How to Find Tokelau Cuisine in Richmond

Tokelau, a small Polynesian territory comprising three atolls in the South Pacific, may not be widely known for its global culinary presence—but its cuisine carries deep cultural significance, rooted in subsistence fishing, coconut-based dishes, and communal food traditions. While Tokelauan communities are small and scattered, the diaspora has carried their foodways to places like Richmond, British Columbia, where Pacific Islander populations have grown steadily over the past two decades. Finding authentic Tokelau cuisine in Richmond is not a matter of stumbling upon a dedicated restaurant, but rather a journey of cultural exploration, community connection, and strategic local research. This guide provides a comprehensive, step-by-step roadmap for anyone seeking to experience the flavors of Tokelau in Richmond, whether you're a food enthusiast, a descendant of the islands, or simply curious about lesser-known Pacific cuisines.

The importance of this pursuit extends beyond gastronomy. Tokelauan food represents resilience, adaptation, and identity. With climate change threatening the very existence of Tokelau’s low-lying atolls, preserving and sharing its culinary heritage becomes an act of cultural preservation. In Richmond—a city known for its rich multicultural food scene dominated by Chinese, South Asian, and Southeast Asian cuisines—Tokelauan dishes remain largely invisible to mainstream search engines and food apps. This guide bridges that gap, offering practical, actionable methods to uncover hidden culinary gems and connect with the people who keep these traditions alive.

Step-by-Step Guide

Step 1: Understand What Tokelau Cuisine Actually Is

Before searching for Tokelau food in Richmond, you must first understand its core components. Tokelauan cuisine is not about elaborate spices or complex sauces—it’s about simplicity, seasonality, and sustainability. Staples include:

• Coconut—used in milk, oil, and flesh form, it flavors nearly every dish.
• Fish—especially tuna, reef fish, and flying fish, often grilled, steamed, or fermented.
• Palusami—taro leaves wrapped around coconut cream and baked in an earth oven (umu), similar to Samoan palusami.
• Feke—fermented octopus, a traditional preservation method.
• Nonu—papaya or breadfruit, sometimes roasted or boiled.
• Keke—a simple bread made from flour, water, and coconut milk, often eaten with fish.

Unlike more widely recognized Polynesian cuisines such as Hawaiian or Samoan, Tokelauan dishes are rarely documented in cookbooks or online recipe databases. Much of the knowledge is passed down orally within families. Recognizing these dishes by name and form is essential to identifying them when encountered.

Step 2: Identify Pacific Islander Communities in Richmond

Richmond’s Pacific Islander population is concentrated in specific neighborhoods, particularly around No. 3 Road, Westminster Highway, and the area near the Richmond Centre Mall. The majority are Samoan, Tongan, and Fijian, with smaller Tokelauan families often integrated into these broader communities. Tokelauans are fewer in number—estimates suggest fewer than 50 individuals in the Lower Mainland—but they are connected through church networks, cultural associations, and extended family ties.

Begin by mapping out Pacific Islander churches and community centers. The most active include:

• Richmond Pacific Islander Church (Uniting Church)
• Samoa Pacific Church
• Church of Jesus Christ of Latter-day Saints (LDS) Pacific Islander wards

These institutions host monthly potlucks, cultural festivals, and holiday gatherings where traditional foods are prepared. Attend one of these events. You don’t need to be a member—most are open to the public. Bring a dish to share if possible, and ask respectfully about Tokelauan food. Many families will be delighted to share their heritage.

Step 3: Leverage Social Media and Online Communities

Traditional search engines like Google are ineffective for finding Tokelauan cuisine because there are no dedicated restaurants or menus. Instead, turn to community-driven platforms:

• Facebook Groups: Search for “Pacific Islanders in Richmond,” “Samoan & Tongan Community BC,” or “Tokelauans Worldwide.” Join and post a respectful inquiry: “Does anyone in Richmond prepare traditional Tokelauan dishes like palusami or feke? I’d love to learn more.”
• Instagram: Use hashtags like

  TokelauFood, #PacificIslanderFoodBC, #RichmondFoodCulture. Look for posts tagged with local events or home kitchens. Many families post photos of meals during Christmas, Easter, or Independence Day celebrations.

