Samoa’s location in the Pacific Ocean has made fish and seafood a fundamental part of the culture. Traditional Samoan fishing techniques, passed down through generations, ensure that seafood remains a key element of the country’s culinary heritage.
Culinary Tradition: "Oka" (Samoan fish salad), similar to ceviche, is a dish made with raw fish marinated in coconut milk, onions, and tomatoes. "Feke" (octopus) is commonly grilled or cooked in coconut cream. Fish is also a popular choice for "umu," a traditional Samoan cooking method using an earth oven. Samoan seafood dishes are often accompanied by tropical fruits and root vegetables like taro.
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