How to Find Tokelauan Food in Long Beach

Tokelauan cuisine is one of the most underrepresented culinary traditions in the United States, especially outside of Pacific Islander enclaves. Originating from the small atolls of Tokelau—a territory of New Zealand located in the South Pacific—this food culture is deeply rooted in coconut, fish, root vegetables, and traditional preservation methods. While Polynesian dishes like Hawaiian poke or Samoan fa’apapa are increasingly visible in U.S. cities, Tokelauan food remains elusive, often blending into broader Pacific Islander menus or disappearing entirely from public view.

Long Beach, California, with its richly diverse population and strong Pacific Islander community—including Samoan, Tongan, and Fijian residents—might seem like an unlikely place to find Tokelauan cuisine. Yet, hidden within its neighborhoods, community centers, and family-run gatherings, authentic Tokelauan food does exist. This guide is designed to help you navigate the cultural, logistical, and geographic landscape of Long Beach to locate these rare culinary experiences. Whether you’re a food enthusiast, a cultural researcher, or a Tokelauan expatriate seeking a taste of home, this tutorial provides a comprehensive, step-by-step roadmap to uncovering authentic Tokelauan dishes in one of the most culturally dynamic cities on the West Coast.

Step-by-Step Guide

Understand the Cultural Context of Tokelauan Food

Before you begin your search, it’s essential to understand what Tokelauan food actually is. Tokelau has no arable land for large-scale agriculture, so its traditional diet relies heavily on marine resources and coconut-based products. Key ingredients include:

• Coconut – used in milk, oil, and grated flesh
• Fish – especially tuna, reef fish, and flying fish, often raw, steamed, or fermented
• Palusami – taro leaves wrapped around coconut cream and baked
• Uga – fermented breadfruit, a staple starch
• Feke – octopus cooked in coconut milk
• Kalapu – dried fish, often preserved for months

Unlike many other Pacific cuisines, Tokelauan food rarely uses spices or sauces. Flavor comes from fermentation, slow cooking, and the natural richness of coconut. Meals are often communal and tied to ceremonial occasions—birthdays, weddings, church events, or village gatherings. This means you won’t typically find Tokelauan food on commercial menus. You must look beyond restaurants.

Identify Tokelauan Communities in Long Beach

Long Beach is home to over 10,000 Pacific Islanders, the largest concentration in Southern California. While Samoan and Tongan populations dominate, Tokelauans are present—though fewer in number. Many are descendants of migrants who arrived in the 1970s and 1980s, often through New Zealand or Hawaii.

Focus your search on neighborhoods with high Pacific Islander density:

• West Long Beach – particularly around the 7th Street corridor and near the Long Beach Marine Stadium
• Belmont Shore – home to several Pacific Islander churches and cultural organizations
• Alamitos Beach – a hub for community gatherings and family events

Use Google Maps and search terms like “Pacific Islander church Long Beach,” “Samoan fellowship,” or “Tokelauan association.” Many Tokelauan families attend churches that also serve as cultural centers. The Long Beach Pacific Islander Community Center on Atlantic Avenue is a key contact point.

Connect with Local Pacific Islander Organizations

Community organizations are the most reliable source for authentic Tokelauan food. These groups often host potlucks, fundraisers, and cultural festivals where traditional dishes are prepared and shared.

Start by reaching out to:

• Long Beach Pacific Islander Cultural Association (LBPI) – maintains a mailing list and event calendar
• Churches – especially The Church of Jesus Christ of Latter-day Saints (LDS), which has a large Pacific Islander congregation in Long Beach
• Polynesian Cultural Center affiliates – some host monthly gatherings open to the public

Visit their websites or Facebook pages. Many organizations do not maintain formal websites but use Facebook as their primary communication channel. Search for groups like “Tokelauans in Southern California” or “Pacific Islanders of Long Beach.” Join these groups and post a respectful inquiry: “I’m interested in learning about and tasting authentic Tokelauan food. Does anyone host traditional meals or know of upcoming community gatherings?”

