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Kalo ulu parfait gives the archive a lighter modern island dessert that still leans on kalo and breadfruit instead of imported starches. It also helps round out the site with a fresh-fruit Pacific treat that sits apart from the heavier coconut sweets.

If you enjoy this style of Pacific cooking, you may also want to try fekei ulu, kalo pie.

Ingredients

• 3 cups cooked kalo or breadfruit
• 12 ounces yogurt
• 2 tablespoons honey or coconut milk
• 3 cups seasonal fruit, cubed

Instructions

1. Cook the kalo or breadfruit until tender, then let it cool.
2. Mash or blend it into a smooth base.
3. Sweeten lightly with honey or a little coconut milk.
4. Layer the kalo or breadfruit mixture with yogurt and fresh fruit in glasses or bowls.
5. Chill briefly or serve right away.

Helpful Tips

• Use very ripe fruit for the best sweetness and texture.
• A smoother mash gives the prettiest parfait layers.

FAQ

Can this be made with only kalo or only breadfruit?

Yes. The recipe works well with either one on its own.

Is yogurt required?

No. You can lighten it with coconut milk instead if you prefer.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	615 kcal
Fat	44.2 g
Saturated Fat	15.1 g
Carbohydrates	24.9 g
Protein	51.6 g
Sodium	2231.2 mg
Cholesterol	1.9 mg

Beef luau gives the archive a stronger taro-leaf-and-beef lane and broadens the Hawaiian savory cluster beyond chicken. It also fits the site well because it is rooted in the same lūʻau leaf tradition while feeling like a distinct meal.

If you enjoy this style of Pacific cooking, you may also want to try chicken luau stew, bele and coconut.

Ingredients

• 2 pounds beef chuck roast, cut into chunks
• 8 cups taro leaves, chopped
• 1 onion, sliced
• 1 tablespoon chopped ginger
• 4 cups stock
• 4 cups water
• 1 teaspoon salt
• 2 bay leaves

Instructions

1. Prepare the taro leaves by washing, trimming, and cutting them into strips.
2. Place the beef, onion, ginger, bay leaves, stock, water, and salt into a heavy pot.
3. Simmer until the beef is beginning to soften.
4. Add the taro leaves and continue cooking until the beef is tender and the leaves are fully cooked.
5. Adjust seasoning and serve hot.

Helpful Tips

• Chuck roast works well because it softens nicely in a long simmer.
• Do not rush taro leaves; they need enough time to cook through properly.

FAQ

Can you use another cut of beef?

Yes, but a stewing cut gives the best texture for this dish.

Why cook taro leaves so long?

A long simmer removes the raw sting and gives the stew a smoother finish.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	226 kcal
Fat	23.3 g
Saturated Fat	7.9 g
Carbohydrates	18.5 g
Protein	62.2 g
Sodium	869 mg
Cholesterol	118.9 mg

This chicken luau stew page adapts the Hawai’i Nutrition Center recipe into the site’s island-home-cooking format. It gives the archive a clear taro-leaf stew page with more body and context than a generic chicken-and-greens post.

If you enjoy this style of Pacific cooking, you may also want to try beef luau, hawaiian chicken and taro leaves.

Ingredients

• 2 pounds chicken thighs, bone-in or boneless
• 4 cups cooked taro leaves
• 1 onion, diced
• 1 tablespoon grated ginger
• 3 cloves garlic, minced
• 1 can coconut milk
• 1 teaspoon Hawaiian salt

Instructions

1. Brown the chicken lightly in a heavy pot.
2. Add onion, ginger, and garlic and cook until fragrant.
3. Stir in the cooked taro leaves and coconut milk.
4. Season with salt, cover, and simmer gently until the chicken is tender and the stew is rich.
5. Serve hot with rice or poi.

Helpful Tips

• Cook taro leaves thoroughly so they lose any raw sting before serving.
• Bone-in chicken gives a richer broth.

FAQ

Can spinach replace taro leaves?

Yes, but the flavor will be milder and less traditional.

What is it served with?

Rice or poi are both natural pairings.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	910 kcal
Fat	59.3 g
Saturated Fat	22.5 g
Carbohydrates	20.7 g
Protein	85.2 g
Sodium	2553.8 mg
Cholesterol	92.3 mg

Fekei ulu comes from the linked Rotuma breadfruit dessert photo essay and adds one of the most recognizable Rotuman sweets still missing from the archive. It also gives the breadfruit cluster a true dessert lane instead of keeping ulu only in savory dishes.

If you enjoy this style of Pacific cooking, you may also want to try fekei uhi, koon breadfruit.

