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Cuisine

The cuisine of Tuvalu is based on the staple of coconut and the many species of fish found in the ocean and lagoons of the atolls. Desserts made on the islands include coconut and coconut milk, rather than animal milk. The traditional foods eaten in Tuvalu are pulaka, taro, bananas, breadfruit and coconut. Tuvaluans also eat seafood, including coconut crab and fish from the lagoon and ocean. Flying fish are also caught as a source of food. Another traditional food source is seabirds (taketake or black noddy and akiaki or white tern), with pork being eaten mostly at fateles (or parties with dancing to celebrate events).

Pulaka is the main source for carbohydrates. Seafood provides protein. Bananas and breadfruit are supplemental crops. Coconut is used for its juice, to make other beverages (such as toddy) and to improve the taste of some dishes.

A 1560-square-metre pond was built in 1996 on Vaitupu to sustain aquaculture in Tuvalu.

Flying fish are also caught as a source of food; and as an exciting activity, using a boat, a butterfly net and a spotlight to attract the flying fish.