Tonga

Tonga is an island country located in the South Pacific Ocean. It is made up of more than 177 islands, of which around 40 are inhabited.

(See links to Tonga recipes at the end of the article).

It borders to the north with the French overseas collectivity of Wallis and Futuna and with Samoa; to the northeast with American Samoa; to the east with the territories of Niue and the Cook Islands, which belong to New Zealand; and to the west with Fiji. To the south, the closest islands are the Kermadec Islands, also under New Zealand’s administration.

Geography

The territory is made up of volcanic and coral islands. Many islands have beaches, reefs, and tropical vegetation. Some areas are mountainous due to their volcanic origin. It has an approximate surface area of 747 km².

Climate

Tonga has a tropical climate:

• Summer: warm and humid, with average temperatures between 27°C and 30°C.

• Winter: cooler and drier, with average temperatures between 20°C and 24°C.

Capital

The capital is Nukuʻalofa, located on the island of Tongatapu.

Economy

The economy depends mainly on agriculture, fishing, tourism, and remittances sent by Tongans living abroad.

The official currency is the Tongan paʻanga (TOP).

Tonga is considered a developing country. Most of the population has a middle economic level, although there are issues related to employment and economic dependence on foreign countries.

The main agricultural products are coconut, vanilla, sweet potato, cassava, and plantain.

The most common livestock includes pigs, cattle, and poultry.

The most important industries are food processing, handicrafts, construction, and small textile industries.

Population

Tonga has approximately 100,000 inhabitants.

Most of the population is Christian, especially Methodist and Catholic.

The majority of the inhabitants are of Tongan Polynesian ethnicity.

The official languages are Tongan and English.

Tonga is one of the few monarchies that still exist in Oceania.

History

Tonga is one of the oldest countries in Oceania and has a very important history within Polynesian culture.

The first inhabitants arrived more than 3,000 years ago from other Pacific islands. They were navigators of the Lapita people, a culture originating from Southeast Asia and Melanesia. These peoples traveled in large canoes across the Pacific Ocean, guided by:

• the stars,

• ocean currents,

• the wind,

• and the behavior of birds and fish.

The Lapita were expert sailors and great explorers. They settled first on Tonga’s main islands, especially Tongatapu and Haʻapai.

The Lapita culture is known for:

• its pottery decorated with geometric patterns,

• agriculture,

• fishing,

• and the construction of organized villages.

Archaeologists found Lapita pottery remains in Tonga, proving that the archipelago was one of the earliest population centers in Polynesia.

Over the centuries, the inhabitants developed their own identity: the Tongan people. They organized themselves into villages governed by chiefs and created a highly hierarchical society.

The society was divided into:

• nobles and chiefs,

• warriors,

• farmers and fishermen,

• and people dedicated to religious tasks.

Around the 10th century, the Tuʻi Tonga dynasty emerged, considered the first great Polynesian monarchy. The kings were seen almost as sacred figures.

For several centuries, Tonga built a powerful maritime empire that controlled or influenced:

• Samoa,

• Fiji,

• parts of Micronesia,

• and other Pacific islands.

Tongan power grew thanks to trade, alliances, and navigation.

In the 17th century, the first European explorers arrived. Later, in 1773, the British navigator James Cook visited the islands and called Tonga “The Friendly Islands” due to the hospitality of its people.

During the 19th century, Christian missionaries introduced Christianity, which became the country’s main religion. Conflicts also arose among local chiefs.

In 1875, King George Tupou I unified the islands and created a constitutional monarchy, established modern laws, and abolished slavery.

At the end of the 19th century, Tonga became a British protectorate, although it never completely lost its independence. Finally, in 1970, it regained full autonomy and became part of the Commonwealth.

Today, Tonga remains a monarchy and preserves many Polynesian traditions, combined with modern and Christian elements.

Gastronomy

Tonga does not have a great variety of foods due to the limited amount of fertile land; its main food supplier is New Zealand. Even so, foods such as yam, sweet potato, banana, coconut, tomato, carrot, onion, watermelon, lemon, cassava, taro, and tapioca are grown in the country.

