Cook Islands cuisine is firmly rooted in Polynesian food traditions and the resources of a tropical island environment. Fish and seafood, taro, breadfruit, coconut, cassava, bananas, and other fruits provide the basis for many traditional meals.

Earth-oven cooking, known locally as umu, is an important technique for preparing food for gatherings and celebrations. Raw or lightly prepared seafood, coconut-rich dishes, and root vegetables are also common, giving the cuisine a strong connection to the ocean, gardens, and communal hospitality.