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Kadon pika is a Chamorro chicken stew from Guam made with chicken, hot peppers, onion, garlic, and a coconut-rich sauce. It is hearty, savory, and pleasantly spicy, making it a strong choice for family dinners, rice plates, or anyone looking for a fuller Pacific Island-style chicken dish.

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

Ingredients

• 2 pounds chicken thighs or mixed chicken pieces
• 1 tablespoon oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 to 4 hot peppers, sliced
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup coconut milk
• 1 cup water or stock

Instructions

1. Heat the oil in a pot and brown the chicken pieces lightly on both sides.
2. Add the onion, garlic, and peppers and cook until fragrant.
3. Season with soy sauce, salt, and black pepper.
4. Pour in the coconut milk and water or stock.
5. Cover and simmer until the chicken is tender and the sauce has reduced slightly, about 30 to 40 minutes.
6. Taste and adjust the heat or seasoning before serving with rice.

Helpful Tips

• Use fewer peppers at first if you want a milder version.
• Chicken thighs stay tender and work especially well in the sauce.
• Serve with plain rice to balance the heat.

FAQ

What does kadon pika mean?

It refers to a spicy stew, with pika pointing to the heat from the peppers.

Is kadon pika always made with chicken?

Chicken is a common version, though some kitchens make spicy stews with other meats as well.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	140 kcal
Fat	18.8 g
Saturated Fat	8.4 g
Carbohydrates	44.9 g
Sugar	0 g
Fiber	16.2 g
Protein	48.2 g
Sodium	524.8 mg
Cholesterol	153 mg

Laplap is a traditional Vanuatu dish made with grated root crops, coconut cream, and a leaf-wrapped bake that turns dense, savory, and deeply satisfying. It is one of the most recognizable foods from Vanuatu and works well as a shared meal or a sturdy side dish with fish or meat.

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

Ingredients

• 2 pounds cassava or taro, peeled and grated
• 1 cup coconut cream
• 1 small onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon oil
• Banana leaves or baking paper for lining

Instructions

1. Heat the oven to 350 degrees Fahrenheit and line a baking dish with banana leaves or baking paper.
2. Squeeze a little excess liquid from the grated root crop if it seems very wet.
3. Mix the grated cassava or taro with the onion, salt, pepper, and oil.
4. Spread half of the mixture into the lined dish.
5. Pour the coconut cream over the center layer and cover it with the remaining root crop mixture.
6. Wrap or cover the dish and bake until firm and cooked through, about 60 to 75 minutes.
7. Rest the laplap for a few minutes before slicing and serving.

Helpful Tips

• Cassava and taro can both work, but they give slightly different texture.
• If using banana leaves, soften them briefly over heat so they do not crack.
• Serve the laplap warm so the coconut layer stays tender.

FAQ

What is laplap made from?

Laplap is usually made from grated root crops such as cassava, yam, breadfruit, or taro, depending on what is available.

Is laplap sweet or savory?

This version is savory, though some regional and family versions can lean sweeter.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	0 kcal
Fat	7.2 g
Saturated Fat	5.8 g
Carbohydrates	168.4 g
Sugar	0 g
Fiber	21.9 g
Protein	10.2 g
Sodium	199.9 mg
Cholesterol	0 mg

Faikakai topai is a Tongan dessert made with simple flour dumplings simmered and coated in a glossy coconut syrup. It is rich, soft, and comforting, with the kind of home-style sweetness that works well for family dessert, afternoon tea, or a special Pacific Island treat.

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

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup water
• 1 cup brown sugar
• 1 cup coconut milk
• 1/2 cup water for the syrup
• 1 teaspoon vanilla extract

Instructions

1. Mix the flour, baking powder, and salt in a bowl.
2. Add the water gradually and mix until a soft dough forms.
3. Pinch the dough into small dumpling pieces and set them aside.
4. Bring the brown sugar, coconut milk, and additional water to a gentle simmer in a wide pan.
5. Drop the dumplings into the simmering syrup and cook until they puff and become tender.
6. Stir gently so the dumplings are coated in the syrup as it thickens.
7. Finish with vanilla and serve warm.

Helpful Tips

• Do not make the dumplings too large or they can stay dense in the center.
• Keep the syrup at a gentle simmer so the dumplings cook through evenly.
• Serve warm while the coconut syrup is still glossy.

FAQ

What does faikakai topai taste like?

It tastes soft and lightly chewy, with a sweet coconut-caramel style syrup around the dumplings.

Can I make faikakai topai ahead?

