The Culinary Wonders of the Pacific Islands
Euphoria Snax
Aloha! Talofa! Bula! Maki e lelei!
No matter where you land in the Pacific Islands, there’s a warm, charming welcome waiting for all arrivals – could there be more alluring greetings?
In answer to your many enquiries, yes… I have been absent from GDM for a couple of issues. Only for you, dear readers, have I been on a world jaunt of foodie facts and findings and believe it or not, the Pacific Islands was a first point of call.
Pacific Island cuisine is primarily based on the freshest of local produce and seasonal commitment. From luxurious resorts to tiny islands that don’t have roads let alone a ‘fast lane’, the culinary culture shines through local dishes. Most of the cuisine is an entrancing blend of indigenous ingredients and a diverse range of culinary traditions from Polynesia, Melanesia, Micronesia, India and China.
Renowned chefs harmonise with fishermen, farmers and foragers in the fertile land and abundant waters surrounding each archipelago providing fresh produce, seafood and meats that form the cornerstone of Pacific food.
No matter where you land in the Pacific Islands, there’s a warm, charming welcome waiting for all arrivals – could there be more alluring greetings?
In answer to your many enquiries, yes… I have been absent from GDM for a couple of issues. Only for you, dear readers, have I been on a world jaunt of foodie facts and findings and believe it or not, the Pacific Islands was a first point of call.
Pacific Island cuisine is primarily based on the freshest of local produce and seasonal commitment. From luxurious resorts to tiny islands that don’t have roads let alone a ‘fast lane’, the culinary culture shines through local dishes. Most of the cuisine is an entrancing blend of indigenous ingredients and a diverse range of culinary traditions from Polynesia, Melanesia, Micronesia, India and China.
Renowned chefs harmonise with fishermen, farmers and foragers in the fertile land and abundant waters surrounding each archipelago providing fresh produce, seafood and meats that form the cornerstone of Pacific food.
Basking in the Pacific’s diverse tropical climate, a variety of agricultural products such as taro, breadfruit, bananas, plantain, sweet potato, cassava, taro leaves and stems, pandanus, coconut, and sugar cane thrive in the region and serve as dietary staples. Pigs and chickens were domesticated for food, while an abundant supply of fresh water from rivers and surrounding oceans has made seafood a central part of the Pacific diet, whether cooked or raw.
Overall, the cuisine of the Pacific Islanders is a testament to the passage of time and history—an infusion of cultures from both the East and the West.
My culinary discoveries were many and varied, but some favourites were:
Kokoda, a popular South Pacific dish with many variations. Similar to ceviche, Kokoda (pronounced ‘ko-kon-da’) is made with raw fish and a dressing called ‘Miti’ which is made from a thick coconut cream with onions, lime juice, salt and chillies.
Breadfruit, hailed as a superfood. It is super rich in vitamins and minerals, as well as being a high source of gluten-free carbohydrate and protein. The fruit has a lumpy green flesh and potato-like texture and needs roasting, baking, frying or boiling before its eaten. Once it is cooked, it tastes like freshly baked bread and is best enjoyed warm and dipped in coconut milk.
Lovo, is a lot like a BBQ. It’s the method of cooking meats, seafood and vegetables traditionally as a makeshift underground oven made by digging a hole in the ground and lining it with coconut husks which are then lit and covered by stones. The food is then wrapped in banana leaves and placed on top of the heated stones and covered in dirt. It’s common to see this method in local villages as the centre of a feast for communal celebrations like weddings or festivals and of course as popular events with tourists.
Overall, the cuisine of the Pacific Islanders is a testament to the passage of time and history—an infusion of cultures from both the East and the West.
My culinary discoveries were many and varied, but some favourites were:
Kokoda, a popular South Pacific dish with many variations. Similar to ceviche, Kokoda (pronounced ‘ko-kon-da’) is made with raw fish and a dressing called ‘Miti’ which is made from a thick coconut cream with onions, lime juice, salt and chillies.
