Introduction: A savoury-sweet street snack made from grated taro bound with coconut and lightly fried, sold warm from stalls and popular with children after school. Cultural Background: A savoury-sweet street snack made from grated taro bound with coconut and lightly fried, sold warm from stalls and popular with children after school. Tips: Squeeze excess moisture […]
Introduction: Small freshwater shrimp (ura) are gathered from the island streams and taro swamps of Rarotonga and are prized for their sweetness. Cultural Background: Small freshwater shrimp (ura) are gathered from the island streams and taro swamps of Rarotonga and are prized for their sweetness. Simmered gently in coconut cream, this dish is a traditional […]
Introduction: Sunday feasts (often called 'umete' spreads) are a cornerstone of Cook Islands family life, when extended family gather after church for a shared table. Cultural Background: Sunday feasts (often called 'umete' spreads) are a cornerstone of Cook Islands family life, when extended family gather after church for a shared table. Whole chicken pieces baked […]
Introduction: Wrapped and baked in banana leaf, these fish and taro parcels are traditionally prepared for special occasions such as Gospel Day celebrations and island nights, when food is served to large gathered communities and the banana leaf wrapping keeps the fish moist and fragrant. Cultural Background: Wrapped and baked in banana leaf, these fish […]
Introduction: A simple unleavened flatbread made using arrowroot starch alongside flour, traditionally cooked on a flat pan or griddle and served warm with savoury dishes such as rukau or ura bua. Cultural Background: A simple unleavened flatbread made using arrowroot starch alongside flour, traditionally cooked on a flat pan or griddle and served warm with […]
Introduction: Panikeke are deep-fried coconut-milk fritters eaten across the Cook Islands as a morning staple, often sold warm from roadside stalls and home kitchens alike. Cultural Background: Panikeke are deep-fried coconut-milk fritters eaten across the Cook Islands as a morning staple, often sold warm from roadside stalls and home kitchens alike. They reflect the islands' […]
Introduction: A dense, lightly sweet coconut bread baked in loaf form, kaokao is a household favourite served at breakfast or alongside afternoon tea, reflecting the islands' love of coconut in baked goods. Cultural Background: A dense, lightly sweet coconut bread baked in loaf form, kaokao is a household favourite served at breakfast or alongside afternoon […]
Introduction: Breadfruit trees are common across the islands, and their starchy fruit is a traditional accompaniment to almost any main dish. Cultural Background: Breadfruit trees are common across the islands, and their starchy fruit is a traditional accompaniment to almost any main dish. Simply steamed and served with warm coconut cream, it is treasured for […]
Introduction: Arrowroot (maniota) has been cultivated in the Cook Islands for generations and was historically an important trade crop with New Zealand. Cultural Background: Arrowroot (maniota) has been cultivated in the Cook Islands for generations and was historically an important trade crop with New Zealand. This gentle, creamy porridge made from arrowroot starch and coconut […]
Introduction: This hearty soup uses the same taro leaves and tinned corned beef found in the island's iconic rukau, transformed into a warming broth eaten on cooler evenings. Cultural Background: This hearty soup uses the same taro leaves and tinned corned beef found in the island's iconic rukau, transformed into a warming broth eaten on […]