be fully cooked?

They need proper cooking for the right texture and safe eating.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 parcel
Calories	228 kcal
Fat	19 g
Saturated Fat	12 g
Carbohydrates	6 g
Protein	10 g
Sodium	540 mg
Cholesterol	34 mg

Sapasui is already part of the site’s Samoan lineup, and this soup-style version helps cover the looser, brothier home-cooked format that some families prefer. It gives the archive another practical island comfort dish without repeating the same exact plate presentation.

If you enjoy this style of Pacific cooking, you may also want to try sapasui, chicken long rice.

Ingredients

• 8 ounces vermicelli noodles
• 1 pound beef or chicken, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 4 cups broth
• 2 tablespoons soy sauce
• 1 tablespoon oil

Instructions

1. Cook the onion and garlic in oil until softened.
2. Add the meat and cook until lightly browned.
3. Pour in the broth and soy sauce and simmer.
4. Add the noodles and cook until softened.
5. Serve hot.

Helpful Tips

• Do not overcook the noodles once they go into the broth.
• Adjust the broth level depending on how soupy you want the dish.
• A little extra soy sauce can be added at the table.

FAQ

How is sapasui soup different from regular sapasui?

This version keeps more broth and reads more like a noodle soup than a drier noodle dish.

Can chicken be used instead of beef?

Yes, both are common home-style approaches.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 bowl
Calories	244 kcal
Fat	8 g
Saturated Fat	2 g
Carbohydrates	24 g
Protein	19 g
Sodium	940 mg
Cholesterol	58 mg

Shrimp kelaguen applies Chamorro kelaguen flavors to shrimp instead of chicken, keeping the bright acidity, onion, and chili notes people love. It makes the Guam section more complete by showing that kelaguen is a style, not just a single chicken dish.

If you enjoy this style of Pacific cooking, you may also want to try kelaguen chicken, finadene.

Ingredients

• 1 pound cooked shrimp, chopped
• 1/2 cup lemon juice
• 1/2 onion, finely chopped
• 2 green onions, sliced
• 1 hot chili, minced
• Salt to taste
• Optional grated coconut

Instructions

1. Combine the chopped shrimp with the lemon juice.
2. Add the onion, green onion, chili, and salt.
3. Mix well and let the flavors sit briefly.
4. Add grated coconut if using and serve.

Helpful Tips

• Do not oversalt before the citrus settles in.
• Adjust the chili level to taste.
• Serve fresh for the brightest flavor.

FAQ

Is shrimp kelaguen served hot or cold?

It is generally served cool or at room temperature.

Does kelaguen always use chicken?

No, kelaguen can be made with different proteins, including seafood.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 portion (1/4 recipe)
Calories	118 kcal
Fat	1 g
Saturated Fat	0.2 g
Carbohydrates	5 g
Protein	22 g
Sodium	290 mg
Cholesterol	165 mg

Patele stew is a Hawaii local-style stew with tender beef and a rich, savory broth. It deserves a place in the archive because it reflects the everyday comfort-food side of island cooking, not just special-occasion dishes or seafood.

If you enjoy this style of Pacific cooking, you may also want to try Portuguese bean soup, kalua pork.

Ingredients

• 2 pounds beef chuck, cut into cubes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, diced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons oil
• Salt and black pepper to taste

Instructions

1. Brown the beef in oil in a heavy pot.
2. Add the onion and garlic and cook briefly.
3. Stir in the tomato paste, broth, carrots, and potatoes.
4. Simmer until the beef is tender and the vegetables are cooked.
5. Season and serve hot.

Helpful Tips

• Chuck is a good cut because it softens well during long cooking.
• Simmer gently rather than boiling hard for the best texture.
• Serve with rice or bread.

FAQ

What kind of dish is patele stew?

It is a hearty local-style beef stew associated with Hawaii comfort cooking.

Can it be made ahead?

Yes, stews often taste even better after resting and reheating.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 bowl
Calories	318 kcal
Fat	16 g
Saturated Fat	6 g
Carbohydrates	15 g
Protein	28 g
Sodium	760 mg
Cholesterol	96 mg

Lomi oio is a Hawaiian fish and tomato preparation that highlights fresh seafood with simple, bright ingredients. It rounds out the Hawaii seafood section with another traditional fish dish beyond poke and poisson cru style preparations.

If you enjoy this style of Pacific cooking, you may also want to try poke, poisson cru.

