Tonga Week!

As summer comes to a close, we decided to wrap up our around-the-world adventures. I'll have a highlights post with some of our favorites, but for now, I'll fill you in on our last stop on this world tour: Tonga. 

Craft/Culture

Why Tonga, you might ask? Or where is Tonga--another valid question. Tonga is a Polynesian nation of more than 170 islands located in the Pacific Ocean. Only a few of those islands are inhabited, with some islands even disappearing and reappearing with volcanic activity and erosion.

This week I let Zahara choose the country. She had recently listened to a podcast called Wow in the World (family favorite!) that highlighted this island nation and wanted to learn more about it. I'm all about interest-led learning, so off we went!

I posted earlier about how we used this country week as an excuse to visit a nearby waterfall (see here). It was a bit of a stretch, but we had fun pretending we were exploring a Tongan island and that the sand and mud were volcanic. 

Dan helped get us into the spirit of the week by buying a young coconut. We drank the water and then used the shell to make a coconut bra. Ha! Mixed verdict on the water. The meat wasn't ready to eat--it was more gelatinous than I was expecting, and the water was a little bitter. But two thumbs up for Dan's engineering skills and Zahara's dancing skills!

We also watched Moana this week. It was a nice tie-in to talk about the Polynesian culture and their ancient traditions. I love this movie. It's so beautiful. And of course the songs are incredible. 

Food

When Zahara first mentioned Tonga, I wasn't sure there would be much to eat this week. Turns out there are a ton of Tongan dishes that we could make at home. You won't be surprised to find out that almost all of them center around coconut. Here was our menu: ota'ika, lu pulu, lu sipi, kale moa, otai. No, I'd never heard of any of these before either.

Ota'ika is a little like a Tongan ceviche. It's raw tuna mixed with coconut milk, tomatoes, and bell peppers. It was pretty good, actually. We got all of our ingredients from H Mart.

Lu pulu and lu sipi are the same dish, but with different proteins. Lu pulu is lamb and lu sipi is beef. You make them both of them by wrapping the meat, onions, and coconut milk in taro or banana leaves and then cooking them in the oven. Traditionally, lu sipi uses canned corned beef. We made our own corned beef instead, and it turned out great. This was a really different dish--and not at all visually appealing, but I enjoyed it.

Kale moa is a chicken curry with...you guessed it. Coconut milk! I forgot to take a picture of the final product, but Asher was a great sous chef. 

This watermelon drink was really refreshing! We made it the traditional way without coconut. We all loved it, and Zahara even asked for seconds.

I was really surprised that we were able to make a whole week out of this tiny country, but we did! This was a good reminder to me to not say no automatically to my kids' ideas, but instead to explore and learn with them. Tonga was a wonderful host for our last week around the world.

See our other country weeks here.