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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 is a self-governing island country in free association with New Zealand. It is situated in the South Pacific Ocean and is part of Polynesia, and predominantly inhabited by Polynesians. One of the world's largest coral islands, Niue is commonly referred to as "The Rock", which comes from the traditional name "Rock of Polynesia". Niue's position is inside a triangle drawn between Tonga, Samoa, and the Cook Islands. It is northeast of New Zealand, and northeast of Tonga. Niue's land area is about and its population was 1,689 at the Census in 2022. 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 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; the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barracuda
A barracuda is a large, predatory, ray-finned, saltwater fish of the genus ''Sphyraena'', the only genus in the family Sphyraenidae, which was named by Constantine Samuel Rafinesque in 1815. It is found in tropical and subtropical oceans worldwide ranging from the eastern border of the Atlantic Ocean to the Red Sea, on its western border the Caribbean Sea, and in tropical areas of the Pacific Ocean. Barracudas reside near the top of the water and near coral reefs and sea grasses. Barracudas are often targeted by sport-fishing enthusiasts. Etymology The common name "barracuda" is derived from Spanish, with the original word being of possibly Cariban origin. Description Barracuda are snake-like in appearance, with prominent, sharp-edged, fang-like teeth, much like piranha, all of different sizes, set in sockets of their large jaws. They carry a striking resemblance on pikes, although they are not related. They have large, pointed heads with an underbite in many species ... [...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. Meat preservation in general (of meat from livestock, game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Cuisine
European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe. The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions.Kwan Shuk-yan (1988). ''Selected Occidental Cookeries and Delicacies'', p. 23. Hong Kong: Food Paradise Pub. Co. Compared to traditional cooking of East Asia, meat holds a more prominent and substantial role in serving size.Lin Ch'ing (1977). ''First Steps to European Cooking'', p. 5. Hong Kong: Wan Li Pub. Co. Many dairy products are utilised in cooking. There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats. Those better-off would also make pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alofi
Alofi is the capital of the island nation of Niue. With a population of 610 in 2022, Alofi is the second-smallest national capital by population (after Ngerulmud, capital of Palau). It consists of two villages: Alofi North and Alofi South. They collectively serve as the capital, but of the two, Alofi South hosts more government buildings, as many were moved to the southern part after Cyclone Heta. History In 1922 the first hospital in Niue opened in Alofi. 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 3 km (≈ 2 mi) inland from the west coast, named Fonuakula, after the storm. East-West Center This site is 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 ... [...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. The earliest known earth oven was discovered in Central Europe and dated to 29,000 BC. 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 Rim, Pacific region to date. To bake food, the fire is built, then allowed to burn down to a Smouldering, 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 i ... [...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 the islands of Southeast Asia. Austronesian peoples introduced it as a canoe plant throughout the Indo-Pacific tropics during prehistoric times. It has become naturalized to tropical Africa, South Asia, northern Australia, and Oceania. Common names include Polynesian arrowroot, Fiji arrowroot, East Indies arrowroot, pia, and seashore bat lily. 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 ( 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 A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cordyline Fruticosa
''Cordyline fruticosa'' is an evergreen flowering plant in the family Asparagaceae. It is known by a wide variety of common names, including ti plant, palm lily, cabbage palm. The plant has been cultivated in Asia and Oceania, with a number of uses including food and traditional medicine. It is of great cultural importance to the traditional inhabitants of the Pacific Islands and Maritime Southeast Asia. Description It 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 Agavaceae and Laxmanniaceae (now both subfamilies of the Asparagaceae in the APG III ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
'otai
Ê»Otai (pronounced ”oʊˈtaɪ is a refreshing Polynesian beverage, typically made with coconut meat, coconut milk, and coconut water. It is most often associated with Tongan cuisine, though similar versions are enjoyed in other Polynesian islands, including Samoa, Niue, Tokelau, Tuvalu, Uvea, and Futuna.POLLEX-Online : The Polynesian Lexicon Project Online. Oceanic LinguisticsEntries for QOTAI (PN) Dish of raw fruits: (')o(o)tai - Pollex History of Ê»Otai The drink has its origins in Western Polynesia, where it was traditionally served as a refreshing accompaniment to large meals. European colonists documented the Samoan version of Ê»Otai in the late 19th century. The original recipe involved mixing grated ambarella fruit (known as vi in Samoan and Tongan and ''wi'' in Hawaiian) with young coconut meat, coconut milk, and coconut water.The Samoa Islands, Volume 1. Kramer, Augustin. Polynesian Press This mixture was poured into large coconut shells, corked with coconut hus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