Tongan cuisine is known for its use of fresh seafood, root vegetables (such as taro and tapioca), coconut milk, and canned meats.

Traditional cooking methods include the umu, an underground earth oven.

Main dishes

ʻOta Ika: Considered Tonga’s national dish. It is a refreshing salad made with fresh fish (usually tuna) marinated in lemon juice and mixed with coconut milk, tomatoes, cucumber, and onion.

Lu Pulu: A traditional baked dish consisting of canned meat (imported from New Zealand) wrapped in taro leaves with onion, tomato, and coconut cream. It is cooked for hours until tender.

Feke: Grilled octopus or octopus slowly cooked in a rich coconut milk sauce.

Manioke & Kumala: Cassava (manioke) and sweet potato (kumala) are essential side dishes, boiled or roasted.

Kapisi Pulu: Cabbage and canned meat cooked in coconut cream.

Desserts

ʻOtai: A refreshing tropical fruit drink. It combines coconut water with crushed fruits such as watermelon, pineapple, and mango.

Faikakai Malimali: A sweet variation in which the dough is enriched with mashed ripe banana before boiling and then covered with coconut sauce.

Faikakai Topai: Dumplings served with caramel and coconut cream.

Vai Siaine: Banana and coconut milk pudding.

Recipes from Tonga that I cooked:

 

 'Ota Ika

'Otai

Tonga in internet:

Tongan recipes tongan cooking

Tonga

Mapa: Por TUBS - Esta imagen vectorial incluye elementos que han sido tomados o adaptados de esta:, CC BY-SA 3.0, Enlace

Bandera: Por Uelingatoni Ngu Tupoumalohi - Based on this contruction sheet:Originally from the Open Clip Art website, Dominio público, Enlace

Quesada Pasiega - a traditional dessert from Cantabria Spain

Today I show you the traditional recipe of 'quesada pasiega'. Being from Cantabria, I’ve tried every brand of quesada and also the traditional homemade ones made by a friend of my mother, who prepared them exquisitely. That’s why my standards for quesada are very high, and taking advantage of the blog, I wanted to try making one myself to see if I could achieve that delicious traditional flavor. And I did it!

Rest assured that if you follow the steps in my recipe, you’ll get all the traditional flavor of Cantabria.

The origin of quesada pasiega dates back to the 14th century, and its recipe has been passed down from parents to children until today. It was born in the area of Selaya, Vega del Pas, and Villacarriedo, created by shepherds who had leftover curdled milk and eggs and came up with this delightful dessert that soon became a hallmark of the entire province.

Ingredients:

- 3 liters of fresh whole milk (to obtain 500 g of curdled milk or cheese).
- 200 g of sugar.
-100 g of butter.
-4 large eggs.
-A pinch of salt.
-100 g of regular flour or cake flour.
-3 teaspoons of ground cinnamon.
-Lemon zest.

-Rennet (the amount indicated by the manufacturer))

Preparation:

1- First, we prepare the curdled milk or queso pasiego. You need fresh milk; this recipe cannot be made with long-life milk from cartons—you must use the refrigerated milk sold in supermarket. The cheese obtained usually weighs about 1/4 of the amount of milk used. Pour all the milk into a pot and heat it to 34°C. I measured the temperature with a meat thermometer.

2- At this temperature, I added the drops of rennet indicated by the brand I bought. You can purchase rennet at pharmacies; I recommend buying the smallest amount possible because you won’t need much and it spoils quickly. For 3 liters of milk, I needed 60 drops. Stir well so the rennet spreads evenly throughout the milk.

3- I waited quite a while and nothing happened, so I gradually increased the temperature of the milk until, at 75°C, I saw it begun to curdle slightly. I continued raising it slowly up to 90°C, and at that point, it was clear that the milk had separated from the whey.

4- I turned off the heat, let the milk rest covered for two hours, then placed a strainer over a bowl with a cheesecloth on top and poured all the curdled milk onto it.

5- Lift the cloth and press the cheese slightly to release a bit more whey.

6- In a bowl, mix the butter with the sugar until you get a smooth paste.

