Pulaka

Pulaka, Cyrtosperma merkusii, or swamp taro, is a crop grown mainly in Tuvalu and an important source of carbohydrates for the area's inhabitants.

On Niutao, coconut cream (lolo) is poured over beaten pulp of pulaka, to make a dish called tulolo.

Fekei is made on all the islands, and consists of pulaka which is grated (typically this is done by the women) with the aid of limestone with holes drilled in it.

On Nukufetao, puatolo is a dish made from grated pulaka and toddy, baked in the oven; when dried in the sun it will keep for three months.

"[6] Besides rising saltwater levels, "changing lifestyles and eating habits" also threaten the cultivation of the crop,[3] a process that began during and after World War II, when American occupying troops supplied the islands with imported foods and many pits were no longer maintained.