There is a Tuvaluan tradition of eating hermit crabs. The coconut crabs are also known as "palm thief" crabs. This delicacy is accompanied by a crab dip. The meat of the coconut crab is more pleasant and soft than that of conventional crabs. Coconut crabs can be used to produce coconut crab curry, grilled coconut crab in a seafood platter, crab soup, and other dishes. The majority of coconut crab dishes use curry and coconut milk as a basis.

Ingrdients

• 2 whole Dungeness crabs, ½ cup garlic oil, ½ cup sliced garlic, 1 yellow onion, sliced, 1 cup thinly sliced ginger rounds, with skin on, ½ cup bias-sliced scallions, whites only, kosher salt and ground black pepper to taste, 1 tablespoon fish sauce, 1 (8.75 ounce) jar sauteed shrimp paste (such as Kamayan), 5 Thai chiles, sliced into thin rings, 1 ½ quarts coconut milk, ½ quart water, or more as needed, 1 bunch fresh spinach, ½ cup bias-sliced scallions, greens only

Instructions

• Bring a large pot of salted water to a boil. Drop crabs in and cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside.
• Heat a large wok over medium-high heat and add garlic oil. Stir in garlic and cook until lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger and saute until onion is translucent, 4 to 5 minutes. Add scallion whites. Season with a few pinches of salt and pepper.
• Add fish sauce and let infuse for 1 minute. Stir in shrimp paste and toast for about 3 minutes. Add Thai chiles; saute for 1 minute more. Pour in coconut milk and water. Bring to a simmer and reduce heat to medium-low. Cook until sauce is thickened, about 10 minutes, adding more water if too dry.
• Meanwhile, break open the crab. Add to the sauce along with any accumulated juices. Simmer until flavors meld, 8 to 10 minutes more. Season with salt and pepper. Toss in spinach and let wilt. Garnish with scallion greens.

Toddy is a type of wine made from palm leaves. In Tuvalu, this alcoholic beverage is very popular. In Tuvalu, locals order a glass of Toddy with their main entrée. You'll need hot water, sugar, and other whole spices to produce a delicious refreshing Toddy. The Toddy is most commonly served in tropical areas. In Tuvalu, this is one of the most sought-after drinks.

Ingredients

• ¾ cup water, 1 ½ ounces whiskey, 2 to 3 teaspoons honey, to taste, 2 to 3 teaspoons lemon juice, to taste, lemon round, 1 cinnamon stick (optional, for garnish)

Instructions

• In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.
• Add the whiskey, 2 teaspoons honey and 2 teaspoon lemon juice. Stir until the honey has disappeared into the hot water. Taste, and add 1 teaspoon honey for more sweetness, and/or 1 teaspoon more lemon juice for more zing.
• Garnish with a lemon round and cinnamon stick (if using). Enjoy!

In Tuvalu and other Oceanian countries, this seafood meal is popular. The prawn cocktail is served with cocktail sauce in a lovely cocktail glass. This shrimp cocktail makes a great light appetizer. Ketchup and mayonnaise are used to make this popular meal.

Ingredients

• 1 kg / 2 lb medium fresh cooked or raw prawns with shell and heads on (yields ~600g once peeled); OR, 600 g / 1.2 lb fresh cooked prawns already peeled ,About 3 cup iceberg lettuce, finely sliced, Lemon wedges, Finely chopped parsley (optional), 2/3 cup / 165 ml mayonnaise , preferably good quality whole egg mayonnaise (Note 2), 1 tbsp ketchup or Australian/UK tomato sauce (Note 3), 1 tsp Worcestershire sauce, 1 tsp freshly grated horseradish (or sub 1 1/2 tsp jarred OR 3/4 tsp wasabi), Dash of tabasco sauce (to taste), Pinch of cayenne pepper (to taste + tiny bit of colour)

Instructions

• If you are using whole prawns, remove heads and peel them. Leave a few whole for decorative purposes, if you wish.
• Mix together Sauce in a small bowl.
• Toss prawns with Sauce.
• Place a bit of lettuce in serving dishes.
• Top with prawns. Serve, garnished with lemon wedges and a sprinkle of parsley, if using.

Spaghetti Bolognese is a shorter version of this five-star dish of spag bol. You can offer this stunning gown to your visitors whenever you wish. Soft beef flesh, onions, carrots, tomatoes, mushrooms, and other ingredients are needed to make Spag bol. The spaghetti pasta, however, is the recipe's star. To entice the consumers, this flavorful spag bol has a meaty sauce.

Ingredients

• 1 1/2 tbsp olive oil, 2 garlic cloves , minced, 1 onion , finely chopped (brown, yellow or white), 1 lb / 500g beef mince (ground beef) OR half pork, half beef (Note 1), 1/2 cup (125 ml) dry red wine (sub water or beef broth/stock), 2 beef bouillon cubes , crumbled OR granulated beef bouillon (Note 2), 800g / 28 oz can crushed tomato (or tomato passata), 2 tbsp tomato paste, 2 tsp white sugar , if needed (Note 3), 2 tsp Worcestershire sauce, 2 dried bay leaves, 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano), Salt and pepper

Instructions

• Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
• Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
• Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
• Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
• Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. (Note 5) Uncover, simmer 20 minutes to thicken sauce. (Note 6 for slow cooker)
• Adjust salt and pepper to taste right at the end. Serve over spaghetti – though if you have the time, I recommend tossing the sauce and pasta per steps below.
  

This pie recipe is well-known throughout Oceania. Tuvalu meat pies are bowl-shaped and have a pastry-like appearance. It comes with a minced meat filling. Shredded chicken, shellfish, mushrooms, veggies, and other ingredients are needed to produce this filling. In Tuvalu, crocodile meat is occasionally served within these meat pies.

Ingredients

• PIE BASE – CHOOSE ONE (NOTE 1): 1 1/2 batches homemade shortcrust pastry, 3 frozen shortcrust pastry sheets, thawed (300g/10oz), 2 refrigerated pie crusts (US/Can)
• PIE LID: 3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2), 1 egg , lightly whisked
• FILLING: 25 kg / 2.5lb beef chuck , 2.5cm/1″ cubes (Note 3),1/2 tsp each salt & pepper, 2 – 3 tbsp olive oil, 1 onion, diced, 4 garlic cloves , minced, 5 tbsp flour , plain/all purpose, 1 1/4 cups (315 ml) beef stock, low sodium (Note 4), 3 cups (750 ml) red wine , dry full bodied (Note 5), 2 tbsp tomato paste, 1 tsp Worcestershire sauce, 2 tsp black pepper , coarsely ground, 2 bay leaves

Instructions

• FILLING:
• prinkle beef with 1/2 tsp salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
• Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
• Add flour, stir through.
• Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
• Return beef into pot, cover with lid, adjust heat so it’s simmering gently.
• Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 – 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much – thickens more as it cools & in pie.
• Remove from stove, cover and cool filling (I usually leave overnight).
• PASTRY:
• Preheat oven to 180C/350F.
• Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins – don’t stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
• Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
• Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
• Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
• ASSEMBLE PIES:
  
• Fill pies with cooled filling, push down to fill. Should be slightly mounded.
  
• Cut rounds from partially thawed puff pastry – cut them slightly larger than the edge of the cooked pastry bases.
• Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
• Brush lids with egg, then cut a 1cm / 0.5″ incision in the middle using a small knife.
• Bake 30 minutes or until deep golden and puffed.
• Devour hot and fresh, topped with tomato sauce or ketchup if desired!