It is best served fresh, but you can warm leftovers gently with a splash of coconut milk.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	488 kcal
Fat	9.3 g
Saturated Fat	5.7 g
Carbohydrates	116.5 g
Sugar	0.1 g
Fiber	13.7 g
Protein	27.6 g
Sodium	212.5 mg
Cholesterol	18 mg

Ika mata is a Cook Islands raw fish recipe where firm white fish is lightly cured in lime juice and then folded with coconut cream, tomato, cucumber, and onion. It is cool, fresh, and ideal for hot weather, shared lunches, or anyone who enjoys Pacific Island seafood dishes with a clean finish.

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

Ingredients

• 1 pound fresh firm white fish, diced small
• 1/3 cup fresh lime juice
• 1/2 teaspoon salt
• 1/2 small red onion, thinly sliced
• 1 tomato, diced
• 1/2 cucumber, diced
• 3/4 cup coconut cream
• 1 tablespoon chopped cilantro or fresh herbs
• Black pepper to taste

Instructions

1. Place the diced fish in a bowl and toss it with the lime juice and salt.
2. Cover and chill the fish for 15 to 20 minutes until it turns opaque on the outside.
3. Drain off most of the lime juice so the final dish does not taste overly sharp.
4. Add the onion, tomato, cucumber, and herbs to the fish.
5. Pour in the coconut cream and fold everything together gently.
6. Season with black pepper and additional salt if needed.
7. Serve well chilled on its own or with crackers, taro, or rice.

Helpful Tips

• Use the freshest fish you can find because this dish depends on clean flavor.
• Do not leave the fish in lime too long or it can become tough.
• Chill the serving bowl for a colder and more refreshing result.

FAQ

What fish works best for ika mata?

Firm white fish such as tuna, mahi mahi, snapper, or another sashimi-quality fish works best.

Is ika mata similar to ceviche?

Yes, but the coconut cream gives it a softer and richer Pacific Island style.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	90 kcal
Fat	7.6 g
Saturated Fat	6.4 g
Carbohydrates	32.6 g
Sugar	0 g
Fiber	16.4 g
Protein	26.4 g
Sodium	508.6 mg
Cholesterol	61.2 mg

Tinaktak is a Chamorro comfort dish from Guam made with ground beef simmered in coconut milk with onion and vegetables. It is practical, filling, and easy to serve over rice or alongside other simple sides when you want a savory island-style meal.

If you enjoy this style of Pacific cooking, you may also want to try coconut and chilli beef curry, chicken curry the Pacific way.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk
• 1 cup green beans or chopped long beans
• 1 tomato, chopped
• 1 tablespoon soy sauce
• Salt and black pepper to taste

Instructions

1. Brown the ground beef in a large pan and drain excess fat if needed.
2. Add the onion and garlic and cook until softened.
3. Stir in the tomato and green beans and cook for a few minutes.
4. Pour in the coconut milk and soy sauce and simmer gently until the vegetables are tender and the sauce thickens slightly.
5. Season with salt and black pepper and serve hot.

Helpful Tips

• Do not boil the coconut milk too hard or the sauce can separate.
• Serve over rice to catch the savory coconut sauce.
• Add more vegetables if you want a slightly lighter version.

FAQ

What does tinaktak taste like?

It is savory and comforting, with beef richness balanced by the softer, creamier flavor of coconut milk.

Can I add other vegetables to tinaktak?

Yes. Green beans are common, but other mild vegetables can be used depending on what you have.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	85 kcal
Fat	31.9 g
Saturated Fat	16.2 g
Carbohydrates	59.4 g
Sugar	0 g
Fiber	24.9 g
Protein	36.5 g
Sodium	93 mg
Cholesterol	76.8 mg

Chicken kelaguen is a Chamorro dish from Guam made with chopped grilled chicken, plenty of lemon juice, onion, coconut, and chile for a bold, bright finish. It is simple to prepare, served cool or at room temperature, and works well as a shared platter, side dish, or filling meal with flatbread or rice.

If you enjoy this style of Pacific cooking, you may also want to try grilled lobster the Pacific Island way, kokoda.

Ingredients

• 1 1/2 pounds grilled or roasted chicken, chopped finely
• 1/3 cup lemon juice
• 1 small onion, minced
• 1/4 cup grated fresh or unsweetened coconut
• 1 to 2 hot peppers, minced
• 1/2 teaspoon salt
• Black pepper to taste

Instructions

1. Chop the cooked chicken into small pieces and place it in a mixing bowl.
2. Add the lemon juice, onion, grated coconut, hot pepper, salt, and black pepper.
3. Mix well so the chicken is evenly coated and the flavors start to blend.
4. Let the mixture rest for at least 15 to 20 minutes before serving.
5. Serve cool or at room temperature.