7- Add the eggs, at room temperature, along with a pinch of salt, the cinnamon, and the lemon zest. Mix everything well.

8- Add the sifted flour using a strainer and mix thoroughly.

9-  Incorporate the cheese and mix well. Some people blend it completely, but traditionally, small lumps of cheese are left. I kept a few lumps.

10- Grease a baking mold with butter and pour in the mixture. The baking mold has a diameter of 12 centimeters.

11- Preheat the oven to 200°C.

12- Place the quesada in the middle of the oven with heat above and below at 200°C for 8 minutes.

Then lower the temperature to 180°C and bake for another 35 minutes. After that, switch to heat above at the same temperature and bake for 10 more minutes—this helps the top brown nicely.

You can enjoy it warm or cold, whichever you prefer. It keeps well in the fridge, and the next day it tastes even better.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Cantabria

Por Miguillen - Trabajo propio, CC BY-SA 2.5, Enlace

Monkfish - Cantabrian style

Monkfish is a fish commonly found on the rocky seabeds of the Cantabrian Sea. It is also known by the names pejesapo or pixín.

In the past, monkfish was often discarded at fish markets along the Cantabrian coast because of its unattractive appearance and oversized head. Over time, however, people discovered its delicate, white, flavorful flesh, which has since made it one of the most prized fish in the cuisine of Cantabria and northern Spain.

Today's recipe is one of the traditional ways monkfish is prepared in Cantabria.

Ingredients:

750 g (1.65 lb) monkfish

150 g (5 oz) shrimp

250 g (9 oz) clams

2 eggs

1 sprig fresh parsley

4 garlic cloves

1 jar of asparagus

1 tablespoon all-purpose flour

Olive oil

Salt

Instructions:

1- Cut the monkfish into fillets or thick slices.

2- Slice the garlic cloves. Using a mortar and pestle, crush the garlic together with the parsley and a pinch of salt until you have a paste.

3- Rub the garlic and parsley mixture over both sides of the monkfish. Let it marinate for 30 minutes.

4- Remove the excess garlic and parsley from the surface of the fish. Lightly coat the monkfish with flour, then dip it into the beaten eggs. Fry in hot olive oil until golden. Remove from the pan and place on paper towels to absorb any excess oil.

5- Traditionally, this dish is prepared in a clay casserole, although a regular saucepan or casserole works just as well. Add a little olive oil over medium-low heat, then stir in the flour. Cook, stirring constantly, until the flour is completely dissolved. Pour in the liquid from the jar of asparagus and stir until the sauce is smooth and well combined.

6- Add the monkfish, shrimp, and clams to the casserole. (The clams should have been soaked in salted water for a few hours beforehand to remove any sand.) Gently shake the casserole from time to time while cooking. Simmer for about 10 minutes, or until the sauce has thickened and the clams have opened.

7- Add the asparagus cut into bite-sized pieces, add the hard-boiled eggs cut in half , and the dish is ready to serve!

Receta en Castellano

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Cantabria

Por Miguillen - Trabajo propio, CC BY-SA 2.5, Enlace

Cantabrian Gastronomy: A Complete Guide to Its Traditional Dishes and Local Products

The gastronomy of Cantabria is one of the most authentic and distinctive in northern Spain. Its identity is shaped by a privileged landscape where the Cantabrian Sea, lush green valleys, and rugged mountains coexist in perfect harmony. This natural diversity is reflected in an honest cuisine based on high‑quality local products and traditional recipes passed down through generations.

If you want to discover the typical dishes of Cantabria, its most iconic desserts, and the artisanal products that define the region, this complete guide will take you on a journey full of flavor, history, and tradition.

(You have a link to the recipes that I cooked at the end of the article)

Traditional Dishes of Cantabria: Heritage in Every Spoonful

Cocido Montañés: The Most Iconic Mountain Stew

Cocido montañés is one of Cantabria’s most emblematic dishes. Made with white beans, collard greens, chorizo, blood sausage, and pork belly, it is a hearty stew originally created to withstand the cold mountain climate. Its deep, comforting flavor makes it essential for anyone wanting to explore traditional Cantabrian cuisine.

