Must-Try Classics

• Oka (Raw Fish Salad): Diced tuna marinated in lemon juice, mixed with coconut milk, onions, and cucumbers—cool, sweet, and refreshing, it’s Samoa’s national appetizer.
• Palusami: Coconut cream wrapped in taro leaves and slow-cooked, resulting in a smooth and rich vegetarian delight.
• Umu Earth Oven Feast: Whole pig, taro, and breadfruit slow-cooked in a hot stone pit, the ultimate treat for festivals and honored guests.
• Panipopo: Roasted sweet buns soaked in coconut syrup, the soul of breakfasts and afternoon tea.
• Roast Pork and Fried Fish: The stars of Sunday family meals and street food stalls.

Drinks and Desserts

• Kava (ʻava): A ceremonial drink with an earthy, slightly numbing taste; when participating in a ceremony, receive the bowl with both hands and sip slowly.
• Samoan Cocoa: Locally grown cocoa is of exceptional quality—both cocoa beans and hot cocoa are great to take home.
• Fresh Coconut (niu): Available on the roadside for two to three tala each, just crack it open and drink.

Where to Eat and Prices

• Buy fresh fish early at the Apia Fish Market; meals at market food stalls cost 5–15 tala.
• Beach fale homestays with two included meals offer the best value, often serving grilled fish with taro for dinner.
• Main dishes at mid-range restaurants in downtown Apia cost 25–50 tala, while seafood dinners with ocean views start at 60 tala or more.
• Those with sensitive stomachs should avoid raw food stalls and opt for busy, local-run food stands.
• Most restaurants and markets are closed on Sundays; plan grocery shopping and homestay meals for Saturdays.
• Fresh coconuts on the roadside cost just two to three tala each and are the cheapest tropical refresher.
• To bring home some local flavor, Samoan cocoa beans, honey, and vanilla pods are all affordable options.