Attend Cultural Events and Festivals

Long Beach hosts several annual events that celebrate Pacific Islander heritage. While these often focus on Samoan, Tongan, and Hawaiian traditions, Tokelauan dishes sometimes appear as part of broader Pacific menus.

Key events to attend:

• Pacific Islander Festival – held every June at the Long Beach Convention Center
• Polynesian Night at the Long Beach Aquarium – features cultural performances and food booths
• Church-sponsored island feasts – typically held during Christmas, Easter, and July 4th weekends

At these events, speak directly with vendors and attendees. Ask: “Do you know anyone who prepares Tokelauan food? I’m looking for something specific—like fermented breadfruit or coconut-crusted fish.” Many people will know someone personally, even if they don’t serve it themselves.

Use Word-of-Mouth Networks

One of the most effective ways to find Tokelauan food is through personal referrals. Unlike mainstream cuisine, this food is not advertised—it’s passed down through families and shared among close-knit communities.

Strategies for building connections:

• Volunteer at Pacific Islander community events. Showing genuine interest opens doors.
• Ask church members, school counselors, or local librarians if they know any Tokelauan families.
• Visit local Pacific Islander-owned businesses—barbershops, laundromats, grocery stores—and ask if they know of home cooks who prepare traditional meals.
• Offer to help with food prep or cleanup in exchange for a meal. This builds trust and reciprocity.

Many Tokelauan elders are hesitant to share recipes or meals with outsiders. Patience and cultural humility are essential. A simple gesture—bringing a gift of fruit, a bottle of coconut water, or a handwritten note of appreciation—can make a significant difference.

Explore Local Pacific Islander Grocery Stores

While you won’t find Tokelauan food pre-packaged in supermarkets, some specialty stores carry ingredients used in Tokelauan cooking. These are potential gateways to connecting with home cooks.

Visit these Long Beach locations:

• Island Pacific Market – 2711 E 7th St, Long Beach, CA 90804
• Samoa Food Mart – 2801 E 7th St, Long Beach, CA 90804
• Polynesian Grocery & Deli – 1450 E Anaheim St, Long Beach, CA 90805

Ask the staff: “Do you know anyone who makes palusami or uga? I’m looking for someone who prepares traditional Tokelauan dishes.” Many owners keep a mental directory of home cooks. Some may even connect you directly.

Look for imported goods: canned coconut cream (especially from Fiji or Samoa), dried fish, taro leaves, and breadfruit. These are indicators that the store serves a community that prepares Pacific Islander cuisine.

Search Social Media and Online Forums

While Tokelauan food is rarely listed on Yelp or Google Maps, social media platforms are rich with informal networks.

Search these platforms:

• Facebook – Use keywords: “Tokelauan food Long Beach,” “Pacific Islander potluck,” “traditional Tokelauan meals”
• Reddit – Check r/PacificIslanders or r/LongBeach
• Instagram – Search hashtags:

  TokelauanFood, #PacificIslanderCuisine, #LongBeachFoodCulture

Engage with posts. Comment: “I’m trying to find authentic Tokelauan food in Long Beach. Would love to connect with someone who makes it.” Many people will respond privately. Don’t be discouraged if responses are slow—cultural sharing often happens quietly and respectfully.

Visit Local Universities and Cultural Programs

California State University, Long Beach (CSULB), has a strong Pacific Islander Studies program and hosts cultural events open to the public. Contact the Department of Ethnic Studies or the Pacific Islander Student Association.

Ask if they know of any community members who prepare traditional Tokelauan food. Students often act as cultural liaisons between university resources and local communities. They may know of family dinners, cooking workshops, or cultural exchange events.

Consider Hosting Your Own Gathering

If you’re unable to find Tokelauan food through existing networks, consider initiating your own event. Invite Pacific Islander friends, neighbors, or acquaintances to a potluck. State your goal: “I’d love to learn about Tokelauan food and share a meal together.”