Helpful Tips

• Grilled chicken adds the most smoky flavor, but roasted chicken still works well.
• Add the lemon juice gradually if you want to control the sharpness.
• Serve with flatbread, crackers, or rice for an easy meal.

FAQ

Is chicken kelaguen always spicy?

It often includes hot pepper, but you can adjust the amount to suit your taste.

Can I make kelaguen ahead of time?

Yes. It holds up well for a few hours in the refrigerator while the flavors blend.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	457 kcal
Fat	24.2 g
Saturated Fat	10.6 g
Carbohydrates	6.3 g
Sugar	0 g
Fiber	0.9 g
Protein	54 g
Sodium	703.1 mg
Cholesterol	152.1 mg

Lu pulu is a Tongan dish made by wrapping corned beef, onion, and coconut-rich filling in taro leaves and cooking it until tender. It is rich, savory, and deeply tied to Pacific Island home cooking, especially when served alongside starchy sides or other shared dishes.

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

Ingredients

• 12 to 16 taro leaves or a similar cooking green such as spinach
• 1 can corned beef
• 1 onion, sliced
• 1 cup coconut milk
• 1 tomato, diced
• 1/2 teaspoon black pepper
• Banana leaves or foil for wrapping

Instructions

1. Trim the taro leaves and blanch them briefly if needed to soften them.
2. Mix the corned beef with the onion, tomato, coconut milk, and black pepper.
3. Lay several taro leaves together and spoon some of the filling into the center.
4. Fold the leaves around the filling and wrap securely with banana leaf or foil.
5. Steam or bake the parcels until the leaves are tender and the filling is heated through, about 45 to 60 minutes.
6. Serve hot with root crops, rice, or another simple Pacific-style side.

Helpful Tips

• Make sure the leaves are fully cooked before serving.
• Wrap the parcels tightly so the coconut-rich filling stays inside.
• Serve with plain starches to balance the richness.

FAQ

Can I use spinach if I cannot find taro leaves?

Yes. It changes the flavor a little, but spinach is a practical fallback for home cooking.

What is lu pulu usually served with?

It is commonly served with root crops, rice, cassava, or other Pacific-style side dishes.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	204 kcal
Fat	18.5 g
Saturated Fat	11.7 g
Carbohydrates	58.4 g
Sugar	9 g
Fiber	32.9 g
Protein	28.1 g
Sodium	257.7 mg
Cholesterol	0 mg

Otai is a Tongan fruit drink often made with chilled watermelon, coconut, and plenty of ice for a cool and refreshing finish. It is simple to mix at home and works especially well for warm weather, shared meals, or a lighter island-style dessert drink.

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

Ingredients

• 6 cups watermelon, finely chopped or lightly crushed
• 1 cup coconut milk
• 2 cups cold water or coconut water
• 2 to 4 tablespoons sugar, to taste
• 1 tablespoon lime juice
• 2 cups ice

Instructions

1. Add the chopped watermelon to a large bowl or jug and lightly crush it to release some juice.
2. Stir in the coconut milk, cold water or coconut water, and sugar.
3. Add the lime juice and mix well.
4. Chill the drink well and add ice before serving.
5. Stir again just before pouring so the fruit stays evenly mixed.

Helpful Tips

• Taste before serving because sweeter watermelon needs less sugar.
• Use very cold fruit for the most refreshing result.
• Do not blend completely smooth if you want a more traditional pulpy texture.

FAQ

Can otai be made with other fruit?

Yes. Watermelon is common, but some versions also use mango or other sweet tropical fruit.

Is otai a drink or a dessert?

It can work as either, depending on how cold, thick, and sweet you serve it.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	262 kcal
Fat	14.1 g
Saturated Fat	7.6 g
Carbohydrates	57.6 g
Sugar	14.9 g
Fiber	13.7 g
Protein	28.8 g
Sodium	366.6 mg
Cholesterol	45.6 mg

Sapasui is the Samoan version of chop suey, made with vermicelli noodles, meat, soy-based seasoning, and simple vegetables cooked together in one pan. It is a practical family meal with plenty of flavor and the kind of texture that works well for weeknight dinners or shared plates.

If you enjoy this style of Pacific cooking, you may also want to try chicken curry the Pacific way, coconut and chilli beef curry.

Ingredients

• 8 ounces vermicelli noodles
• 2 tablespoons oil
• 1 pound chicken thighs or pork, sliced thin
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 2 cups cabbage, shredded
• 1 carrot, sliced thin
• 2 green onions, sliced
• 1 cup water or stock

Instructions

1. Soak the vermicelli noodles in warm water until softened, then drain and set aside.
2. Heat the oil in a large pan and cook the sliced meat until lightly browned.
3. Add the onion, garlic, and ginger and cook until fragrant.
4. Stir in the soy sauce, oyster sauce, brown sugar, and water or stock.
5. Add the cabbage and carrot and cook until just tender.
6. Add the drained noodles and toss until they absorb the sauce and soften fully.
7. Finish with sliced green onions and serve hot.

