Introduction: This simple, tangy cabbage slaw is the standard accompaniment to a Costa Rican Casado, offering a light, crunchy contrast to the rice, beans and fried plantain that make up the rest of the plate. Cultural Background: This simple, tangy cabbage slaw is the standard accompaniment to a Costa Rican Casado, offering a light, crunchy […]
Introduction: Fresh fish grilled over open coals is a common street-side and roadside offering across the Cook Islands, sold from small stalls near the harbour and at island night markets. Cultural Background: Fresh fish grilled over open coals is a common street-side and roadside offering across the Cook Islands, sold from small stalls near the […]
Introduction: Young green coconuts (nu) are opened fresh throughout the islands for their cool, refreshing water, often brightened with a squeeze of lime. Cultural Background: Young green coconuts (nu) are opened fresh throughout the islands for their cool, refreshing water, often brightened with a squeeze of lime. It is the everyday thirst-quencher of the Cook […]
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: Unripe papaya grows abundantly across the islands, and this crisp, tangy salad puts it to good use as a light accompaniment to grilled fish or richer coconut-based mains. Cultural Background: Unripe papaya grows abundantly across the islands, and this crisp, tangy salad puts it to good use as a light accompaniment to grilled fish […]
Introduction: Octopus (eke) is gathered from the reefs surrounding the islands, and this lightly marinated appetizer showcases its tender texture against sharp lime and rich coconut. Cultural Background: Octopus (eke) is gathered from the reefs surrounding the islands, and this lightly marinated appetizer showcases its tender texture against sharp lime and rich coconut. It is […]
Introduction: Ika mata is the best-known dish of the Cook Islands, a Polynesian relative of ceviche where raw fish is 'cooked' in citrus juice before being folded through fresh coconut cream and vegetables. Cultural Background: Ika mata is the best-known dish of the Cook Islands, a Polynesian relative of ceviche where raw fish is 'cooked' […]
Introduction: A refreshing, simply dressed salad served alongside richer dishes such as rukau or umukai, balancing heavier coconut-cream mains with something crisp and cool. Cultural Background: A refreshing, simply dressed salad served alongside richer dishes such as rukau or umukai, balancing heavier coconut-cream mains with something crisp and cool. Tips: Add the coconut just before […]