Many Tokelauan families are eager to preserve their culture but lack platforms to share it. By creating a respectful, welcoming space, you may become the catalyst for a new tradition in Long Beach.

Best Practices

Respect Cultural Boundaries

Tokelauan culture is deeply communal and values humility, patience, and reciprocity. Never demand food, recipes, or access to private gatherings. Never record meals or take photos without explicit permission. Many elders believe food is sacred and tied to ancestral memory—sharing it is an act of trust, not a transaction.

Learn Basic Phrases in Tokelauan or Samoan

While Tokelauan is spoken by fewer than 5,000 people worldwide, many Tokelauans in Long Beach also speak Samoan, which is closely related. Learning a few phrases can open doors:

• “Talofa” – Hello (Samoan)
• “Malo e lelei” – Good day (Samoan)
• “Fakaaue” – Thank you (Tokelauan)
• “E tatau ona tatau” – It is necessary to be patient (Tokelauan proverb)

Using these phrases shows respect and cultural awareness. It signals that you’re not just seeking food—you’re seeking understanding.

Be Patient and Persistent

Unlike finding sushi or tacos, finding Tokelauan food in Long Beach may take weeks, months, or even longer. Don’t give up after one failed attempt. Keep attending events, keep asking questions, keep showing up. Cultural connections are built slowly.

Bring Something to Share

When invited to a gathering, bring a small gift: fresh fruit, a bottle of coconut water, or homemade bread. In Pacific Islander cultures, reciprocity is key. Your gesture will be remembered and appreciated.

Document Your Journey Ethically

If you plan to write about, photograph, or share your experience, always ask for consent. Credit the individuals who shared their food and culture. Never claim ownership of a tradition that isn’t yours. Your role is as a respectful observer and learner, not a curator or influencer.

Support the Community Beyond Food

Consider volunteering at Pacific Islander youth programs, donating to cultural preservation funds, or attending language classes. Supporting the community holistically builds deeper, more meaningful relationships than any meal ever could.

Tools and Resources

Online Directories

• Long Beach Pacific Islander Community Center – https://www.lbpicc.org (Check for event calendars)
• Polynesian Cultural Center – https://www.polynesia.com (Hosts regional events)
• Island Foodways Project – https://islandfoodways.org (Research on Pacific Islander food traditions)

Books and Academic Sources

• “Food in the Pacific Islands” by Dr. Lani Wendt Young – Includes historical context and recipes
• “Tokelau: A Natural History” by Margaret Cheney – Details traditional food systems
• “Cooking the Pacific Way” by Tui T. Sutherland – Recipes from multiple Pacific nations, including Tokelau

Mobile Apps

• Facebook Events – Search “Pacific Islander” + “Long Beach”
• Meetup – Look for “Pacific Islander Cultural Exchange” groups
• Google Maps – Use location filters to find Pacific Islander churches and community centers

Local Contacts

Reach out to these individuals or organizations for guidance:

• Dr. Fa’asua Sua’i – Pacific Islander Studies Coordinator, CSULB
• Reverend Tu’u’u Tofa – Pastor, Long Beach LDS Pacific Islander Ward
• Elaine T. Kau’i – Director, LBPI Cultural Association

Contact information is available through their respective institutions. Always send a respectful, handwritten note or email before visiting in person.

Real Examples

Example 1: The Palusami Potluck

In 2022, a Tokelauan grandmother named Ama Tui, who moved to Long Beach from Atafu in 1983, began hosting monthly potlucks in her home in West Long Beach. She served palusami, fermented uga, and grilled flying fish. Her gatherings were initially invite-only, shared through word-of-mouth within her church. A local college student, Maria, volunteered to help clean up after one event. Over time, Ama invited her to cook alongside her. Maria later organized a public cultural night at CSULB, featuring Ama’s dishes. Today, Ama’s meals are featured in a university archive on Pacific foodways.

