Tuvaluan cuisine is characterized by its reliance on local ingredients and traditional cooking methods. The diet primarily consists of seafood, given the country's location in the Pacific Ocean, with fish being a staple protein source. Coconut is another key ingredient, used in various forms such as coconut milk and oil. Root vegetables like taro and pulaka are commonly consumed, often boiled or baked. Traditional dishes are simple yet flavorful, reflecting the island's limited resources and the influence of Polynesian culinary traditions. Meals are often accompanied by tropical fruits like bananas and pandanus, adding a sweet contrast to the savory dishes.