Cuisine of Cook Islands

The Cook Islands on the Pacific Ocean is a perfect spot for a memorable vacation. The Cuisine of Cook Islands is simply tantalizing. The islands have their own special culinary arts. Tourists visiting these islands can treat themselves with some of the scrumptious Cuisines of Cook Islands.
Cook Islands Cuisine comprises a delicious and nutritious breakfast spread. The traditional breakfast mostly includes fresh seasonal fruits such as coconut and papaya. Lemon is considered to be a must ingredient. One can also have a platter of mango, bananas, musk melons and various other luscious tropical fruits. Coconut cream and toasted coconut add some more taste to the dishes.

Cuisine of Cook Islands also features consumption of Ungakoa, which is a shellfish. It is eaten raw or cooked. It is served with cooked taro or boiled green banana. White crabs form some of the popular seafood specialties in the Cook Islands. Grated cheese and coconut are used in the preparation or for garnishing of the same.

A tour in Cook Islands offers the tourists various scopes to learn about the local art of cooking and the use of ingredients. The use of various herbal spices and renga or turmeric makes the dishes further appealing to the taste buds. Onions, spring onions and garlic are also used for cooking in the Cook Islands. Rip banana and lime are two ingredients, which form integral parts of cooking in the islands.

The cuisine of Cook Islands involves the use of the traditional sweetener – Poke. The high calorie content in this sweetener provides energy. It can be consumed as a fruit or is even served with meat. Apart from ripe bananas, the other ‘poke’ essence includes Kanaka or uto and Maniota or cassava. They are grated and mixed in coconut cream and then baked in oven. The pumpkin poke is another popular poke in the islands. Few other conventional pokes comprise mape, pawpaw, orange, ripe breadfruit, lime, mango and pumpkin.

The cuisine of Cook Islands also comprises use of various sauces. To name them, these are, light coconut sauce, Tai monomono, Moina Tai or coconut cream sauce, and Tai Oporo which is fresh coconut sauce.
Pickled fish salad and pawpaw salad are highly consumed as a part of the cuisine of Cook Islands. The Raro Tarati Salad consists of lettuce, cucumber, tomato, spring onion, onion, garlic, capsicum, radish and coconut cream.

Cuisine, Cook Islands also includes the breadfruit stew or Tiopu kuru which is a popular dish in the Cook Islands. Eating of raw fish or Ika Mata is quite popular in the Cook Islands. It can be accompanied with root vegetables and coconut cream.

The Cuisine of Cook Islands also includes Rukau or cooked taro leaves, Matu rori or traditional seafood and Moana-Roa Mahimahi which is a local fish platter in the Cook Islands.

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