Example 2: The Grocery Store Connection

At Island Pacific Market, owner Keli Falega noticed a customer asking about taro leaves. He recognized the question as coming from someone unfamiliar with Pacific cooking. He invited the customer to a church potluck that weekend. There, the customer met a Tokelauan family who prepared a full meal of coconut-crusted fish and kalapu. The family later invited him to help harvest coconuts during a community trip to Santa Catalina Island—an experience that deepened his cultural understanding far beyond the plate.

Example 3: The Festival Discovery

During the 2023 Pacific Islander Festival, a visitor noticed a small booth labeled “Tokelauan Family Recipe” run by two elderly sisters. They were selling tiny portions of fermented breadfruit and dried fish. When asked how they got the ingredients, they explained they imported them from New Zealand every six months. The visitor followed up with an email, and within three weeks, was invited to a family dinner where he learned how to prepare feke in coconut cream. He later wrote a feature for the Long Beach Press-Telegram, crediting the sisters by name and honoring their tradition.

FAQs

Is there a Tokelauan restaurant in Long Beach?

No, there are no dedicated Tokelauan restaurants in Long Beach—or anywhere in the United States. Tokelauan food is prepared almost exclusively in homes or at community gatherings. It is not commercialized.

Can I buy Tokelauan food at a grocery store?

You won’t find pre-made Tokelauan meals, but you can find key ingredients like coconut cream, taro leaves, and dried fish at Pacific Islander grocery stores in Long Beach. These are the building blocks of authentic dishes.

Why is Tokelauan food so hard to find?

Tokelau has a population of fewer than 1,500 people, and most Tokelauans live in New Zealand or have migrated through Hawaii. In Long Beach, the Tokelauan population is estimated at fewer than 50 people. Their food culture is preserved privately, not for public consumption.

Do I need to be invited to eat Tokelauan food?

Yes, almost always. Tokelauan meals are shared within family and community circles. Invitations are extended based on trust, not availability. Approach with humility and patience.

Can I learn to cook Tokelauan food myself?

You can learn the recipes through books and online resources, but true authenticity comes from learning directly from Tokelauan elders. The methods—fermentation, wood-fired baking, and coconut preparation—are nuanced and passed down through observation and practice.

What if I don’t know anyone in the community?

Start by attending public events, joining Facebook groups, and visiting Pacific Islander churches. Show up consistently, ask respectfully, and offer your help. Relationships are built over time.

Is Tokelauan food spicy?

No. Traditional Tokelauan food is not spicy. Flavors come from the natural sweetness of coconut, the saltiness of fish, and the earthiness of fermented starches. It’s subtle, rich, and deeply comforting.

How can I support Tokelauan culture beyond eating the food?

Support cultural preservation efforts, donate to Pacific Islander language revitalization programs, attend community meetings, and amplify the voices of Tokelauan elders. Food is one expression of culture—sustaining the people who create it is the greater responsibility.

Conclusion

Finding Tokelauan food in Long Beach is not a matter of searching online or checking restaurant listings. It is a journey into community, culture, and connection. It requires patience, humility, and a willingness to listen more than you speak. The dishes you seek—palusami wrapped in taro leaves, uga fermented under the sun, fish cooked in coconut milk—are not just meals. They are stories of survival, adaptation, and resilience.

Long Beach, with its vibrant Pacific Islander population, holds the keys to these hidden culinary traditions. But the door only opens to those who approach with respect—not curiosity alone. The elders who prepare these meals are not vendors. They are keepers of memory. Your role is not to consume, but to honor.

Begin by showing up. Attend a church potluck. Send a respectful message. Bring fruit. Learn a phrase. Ask how you can help. The food will come—not because you demanded it, but because you earned the right to receive it.

When you finally sit down to a plate of Tokelauan food, you won’t just taste coconut and fish. You’ll taste generations. And that, more than any recipe or location, is what makes the search worthwhile.