The cuisine of Tuvalu is based on the staple of coconut and the many species of fish found in the ocean and lagoons of the atolls. Desserts made on the islands include coconut and coconut milk, instead of animal milk. The traditional foods eaten in Tuvalu are pulaka, taro, bananas, breadfruit and coconut. Tuvaluans also eat seafood, including coconut crab and fish from the lagoon and ocean. A traditional food source is seabirds (taketake or black noddy and akiaki or white tern), with pork being eaten mostly at fateles (or parties with dancing to celebrate events).

What is the stable protein  of Tuvalu?