Ingredients

• 1 pound fresh fish, finely chopped or shredded
• 2 tomatoes, diced
• 1/2 sweet onion, finely chopped
• 2 green onions, sliced
• Salt to taste
• Optional chili pepper to taste

Instructions

1. Prepare the fish into small pieces.
2. Combine the fish with the tomatoes, onion, and green onion.
3. Season with salt and optional chili.
4. Mix gently and chill briefly before serving.

Helpful Tips

• Use the freshest fish possible for this style of dish.
• Keep the seasoning light so the fish stays the focus.
• Serve chilled or cool.

FAQ

What is lomi oio made with?

It is generally made with fresh fish, tomatoes, onion, and simple seasoning.

Is it similar to poke?

It is related in spirit as a fresh fish dish, but the preparation and flavor profile are different.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 portion (1/4 recipe)
Calories	92 kcal
Fat	1 g
Saturated Fat	0.2 g
Carbohydrates	4 g
Protein	17 g
Sodium	310 mg
Cholesterol	38 mg

Faalifu fai is a Samoan dish of bananas served in coconut cream, simple but deeply rooted in island home cooking. It helps the site cover more everyday Pacific sweets and fruit-based dishes rather than only breads and large desserts.

If you enjoy this style of Pacific cooking, you may also want to try vudi vakasoso, koko Samoa.

Ingredients

• 4 ripe but firm bananas
• 1 cup coconut cream
• 2 tablespoons sugar
• 1 pinch salt

Instructions

1. Peel the bananas and cut them into serving pieces.
2. Warm the coconut cream with the sugar and salt.
3. Add the bananas and heat gently until warmed through.
4. Serve warm.

Helpful Tips

• Use bananas that hold their shape instead of turning mushy.
• Do not boil hard once the bananas are in the sauce.
• A small pinch of salt helps balance the sweetness.

FAQ

Is faalifu fai a dessert or side dish?

It can be served as a dessert or a sweet side, depending on the meal.

Can plantains be used?

Traditional home versions often use bananas, but similar island cooking styles may use plantain too.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 portion (1/4 recipe)
Calories	146 kcal
Fat	8 g
Saturated Fat	7 g
Carbohydrates	20 g
Protein	1 g
Sodium	38 mg
Cholesterol	0 mg

Faausi is a Samoan dessert made by soaking or coating soft buns in a rich caramel-style coconut sauce. It belongs on the site because it expands the Samoan baking side of the archive beyond panipopo and other breads into another true island dessert favorite.

If you enjoy this style of Pacific cooking, you may also want to try panipopo, puligi.

Ingredients

• 8 plain sweet buns
• 1 cup coconut cream
• 1 cup brown sugar
• 1/4 cup water
• 1 teaspoon vanilla extract

Instructions

1. Warm the coconut cream, brown sugar, and water in a saucepan.
2. Simmer until the sauce thickens slightly.
3. Stir in the vanilla.
4. Place the buns in a dish and spoon the warm sauce over them.
5. Let the buns soak briefly before serving.

Helpful Tips

• Serve warm for the richest texture.
• Do not reduce the sauce too far or it can become too thick.
• Soft buns absorb the coconut caramel best.

FAQ

What is faausi?

It is a Samoan sweet bun dessert covered in a rich coconut caramel sauce.

Is faausi similar to panipopo?

Both use buns and coconut richness, but faausi is more caramel-like and dessert-focused.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 bun
Calories	238 kcal
Fat	9 g
Saturated Fat	6 g
Carbohydrates	38 g
Protein	3 g
Sodium	145 mg
Cholesterol	0 mg

Haupia pie turns classic Hawaiian coconut pudding into a sliceable dessert, often layered into a crust for a cool, rich finish. It fits the site well because it builds naturally on haupia while giving dessert-searchers another familiar island bakery-style option.

If you enjoy this style of Pacific cooking, you may also want to try haupia, Fiji custard pie.

Ingredients

• 1 prepared pie crust
• 2 cups coconut milk
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• Whipped topping optional

Instructions

1. Bake or prepare the pie crust and let it cool.
2. Whisk the coconut milk, sugar, cornstarch, and salt in a saucepan.
3. Cook over medium heat until thickened.
4. Pour the filling into the crust.
5. Chill until set and top as desired before serving.

Helpful Tips

• Whisk constantly while thickening the filling to keep it smooth.
• Give the pie enough chill time so it slices neatly.
• A toasted coconut topping can add extra texture.

FAQ

Is haupia pie served cold?

Yes, it is typically chilled before slicing.

What does haupia pie taste like?

It tastes rich, creamy, and coconut-forward.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 slice
Calories	286 kcal
Fat	18 g
Saturated Fat	12 g
Carbohydrates	29 g
Protein	2 g
Sodium	110 mg
Cholesterol	0 mg