Wallis and Fortuna

Wallis and Futuna rely on subsistence gardening; hot peppers are grown in small plots, mostly bird’s eye chili and long green chilies. These peppers are chopped into relishes with lime, salt, and sometimes coconut cream, served alongside fish, pork, taro, and breadfruit.

There is no chili export industry, and most bottled sauces are imported from New Caledonia, France, or Asia. Local chilies deliver straightforward, fresh heat that integrates with Polynesian–French fusion cooking.