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: 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 […]
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: Pumpkin grows readily in Cook Islands gardens and is often paired with coconut cream, a combination that appears across the soups and puddings of the islands. Cultural Background: Pumpkin grows readily in Cook Islands gardens and is often paired with coconut cream, a combination that appears across the soups and puddings of the islands. […]
Introduction: Rukau is one of the most iconic dishes of the Cook Islands, made from young taro leaves slow-cooked in rich coconut cream with corned beef or onion. Cultural Background: Rukau is one of the most iconic dishes of the Cook Islands, made from young taro leaves slow-cooked in rich coconut cream with corned beef […]
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 […]
Introduction: Young cassava leaves are pounded and slow-cooked in coconut milk with fish or octopus in this hearty Comorian lunch dish. Cultural Background: Young cassava leaves are pounded and slow-cooked in coconut milk with fish or octopus in this hearty Comorian lunch dish. Mataba shows the islands' deep reliance on both cassava, a staple crop, […]
Introduction: A gently spiced lentil soup enriched with coconut milk, this dish shows the coconut-heavy leanings of Comorian cooking even in its simplest, most everyday meals. Cultural Background: A gently spiced lentil soup enriched with coconut milk, this dish shows the coconut-heavy leanings of Comorian cooking even in its simplest, most everyday meals. It's warming, […]