Wallis & Futuna recipes
Recipes from Wallis & Futuna: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Stuffed Clams (Palourdes Farcies): A Wallis and Futuna Favorite with Garlic-Parsley Butter
Stuffed clams, or palourdes farcies, are named by the official Wallis and Futuna tourism site as a local favorite. Follow the low-tide shellfish gathering called fagota and the island umu table, then make a garlic-parsley butter version for 4 based on a published recipe. Includes how to open clams safely, choose substitutes, and fix common problems, and is clear about what is not known about the local filling.
Wallis and Futuna Fresh Fish Salad with Coconut Milk (Salade de poisson au lait de coco)
A home version of the fresh fish salad with coconut milk loved in Wallis and Futuna: raw tuna, tomato, cucumber, onion and carrot, finished with lime and unsweetened coconut milk just before serving. Covers where the dish sits in the Pacific family it shares with kokoda and poisson cru, how to choose fish for eating raw, why citrus does not make raw fish safe, a cooked-fish alternative, and fixes for a watery bowl.