Helpful Tips

• Do not oversoak the noodles or they can turn too soft in the pan.
• Add a little extra stock if the noodles need more moisture while cooking.
• Slice the meat thinly so it cooks quickly and evenly.

FAQ

Can I use chicken or pork for sapasui?

Yes. Both are common and work well with the soy-based sauce and noodles.

What noodles work best for sapasui?

Thin vermicelli or bean thread noodles are the most common choice because they absorb sauce quickly.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	289 kcal
Fat	7.9 g
Saturated Fat	2.1 g
Carbohydrates	57.7 g
Sugar	6.6 g
Fiber	4.6 g
Protein	32.4 g
Sodium	208.6 mg
Cholesterol	85.9 mg

Samoa Recipe Upgrade

Panipopo is a Samoan coconut bun recipe where soft yeast buns bake in a sweet coconut sauce. It is one of the site's clearest bakery-style opportunities because readers can move naturally into coconut breads, drinks, and island desserts.

By Pacific Island Recipe · Updated April 26, 2026

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Panipopo is a Samoan coconut bun recipe where soft yeast buns bake in a sweet coconut sauce. It is one of the site's clearest bakery-style opportunities because readers can move naturally into coconut breads, drinks, and island desserts.

Try next:

Pani Popo Rolls Recipe (Samoan Coconut Buns)Make pani popo rolls, Samoan coconut buns baked in a rich coconut sauce, for a soft island sweet bread.Lolo Bun Recipe (Fijian Coconut Bun)Bake soft lolo buns with coconut filling or sauce for a sweet Pacific Island coconut bun that works for tea time and sharing.Koko Samoa Recipe (Samoan Cocoa Drink)Make koko Samoa, a traditional Samoan cocoa drink, for a warm island-style chocolate beverage.

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Ingredients

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon salt
• 1 cup warm milk
• 1/4 cup melted butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups coconut milk
• 1/3 cup sugar, for the coconut sauce

Steps

1. Whisk the flour, sugar, yeast, and salt in a large bowl.
2. Mix the warm milk, melted butter, egg, and vanilla in a separate bowl.
3. Combine the wet and dry ingredients and knead until a smooth dough forms.
4. Cover the dough and let it rise until doubled in size.
5. Divide the dough into 12 balls and place them in a greased baking dish.
6. Mix the coconut milk with the remaining sugar and pour it around the buns.
7. Let the shaped buns rest while the oven heats to 350 degrees F.
8. Bake until the buns are puffed and golden and the coconut sauce is bubbling.
9. Cool slightly before serving so the sauce thickens around the buns.

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

• Let the buns rise until visibly puffy before baking.
• Pour the coconut sauce around the buns rather than only on top.
• Bake until the tops are golden and the sauce has thickened around the edges.

Substitutions and variations

• Use coconut cream for a richer sauce.
• Reduce sugar slightly if serving with sweet drinks.
• Shape as rolls or pull-apart buns depending on your pan.

Serve It With

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

Koko Samoa Recipe (Samoan Cocoa Drink)

Make koko Samoa, a traditional Samoan cocoa drink, for a warm island-style chocolate beverage.

View recipe

Butter Mochi Recipe (Hawaiian Coconut Rice Cake)

Make butter mochi with glutinous rice flour, coconut milk, butter, and sugar for a chewy Hawaiian dessert cut into squares.

View recipe

FAQ

What does panipopo mean?

It commonly refers to Samoan coconut buns baked with sweet coconut sauce.

Can I make panipopo ahead?

Yes. Rewarm gently so the buns soften and the coconut sauce loosens.

Why are my buns dry?

They may have overbaked or needed more coconut sauce in the pan.

About This Version

This version keeps the Samoan coconut bun tradition central while making the page easier to scan and browse from.

More Samoan Bakes And Coconut Recipes

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

Pani Popo Rolls Recipe (Samoan Coconut Buns)

Make pani popo rolls, Samoan coconut buns baked in a rich coconut sauce, for a soft island sweet bread.

View recipe

Koko Samoa Recipe (Samoan Cocoa Drink)

Make koko Samoa, a traditional Samoan cocoa drink, for a warm island-style chocolate beverage.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	358 kcal
Fat	13.9 g
Saturated Fat	9.1 g
Carbohydrates	90.1 g
Protein	17.5 g
Sodium	270.9 mg
Cholesterol	52.4 mg