Cocido Lebaniego: The Treasure of Liébana

The cocido lebaniego, native to the Liébana region, is another iconic dish. Its base is the famous Potes chickpeas, accompanied by cabbage, pork, and the traditional relleno, a fried mixture of bread, egg, and meat served alongside the stew. It is considered one of the most complete and unique stews in Spain.

Typical Cantabrian Desserts: Pasiego Flavor with History

Sobaos Pasiegos

Sobaos pasiegos are Cantabria’s most famous sweet. Made with butter, sugar, flour, and eggs, they have a soft, spongy texture and a rich buttery flavor. They are the symbol of the Pasiego Valleys and a product with a strong cultural identity.

Quesada Pasiega

The quesada pasiega is another classic of Cantabrian baking. Prepared with curdled milk, butter, sugar, eggs, and lemon, it is a smooth, aromatic dessert considered one of the oldest traditional recipes in Spain.

Products from the Cantabrian Sea: Excellence and Tradition

Anchovies from Santoña

Santoña anchovies are internationally renowned for their quality. Their production is entirely artisanal: meticulous cleaning, salt curing, and hand‑filleting. The result is a gourmet product with an intense flavor and perfect texture—an essential item in Cantabrian cuisine.

Albacore Tuna (Bonito del Norte)

Bonito del Norte is a star ingredient in Cantabrian canneries. Its tender, delicate meat is used in stews, marmitas, and high‑quality olive‑oil preserves. It is a seasonal product that marks the summer along the Cantabrian coast.

Cantabrian Hake

Cantabrian hake is one of the region’s most consumed fish. It is commonly prepared in green sauce, breaded, baked, or in casseroles. Its mild flavor and tender texture make it a timeless classic.

Meats and Mountain Products: Flavor from the Interior

Tudanca Beef

Tudanca beef, from Cantabria’s native cattle breed, offers a deep flavor and firm texture. It is ideal for traditional stews, roasts, and hearty dishes. This meat represents Cantabria’s long‑standing mountain livestock tradition.

Suckling Lamb and Kid

In rural areas such as Liébana and the Pasiego Valleys, suckling lamb and kid goat are festive dishes. Their tender, aromatic meat is roasted following family recipes passed down through generations.

Cantabrian Cheeses: A Small Region with a Big Cheese Tradition

Cantabria is a true cheese powerhouse. Its most notable varieties include:

• Nata de Cantabria cheese — soft, creamy, and perfect for spreading.

• Picón Bejes‑Tresviso — an intense blue cheese with protected designation of origin.

• Liébana cheeses — made from cow, goat, or sheep milk, often with highly appreciated smoked versions.

Each cheese reflects the landscape it comes from: humid valleys, cold mountains, and a centuries‑old dairy tradition.

Traditional Cantabrian Pastries: Sweets with Identity

Beyond sobaos and quesada, Cantabria boasts a wide range of artisanal pastries:

• Corbatas de Unquera — crisp puff pastry coated with icing.

• Polkas from Torrelavega — light puff pastry sprinkled with sugar.

• Sacristanes from Liérganes — puff pastry filled with nuts and caramelized sugar.

These sweets are found in local bakeries and form part of the region’s gastronomic heritage.

Traditional Cantabrian Drinks and Liqueurs

• Orujo from Liébana — an artisanal spirit with varieties such as cream, herbal, or honey liqueur.

• Cantabrian cider — less known than Asturian cider but increasingly appreciated for its quality.

Conclusion: Why Cantabrian Cuisine Captivates

The cuisine of Cantabria is a perfect blend of sea and mountain, tradition and simplicity. Every dish tells a story: the fishermen of Santoña, the shepherds of the Pasiego Valleys, the mountain farmers, and the families who have preserved their recipes for centuries.

It is a cuisine that doesn’t rely on embellishment. Its strength lies in the quality of its ingredients and the authenticity of its flavors. Cantabria is meant to be savored slowly, with curiosity and respect.

Recipes from Cantabria that I cooked: 

 Cantabrian style monkfish

 Quesada

Cantabria

Por Miguillen - Trabajo propio, CC BY-SA 2.5, Enlace