Sela and Taufa's Ika Tunu with Hoho and Pa’apa’a

Team Tonga


Ingredients for the Hoho (baked root crops in coconut cream):

1 piece kumala (sweet potato), washed and sliced
200g yam, peeled and sliced
200g talo (taro), sliced
200g breadfruit, peeled and sliced
1 cup yellow hopa (plantain), sliced
1 onion, diced fine
2 cups maka hunu (see recipe below)
1 basil, sprig
Banana leaves that have been heated to soften, heavy ribs removed
Salt and pepper to season

Ingredients for the Pa’apa’a:

2 cups green banana, grated
¾ cup green coconut flesh, thinly sliced
¾ cup maka hunu

Ingredients Ika Tunu (roasted fish on open fire):

2 tuna fillets
1 lemon (juiced)
3tbsp salt (for soaking water)
1 bowl water
1 tbsp coconut oil

Ingredients for the Lolo’i Sauce:

2 cups maka hunu
1 onion, sliced
2 garlic cloves, crushed
1 tsp paprika
1 tbsp manioke grated (cassava)
½ cup water

Ingredients for the Maka Hunu:

1 volcanic rock
4 cups coconut, grated


Method for the Hoho (baked root crops in coconut cream):

  1. Make banana leaf squares.
  2. Place all ingredients in banana leaf, add maka hunu, basil and a pinch of salt.
  3. Mix well.
  4. Wrap and close the banana leaf, then wrap again with tinfoil.
  5. Steam over a simmering pot of water, using a steamer or colander for 30 minutes, or until root crops are cooked through.

Method for the Pa’apa’a:

  1. Place all ingredients in a banana leaf.
  2. Add seasoning.
  3. Wrap banana leaf tightly and then wrap again using tinfoil.
  4. Steam wrapped parcel over a simmering pot of water, using a steamer or colander for 30 minutes, or until ingredients are cooked through.

Method Ika Tunu (roasted fish on open fire):

  1. Soak tuna fillets in salted water and lemon for 3 minutes.
  2. Dry off the fillets before cooking.
  3. Heat coconut oil in a pan and cook tuna for 4 minutes each side.
  4. Remove and season.

Method for the Lolo’i Sauce:

  1. Bring maka hunu to boil.
  2. Add onion, garlic, paprika and salt.
  3. Boil for another 5 minutes.
  4. Mix manioke and water. (This is the thickener.)
  5. Add mixture to the maka hunu, and stir until thickened.
  6. Season and set aside.

Method for the Maka Hunu:

  1. Heat a volcanic rock on an open flame for 15 minutes until white hot.
  2. Using tongs toss the rock with the coconut gratings until the coconut is well toasted.
  3. Remove rock.
  4. Squeeze the toasted coconut to get the creamy maka hunu sauce.
  5. Remove from the heat and cool for 10 minutes.

Team Tonga Recipes Sela and Taufa

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