Breadfruit, hailed as a superfood. It is super rich in vitamins and minerals, as well as being a high source of gluten-free carbohydrate and protein. The fruit has a lumpy green flesh and potato-like texture and needs roasting, baking, frying or boiling before its eaten. Once it is cooked, it tastes like freshly baked bread and is best enjoyed warm and dipped in coconut milk.
Lovo, is a lot like a BBQ. It’s the method of cooking meats, seafood and vegetables traditionally as a makeshift underground oven made by digging a hole in the ground and lining it with coconut husks which are then lit and covered by stones. The food is then wrapped in banana leaves and placed on top of the heated stones and covered in dirt. It’s common to see this method in local villages as the centre of a feast for communal celebrations like weddings or festivals and of course as popular events with tourists.
Taro is a heavy, potato-like root vegetable that is thought to have been cultivated more than 7000 years ago. Similar in texture to potato, it has a slightly sweet flavour and is most commonly either boiled and mashed or deep-fried and eaten like chips. Locals tend to prefer a healthier version of taro which is steamed or boiled in coconut milk. I particularly loved a traditional flavour-packed dish called ‘kolokasi’ which is a delicious chicken and taro stew I experienced at the very plush Vomo Island resort!
Coconut is a central part of all Pacific cuisines – grated coconut flesh along with fresh coconut milk is the main ingredient in both sweet and savoury dishes. Po’e is a traditional Tahitian pudding that combines banana, vanilla, sugar and coconut cream into a decadent sweet treat. Coconut cream puddings wrapped in banana leaves and sold from street vendors are a popular afternoon pleasure, along with tropical fruit shakes which mix coconut flesh with mango, papaya or banana.
Some of my other deliciously fabulous food findings include:
Some other wonderful foodie experiences I had during my Pacific adventure include eating Lua I Fai in Tuvalu, a sweet desert made with ripe bananas and coconut cream, Nama (or Limu) which are sea grapes I ate fresh from the ocean, surprisingly good Sago Soup and Poke, a Hawaiian specialty of raw fish salad, typically made with tuna, soy sauce, sesame oil and onions.
There’s not enough space in this publication to share all my Pacific Island culinary experiences, but I hope I’ve whetted your appetite just enough to encourage your own exploration of the glorious Pacific Islands. And to get you started, we’ve published some very special recipes to try for yourself. You can find them HERE.
Coconut is a central part of all Pacific cuisines – grated coconut flesh along with fresh coconut milk is the main ingredient in both sweet and savoury dishes. Po’e is a traditional Tahitian pudding that combines banana, vanilla, sugar and coconut cream into a decadent sweet treat. Coconut cream puddings wrapped in banana leaves and sold from street vendors are a popular afternoon pleasure, along with tropical fruit shakes which mix coconut flesh with mango, papaya or banana.
Some of my other deliciously fabulous food findings include:
- Fijian Purini, Samoan Puligi and Tongan Puteni, all steamed desserts with a base of coconut milk, cocoa, bananas and aromatic spices
- Vakalolo, another Fijian dessert cooked in a Lovo (explained above) and has a melt-in-your mouth texture when the banana leaf parcels are unwrapped and served warm
- Sapasui is a Chinese influenced dish that is a little like an American Chinese chop suey. Originally from the Samoan Islands as a chicken dish, it’s Fijian counterpart can also be made with pork or beef. The meat is cooked quickly alongside seasonal vegetables that are sauteed in a sauce made of garlic, soy sauce and ginger and served with glass noodles
- Fish suruwa is a delicious Fijian curry made with firm white fish onions, tomatoes, coconut milk, chillies and various spices such as cumin, garam masala and turmeric.
Some other wonderful foodie experiences I had during my Pacific adventure include eating Lua I Fai in Tuvalu, a sweet desert made with ripe bananas and coconut cream, Nama (or Limu) which are sea grapes I ate fresh from the ocean, surprisingly good Sago Soup and Poke, a Hawaiian specialty of raw fish salad, typically made with tuna, soy sauce, sesame oil and onions.
There’s not enough space in this publication to share all my Pacific Island culinary experiences, but I hope I’ve whetted your appetite just enough to encourage your own exploration of the glorious Pacific Islands. And to get you started, we’ve published some very special recipes to try for yourself. You can find them HERE.