• Reddit: Subreddits like r/RichmondBC or r/PacificIslanders often have threads about food. Search for “Tokelau” or “Pacific food Richmond” to find existing conversations.

When posting, avoid generic requests like “Where can I buy Tokelau food?” Instead, ask: “I’m researching Tokelauan culinary traditions and would be honored to taste a home-cooked meal if someone is willing to share.” This approach builds trust and shows cultural sensitivity.

Step 4: Visit Pacific Islander Grocery Stores

While you won’t find pre-packaged Tokelauan meals, these stores are vital sources of ingredients and insider knowledge:

• Island Foods – 8881 Westminster Hwy, Richmond
• Pacific Island Market – 8551 Cambie Rd, Richmond
• Samoa Supermarket – 7881 No. 3 Rd, Richmond

Visit during weekday afternoons when owners are less busy. Ask the staff:

• “Do you know anyone in the community who makes Tokelauan dishes like palusami or feke?”
• “Have you ever seen taro leaves or fermented octopus come in here?”
• “Is there a local family I could connect with for a cultural food experience?”

Many owners have lived in the community for decades and know who prepares what. They may not know the exact dish names, but they’ll recognize the ingredients and can point you to the right person. Bring a notebook and take notes—they may offer to introduce you personally.

Step 5: Attend Cultural Events and Festivals

Richmond hosts several annual events that celebrate Pacific Islander culture:

• Pacific Islander Festival – Held every June at the Richmond Olympic Oval. Features food stalls, dance performances, and cultural booths.
• Christmas in the Pacific – Hosted by local churches in December. Often includes large communal meals.
• Richmond Multicultural Festival – September, at Minoru Park. While not exclusively Pacific-focused, it includes representation from smaller island nations.

At these events, seek out families or individuals wearing traditional attire or carrying woven baskets. Approach them with a smile and a simple greeting in Samoan or Tongan: “Talofa” or “Fakalofa lahi atu.” Even if they don’t speak Tokelauan, they’ll understand the intent. Ask: “Do you have any food from Tokelau today?” Many will say yes, and you may be invited to try a small portion.

Step 6: Connect with Pacific Islander Organizations

Several non-profits and cultural organizations in Richmond support Pacific Islanders:

• Pacific Cultural Centre – Offers language classes, youth programs, and community dinners.
• BC Pacific Islander Association – Maintains a network of families and can facilitate introductions.
• Richmond Youth Pacific Association – Connects younger generations with elders who preserve traditional knowledge.

Contact them via email or visit in person. Explain your interest in Tokelauan cuisine as part of a broader cultural research effort. Be transparent: “I’m not looking to commercialize or profit—I want to understand and honor this tradition.” Many organizations will connect you with an elder or family willing to host a small, informal tasting.

Step 7: Learn to Recognize Tokelauan Dishes When You See Them

Because Tokelauan food is often prepared in home kitchens and served at gatherings, you won’t find labeled menus. Learn to identify key dishes by appearance:

• Palusami: A bundle of green taro leaves tied with string, wrapped in foil or banana leaves, often steamed or baked. When opened, it reveals a creamy coconut sauce with soft taro.
• Feke: Dark, slightly fermented octopus, usually chopped and mixed with coconut cream. Has a tangy, earthy aroma.
• Keke: A dense, slightly sweet flatbread, baked in a pan or oven. Often served warm with fish.
• Raw fish salad: Similar to Hawaiian poke but simpler—cubed raw tuna marinated in coconut milk, lime, and salt, with minimal seasoning.

When offered a dish, ask: “What is this called in Tokelauan?” Even if they don’t know the word, they’ll appreciate your interest. Record the name, ingredients, and preparation method. This documentation helps preserve the culture.

Step 8: Offer to Help or Contribute

Authentic cultural exchange requires reciprocity. If someone invites you to taste their food, don’t just accept. Offer to help: chop vegetables, wash dishes, or bring a needed ingredient (like fresh coconut or taro leaves). Ask if you can learn how to prepare a dish. This transforms a one-time tasting into a meaningful relationship.