Ingredients

• 1 medium ripe breadfruit
• 1 cup sugar
• 3 fresh coconuts, grated and squeezed for milk
• Banana leaves or foil for wrapping

Instructions

1. Cook or steam the breadfruit until soft enough to mash.
2. Mash the breadfruit well into a smooth heavy mixture.
3. Wrap portions in banana leaves or foil and cook until fully set and heated through.
4. Meanwhile, cook the fresh coconut milk with sugar, stirring steadily, until it becomes a sweet caramel-like sauce.
5. Serve the warm breadfruit dessert dipped in or topped with the sweet coconut sauce.

Helpful Tips

• Use ripe breadfruit for a softer, sweeter dessert texture.
• Stir the coconut sauce constantly so it does not scorch.

FAQ

Is fekei ulu eaten plain or with sauce?

It is usually served with a sweetened coconut sauce poured over or used for dipping.

Can it be reheated later?

Yes. Leftover fekei reheats well and is often enjoyed warm again.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	286 kcal
Fat	10.6 g
Saturated Fat	5.8 g
Carbohydrates	38 g
Protein	11.3 g
Sodium	656.5 mg
Cholesterol	32.6 mg

Biscuits in coconut milk comes straight from the Rotuma archive, where it is described as a favorite after long days of sport and work. It adds a practical island snack to the site and shows how simple pantry foods are often turned into something special with fresh lolo.

If you enjoy this style of Pacific cooking, you may also want to try faraoa funpana, pia niue.

Ingredients

• 2 pounds hard plain biscuits
• 2 fresh coconuts, grated and squeezed for cream
• 2 to 3 tablespoons sugar
• A little water, if needed, to loosen the coconut cream

Instructions

1. Grate the coconuts and squeeze out the cream to make fresh lolo.
2. Add a little water if needed so the coconut cream is rich but pourable.
3. Stir in sugar to taste.
4. Break the biscuits into bite-sized pieces and place them in a bowl.
5. Pour the sweetened coconut cream over the biscuits and serve before they become soggy.

Helpful Tips

• Use firm plain biscuits so they hold their shape when soaked.
• Serve right away to keep the texture soft but not mushy.

FAQ

Should the biscuits be fully soaked?

No. The Rotuma version works best when the biscuits soften slightly but still keep some structure.

Can canned coconut milk be used?

Yes, though fresh squeezed coconut cream gives the richest result.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	105 kcal
Fat	9.3 g
Saturated Fat	5.6 g
Carbohydrates	22.8 g
Protein	15.4 g
Sodium	553.6 mg
Cholesterol	25.6 mg

This guava jelly recipe follows the Rotuma archive method where the whole fruit is cooked first and then strained overnight for a clear jelly. It gives the site a cleaner preserve counterpart to guava jam and keeps the archive grounded in real Pacific fruit preservation.

If you enjoy this style of Pacific cooking, you may also want to try guava jam, po’oi vi.

Ingredients

• 8 cups ripe guavas
• 4 cups brown sugar
• 1 cup lemon juice
• Water as needed to cover the fruit
• Sterilized jam jars

Instructions

1. Wash the guavas, cut them up, and place them in a heavy saucepan.
2. Add enough water to cover the fruit and boil until it is very soft and mushy.
3. Pour the mixture into a muslin cloth and leave it suspended overnight so the juice can drip into a clean bowl.
4. Do not squeeze the cloth if you want a clear jelly.
5. The next day, cook the strained juice with brown sugar and lemon juice until a little dropped on a wet saucer begins to gel.
6. Pour the hot jelly into sterilized jars and seal.

Helpful Tips

• Letting the juice drip naturally keeps the jelly clearer.
• A wide heavy pan helps the jelly reduce evenly.

FAQ

Why leave the fruit to drip overnight?

The overnight drip gives you clear juice for a transparent jelly instead of a cloudy one.

Can I squeeze the bag to get more juice?

You can, but the jelly will be cloudier.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	1434 kcal
Fat	10.9 g
Saturated Fat	0.1 g
Carbohydrates	308.8 g
Protein	25.9 g
Sodium	71.3 mg
Cholesterol	9 mg

This guava jam recipe comes from the Rotuma recipe archive at the University of Hawai’i and gives the site a practical Pacific preserving recipe, not just another dessert. It keeps the preserve rooted in island fruit seasons and the way families stock up when guavas are plentiful.

If you enjoy this style of Pacific cooking, you may also want to try guava jelly, po’oi vi.

