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Niuean Cuisine
Niue is an island in the Southern Pacific, mostly inhabited by Polynesians. The plantations are mostly filled with manioc, taro and breadfruit, but banana trees can be found. The wide range of exotic plants in Niue includes taros, pawpaw, coconuts, bananas, yams, cassavas and breadfruits: All are intensively used in the local cuisine. The most significant ingredient when discussing the Niue's recipes are the fish and the vegetables. The staple ingredient is fish. Fish is consumed roasted, grilled, raw, and in soups or stews. There is a wide spectrum of edible and enjoyable fish species: tuna (ahi), dolphinfish ( mahi mahi), parrot fish (pakati), barracuda (ono), coconut crabs and crayfish. In less populated areas, people prefer to eat vegetable meals, like taro roots or manioc. Dishes * Nane Pia – A translucent porridge made from arrowroot and coconut, and has a thick slimy texture. The taste can be described as somewhat bland with a hint of coconut. * 'Ota 'ika – A raw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niue
Niue (, ; niu, Niuē) is an island country in the South Pacific Ocean, northeast of New Zealand. Niue's land area is about and its population, predominantly Polynesian, was about 1,600 in 2016. Niue is located in a triangle between Tonga, Samoa, and the Cook Islands. It is 604 kilometres northeast of Tonga. The island is commonly referred to as "The Rock", which comes from the traditional name "Rock of Polynesia". Niue is one of the world's largest coral islands. The terrain of the island has two noticeable levels. The higher level is made up of a limestone cliff running along the coast, with a plateau in the centre of the island reaching approximately 60 metres (200 feet) above sea level. The lower level is a coastal terrace approximately 0.5 km (0.3 miles) wide and about 25–27 metres (80–90 feet) high, which slopes down and meets the sea in small cliffs. A coral reef surrounds the island, with the only major break in the reef being in the central western c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crayfish
Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mudbugs, baybugs or yabbies. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. Most crayfish cannot tolerate polluted water, although some species, such as '' Procambarus clarkii'', are hardier. Crayfish feed on animals and plants, either living or decomposing, and detritus. The term "crayfish" is applied to saltwater species in some countries. Terminology The name "crayfish" comes from the Old French word ' ( Modern French '). The word has been modified to "crayfish" by association with "fish" (folk etymology). The largely Amer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curing (food Preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite."Historical Origins of Food Preservation." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Cuisine
European cuisine comprises the cuisines of Europe "European Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alofi
Alofi is the capital of the Pacific Ocean island nation of Niue. With a population of 597 in 2017, Alofi has the distinction of being the second smallest national capital city in terms of population (after Ngerulmud, capital of Palau). It consists of the two villages: Alofi North and Alofi South where the government headquarters are located. SPC 2008, p.4. History In January 2004, Niue was hit by the fierce tropical storm Cyclone Heta which killed two people and did extensive damage to the entire island. Many of Alofi's buildings were destroyed, including the hospital. Government buildings were shifted to a less exposed site inland from the west coast, named Fonuakula, after the storm. East-West Center This site is still within the village boundaries of Alofi South. Geography Overview It is located at the centre of Alofi Bay on the west coast of the island, close to the only break in the coral reef that surrounds Niue. The bay stretches for 30% of the island's length (about ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earth Oven
An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures. At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many places and cultures in the past, and the presence of such cooking pits is a key sign of human settlement often sought by archaeologists. Earth ovens remain a common tool for cooking large quantities of food where no equipment is available. They have been used in various civilizations around the world and are still commonly found in the Pacific region to date. To bake food, the fire is built, then allowed to burn down to a smoulder. The food is then placed in the oven and covered. This covered area can be used to bake bread or other various items. Steaming food in an earth oven covers a similar process. Fire-heated rocks are put into a pit and are covered with green vegetation to add moisture and large quantities of food. More green vegetat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Takihi
Takihi is a Niuean dish made from thinly sliced taro and papaya, layered and dressed with coconut milk and baked. It is considered the national dish of Niue Niue (, ; niu, Niuē) is an island country in the South Pacific Ocean, northeast of New Zealand. Niue's land area is about and its population, predominantly Polynesian, was about 1,600 in 2016. Niue is located in a triangle between Tong .... References Niuean cuisine National dishes Fruit dishes Foods containing coconut Papaya dishes Taro dishes {{cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polynesian Arrowroot
''Tacca leontopetaloides'' is a species of flowering plant in the yam family Dioscoreaceae. It is native to Island Southeast Asia but have been introduced as canoe plants throughout the Indo-Pacific tropics by Austronesian peoples during prehistoric times. They have become naturalized to tropical Africa, South Asia, northern Australia, and Oceania. Common names include Polynesian arrowroot, Fiji arrowroot, East Indies arrowroot, and pia. History of cultivation Polynesian arrowroot is an ancient Austronesian root crop closely related to yams. It is originally native to Island Southeast Asia. It was introduced throughout the entire range of the Austronesian expansion during prehistoric times (c. 5,000 BP), including Micronesia, Polynesia, and Madagascar. Polynesian arrowroot have been identified as among the cultivated crops in Lapita sites in Palau, dating back to 3,000 to 2,000 BP. It was also introduced to Sri Lanka, southern India, and possibly also Australia throug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cordyline Fruticosa
''Cordyline fruticosa'' is an evergreen flowering plant in the family Asparagaceae. The plant is of great cultural importance to the traditional animistic religions of Austronesian and Papuan peoples of the Pacific Islands, New Zealand, Island Southeast Asia, and Papua New Guinea. It is also cultivated for food, traditional medicine, and as an ornamental for its variously colored leaves. It is identified by a wide variety of common names, including ti plant, palm lily, cabbage palm. Description Ti is a palm-like plant growing up to tall with an attractive fan-like and spirally arranged cluster of broadly elongated leaves at the tip of the slender trunk. The leaves range from red to green and variegated forms. It is a woody plant with leaves (rarely ) long and wide at the top of a woody stem. It produces long panicles of small scented yellowish to red flowers that mature into red berries. Taxonomy ''Cordyline fruticosa'' was formerly listed as part of the families ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
'otai
''otai'' is a drink which originated in western Polynesia and is usually made as a refreshing accompaniment to large meals. Today, the beverage is most associated with Tongan cuisine, although similar versions of otai'' were made and enjoyed in other archipelagoes, including Uvea, Samoa, Futuna, Tokelau, Tuvalu, and Niue. The original Samoan version as recorded by European colonists in the 1890s was made by mixing grated ambarella fruit (called ''vi'' in Samoan language and Tongan, ''wi'' in Hawaiian language) and young coconut meat with coconut milk and coconut water.The Samoa Islands, Volume 1. Kramer, Augustin. Polynesian Press The mixture was poured into large, empty coconut shells corked with coconut husk and allowed to chill in cold pools of water (or behind waterfalls) before serving. The modern Tongan recipe most well-known today is usually a blend of water, shredded coconut meat, and any variety of grated tropical fruits, most commonly watermelon, mango and pine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
