We've been blessed with local papaya or Iesi as it's named locally and it's a beautiful fruit to have for breakfast.
We also have local foods dressed in banana leaves without the need for plastics (which is so sustainable for the environment). So you'll find quite a few local delicacies covered by banana leaves such as the local fa'ausi or caramelized Iesi that's been baked (with flour etc.) then the caramelized sugar is added which makes for a tasty dessert.
In fact, we've had fun trying out the various delicacies and enjoying breadfruit and mango, both in season and hard to source overseas. We've had local taro and fish with lots of coconut cream, which you can practically add into anything, including coconut buns and pineapple pie (without the coconut cream).
Don't get me started on the Koko Samoa which is the unadulterated Samoa cocoa which can be freshly sourced: grown then picked and roasted before deshelling and pummeling until a thick rich cocoa liquid is added to boiling water for a cup of Koko Samoa.
Then add coconut rice which is steamed rice with coconut cream added to it at the end of the rice boiling stage and it's a pretty good meal for supper or end of a good days work. I've yet to have Alaisa fa'apopo (coconut rice) but it's definitely a dish that I prefer and look forward to having very, very soon...
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