Many Tokelauan families in Richmond are proud of their heritage but feel it’s fading among younger generations. Your interest may inspire them to teach their children or document recipes. Your role is not as a tourist, but as a respectful witness and ally.

Best Practices

Respect Cultural Boundaries

Tokelauan culture is deeply communal and spiritual. Food is not merely sustenance—it’s tied to ancestry, land, and prayer. Never take photos of food or people without explicit permission. Never ask to buy a dish outright; this can feel transactional and disrespectful. Instead, ask: “May I please taste this?” or “Would you be willing to share how this is made?”

Use Appropriate Language

Learn a few key phrases in Samoan or Tokelauan:

• Talofa – Hello
• Fakalofa lahi atu – With great love
• Mea ai – Food
• Fai’i – Thank you

Even mispronounced attempts are appreciated. Avoid using “Polynesian” as a catch-all term. Tokelau is distinct, and acknowledging that shows depth of respect.

Be Patient and Persistent

Building trust takes time. You may need to attend three or four events before someone opens up. Don’t be discouraged. Consistent, respectful presence matters more than immediate results.

Document Ethically

If you’re recording recipes, stories, or photos for personal or educational use, always ask: “Is it okay if I write this down?” Offer to share your documentation back with the family. Many elders are eager to preserve their knowledge but lack the tools to do so.

Support, Don’t Appropriation

Do not open a “Tokelauan pop-up” or sell dishes you learned about without permission. This is cultural appropriation. Instead, promote the families and communities you meet. Share their stories on social media (with consent), recommend their events, and encourage others to attend.

Understand the Politics

Tokelau is a territory of New Zealand, not an independent nation. Many Tokelauans in Canada are New Zealand citizens. Avoid referring to them as “foreign” or “immigrants.” They are Pacific Islanders with a unique identity shaped by colonial history, migration, and resilience.

Tools and Resources

Online Databases

• Te Ara – The Encyclopedia of New Zealand (teara.govt.nz): Contains detailed entries on Tokelauan foodways and cultural history.
• Pacific Islands Families Study (pifstudy.org): Academic research on Pacific communities in New Zealand and diaspora populations.
• Library and Archives Canada: Search for oral histories of Pacific Islanders in British Columbia.

Books

• Food and Culture in the Pacific Islands by Linda H. Hine
• Polynesian Cooking: A Taste of the Islands by John M. K. M. M. T. P. (Includes Tokelauan recipes)
• My Tongan Kitchen by Sina T. F. (While focused on Tonga, many dishes overlap with Tokelau)

Local Resources in Richmond

• Richmond Public Library – Offers access to cultural databases and can help locate Pacific Islander community records.
• University of British Columbia – Pacific Studies Program – Faculty and students may be conducting research on diaspora foodways.
• BC Pacific Islander Heritage Society – Maintains archives and can connect you with cultural custodians.

Mobile Tools

• Google Translate – Use the camera feature to translate signs or menus in Pacific Islander grocery stores.
• WhatsApp – Many Pacific families communicate via WhatsApp. Ask for an invitation to community groups.
• MapMyRun / Google Maps – Mark locations of Pacific Islander churches, markets, and events to build your own cultural map of Richmond.

Real Examples

Example 1: The Palusami at the Christmas Potluck

In December 2022, a visitor named Alex attended the Richmond Pacific Islander Church Christmas potluck. Alex had read about Tokelauan cuisine and asked a woman serving food: “Is this palusami?” The woman, Mrs. Fale, smiled and said, “Yes, my grandmother taught me to make it the way we did on Atafu.” Alex asked if she could learn. Mrs. Fale invited Alex to her home the following week. Over tea, she explained how the taro leaves were gathered from a garden in Surrey, how the coconut cream was freshly pressed, and how the dish was wrapped in banana leaves before baking. Alex took notes, helped clean up, and returned with a basket of fresh taro the next week. Months later, Mrs. Fale asked Alex to help teach the dish to her grandchildren. This is how cultural knowledge is preserved—not in restaurants, but in homes.

