Samoan cuisine is a vibrant blend of flavors and ingredients, heavily influenced by the island's tropical climate. Staples include taro, breadfruit, and coconut, which are often used in various dishes. Fresh seafood, such as fish and octopus, is also a significant part of the diet, reflecting the island's rich maritime resources. Traditional cooking methods often involve underground ovens called umu, where food is slow-cooked with heated stones. Popular dishes include palusami, made with taro leaves and coconut cream, and oka, a raw fish salad marinated in citrus juices. These dishes showcase the natural flavors of the ingredients.