Samoan cuisine is hearty, earthy, and deeply tied to tradition. At the center of many meals is taro, a starchy root vegetable, and breadfruit, which is either boiled, roasted, or turned into chips. A beloved national dish is palusami — a rich, creamy mix of coconut cream and onions wrapped in taro leaves and baked in an underground oven called an umu. Oka i’a, a refreshing raw fish salad marinated in coconut milk, lime juice, and herbs, is Samoa’s answer to ceviche.
Meat lovers will appreciate fa’alifu pisupo, canned corned beef stewed in coconut cream, or sapasui, the Samoan twist on chop suey, made with glass noodles and savory meat sauce. Seafood features prominently, with grilled tuna, crab, and octopus often caught fresh and served simply with lemon or chili. For breakfast or dessert, panikeke (Samoan banana fritters) are golden and sweet, perfect with tropical fruit and local coffee. A traditional Sunday umu feast — slow-cooked food prepared over hot volcanic stones — is a cherished weekly ritual that visitors should seek out for a full cultural and culinary experience.