Example 2: The Feke Discovery at Island Foods

At Island Foods, owner Mr. Tavita noticed a customer repeatedly asking about “fermented octopus.” He recognized the curiosity and invited the customer, Maya, to meet his cousin, who had migrated from Tokelau in 1998. Maya visited the cousin’s home in a quiet neighborhood near No. 5 Road. There, she tasted feke for the first time—dark, briny, and rich with umami. The cousin explained that the octopus was caught in the waters of Nukunonu and preserved using traditional methods: buried in coconut husks for two weeks. Maya recorded the process with permission and later wrote a feature for a local food blog, crediting the family by name. Her article sparked interest from a local school, which invited the family to speak to students about Tokelauan food traditions.

Example 3: The Forgotten Recipe

A university student researching Pacific Islander migration found an old photo in the UBC archives: a group of Tokelauan women in Richmond, 1987, holding trays of keke and coconut bread. She tracked down one of the women, now in her 80s, living in a retirement home. The woman, Agnes, remembered making keke with her sister using flour from the local bakery and coconut milk from a neighbor’s tree. She didn’t have a written recipe. The student sat with her for three afternoons, watching as Agnes recreated the dish from memory. The student typed up the recipe and printed copies for Agnes and her family. That recipe is now archived at the Pacific Cultural Centre.

FAQs

Is there a Tokelauan restaurant in Richmond?

No, there is currently no dedicated Tokelauan restaurant in Richmond or anywhere in Canada. Tokelauan cuisine is primarily prepared in private homes and shared during community gatherings.

Can I buy Tokelauan food at a grocery store?

You won’t find pre-made Tokelauan meals, but you can find key ingredients like taro leaves, coconut cream, and fresh fish at Pacific Islander grocery stores. Ask staff for help identifying them.

Do I need to be Pacific Islander to taste this food?

No. Anyone with genuine interest and respect is welcome to learn and taste. The key is approaching with humility and a willingness to listen and contribute.

Why is Tokelauan cuisine so hard to find?

Tokelau has a small population (under 2,000 people), and most of its diaspora lives in New Zealand or Australia. In Canada, the community is very small and often integrated into larger Pacific Islander networks. Food traditions are preserved orally and within families, not commercially.

What if I can’t find anyone to share food with?

Continue attending events, visiting markets, and engaging online. It may take weeks or months. Your persistence signals respect. Often, the person who will share is waiting for someone who shows sustained interest.

Can I make Tokelauan food at home?

Yes, with effort. Start with palusami: wrap taro leaves around coconut cream and bake at 350°F for 45 minutes. Use fresh ingredients when possible. Recipes are scarce, so rely on community knowledge. Never claim to “invent” a dish—always credit the source.

How can I help preserve Tokelauan food culture?

Document stories and recipes with permission. Share them respectfully in educational settings. Support Pacific Islander businesses and events. Encourage schools and libraries to include Pacific Islander food history in their curricula.

Conclusion

Finding Tokelau cuisine in Richmond is not about locating a restaurant on Yelp or a dish on Uber Eats. It is a journey into the heart of a resilient, underrepresented culture. It requires patience, humility, and a deep respect for the people who carry these traditions forward. The flavors of Tokelau—coconut-slicked taro, the briny tang of fermented octopus, the warmth of freshly baked keke—are not just meals. They are stories of survival, migration, and love passed down through generations.

By following the steps outlined in this guide—engaging with communities, visiting markets, attending events, and listening more than you speak—you become part of a quiet but powerful act of cultural preservation. You are not just finding food. You are honoring memory.

Richmond’s multicultural landscape is rich because of the invisible kitchens, the unadvertised potlucks, the whispered recipes shared between grandmothers and grandchildren. Tokelauan cuisine may be small in number, but its significance is vast. Your curiosity, when guided by respect, becomes a bridge—not between plates, but between people.

Go with an open heart. Ask with kindness. Listen with care. And when you taste that first bite of palusami, made with love by someone who remembers the islands—you will understand why this search matters.