Feast Spread · Woven Coconut-Frond Tray
Kai Pola
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Up to thirty dishes get laid out along a single woven tray, a pola, made by splitting a coconut frond down the middle and weaving the two halves together — sometimes ten feet long.
Root crops, whole grilled or umu-cooked fish, roast pork, and 'ota 'ika are all arranged together along a long pola, a tray woven from coconut fronds, for guests to share by hand down its length.
Why it's made this way: Kai pola is a traditional Tongan feast style especially associated with Vava'u, where the island group's resorts and yacht charters have made the banana-and-coconut-leaf spread a signature way to showcase Tongan food to visitors.
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Part of World of Street Food — 3248 dishes from 118 countries.
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