Ingredients

• 8 cups ripe guavas
• 4 cups brown sugar
• 1 cup lemon juice
• Water as needed to cover the fruit
• Sterilized jam jars

Instructions

1. Peel the guavas, quarter them, and scrape out the seeds.
2. Wash the fruit and place it in a heavy saucepan with just enough water to cover it.
3. Boil until the guava is soft and pulpy, then measure the fruit mixture.
4. For each cup of fruit mixture, use an equal amount of brown sugar and add the lemon juice.
5. Boil the mixture, stirring regularly, until a little dropped on a wet saucer begins to gel.
6. Pour the hot jam into sterilized jars and seal tightly.

Helpful Tips

• Do not overcook the jam or it can set too hard once cool.
• Using very ripe yellow guavas gives the best flavor and color.

FAQ

Do you keep the guava seeds in the jam?

No. In the Rotuma method, the outer skin and seeds are removed before the jam is cooked.

Why add lemon juice?

Lemon juice helps the jam set and balances the sweetness of the fruit.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	1434 kcal
Fat	10.9 g
Saturated Fat	0.1 g
Carbohydrates	308.8 g
Protein	25.9 g
Sodium	71.3 mg
Cholesterol	9 mg

Banana leaf yam parcels give the site another banana-leaf cooking page centered on root crops instead of fish or shrimp. It rounds out the archive with a preparation style that feels more traditionally island than a standard oven casserole.

If you enjoy this style of Pacific cooking, you may also want to try fekei uhi, banana leaf fish.

Ingredients

• 3 cups yam, grated or mashed
• 3/4 cup coconut cream
• 1/2 onion, finely chopped
• 1 tablespoon butter
• Banana leaves for wrapping
• Salt to taste

Instructions

1. Mix the yam with coconut cream, onion, butter, and salt.
2. Spoon portions onto softened banana leaves.
3. Wrap into neat parcels.
4. Steam or bake until the parcels are firm and cooked through.
5. Serve hot inside or alongside the leaf wrap.

Helpful Tips

• Warm the banana leaves briefly so they fold without tearing.
• Do not overfill the parcels.

FAQ

Can taro be used instead of yam?

Yes, though yam keeps this version distinct from taro parcel dishes.

Should the leaves be eaten?

No, the leaves are for wrapping and aroma rather than eating.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	505 kcal
Fat	40.4 g
Saturated Fat	23.9 g
Carbohydrates	39.4 g
Protein	41.6 g
Sodium	8577.2 mg
Cholesterol	110.3 mg

Palou sami rice helps the site cover more rice-based Pacific comfort dishes, especially from Samoa where rice often sits beside richer meat and coconut dishes. It gives the archive another pantry-friendly everyday page.

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

Ingredients

• 2 cups rice
• 1 tablespoon oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken stock
• 1 tablespoon soy sauce
• Salt and pepper to taste

Instructions

1. Cook the onion and garlic in oil until fragrant.
2. Add the rice and stir briefly.
3. Pour in the stock and soy sauce.
4. Cover and cook until the rice is tender.
5. Fluff and serve hot.

Helpful Tips

• Rinse the rice before cooking for a cleaner finish.
• Use stock instead of water for fuller flavor.

FAQ

Is palou sami usually eaten with meat dishes?

Yes, it works especially well with grilled or stewed island mains.

Can vegetables be added?

Yes, though a simpler seasoned rice is often the classic base.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	349 kcal
Fat	11.9 g
Saturated Fat	2 g
Carbohydrates	71.4 g
Protein	30.9 g
Sodium	77.2 mg
Cholesterol	98 mg

Faikakai esi adds another clearly named Tongan dessert and gives the fruit-dessert side of the archive more depth. It helps the site cover island papaya in a softer dessert format rather than only salads and savory dishes.

If you enjoy this style of Pacific cooking, you may also want to try faikakai topai, pawpaw coconut salad.

Ingredients

• 3 cups ripe papaya, diced
• 1 cup coconut cream
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 pinch salt

Instructions

1. Cook the papaya gently until it softens.
2. Stir in coconut cream, sugar, and salt.
3. Mix cornstarch with a little water and add it to the pot.
4. Cook until lightly thickened.
5. Serve warm or chilled.

Helpful Tips

• Use ripe but not mushy papaya for the best texture.
• Do not boil hard once the coconut cream is added.

FAQ

Is this very sweet?

It is gently sweet rather than heavily sugary.

Can it be chilled?

Yes, it firms up nicely after cooling.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	177 kcal
Fat	6.5 g
Saturated Fat	5.6 g
Carbohydrates	66.7 g
Protein	7.3 g
Sodium	6469.1 mg
Cholesterol	0 mg