Niue

🇳🇨New Caledonia

Coconut Crab

Unga

Large land crab prized as a delicacy, especially on the outer islands of the Cook Islands; protected in some areas due to declining populations; a rare and sought-after island food.

🇳🇺Niue

Faikai Ika

Faikai ika is Niuean fish cooked with coconut cream, onion, and island aromatics until the flesh flakes and the sauce turns rich.

🇨🇰Cook Islands

Ika Mata

Raw Fish

The national dish of the Cook Islands; raw white fish (tuna or mahi-mahi) marinated in lime juice, then mixed with fresh coconut cream, diced tomato, red onion, capsicum, spring onion, ginger, and coriander; a refreshing, creamy Polynesian ceviche.

🇳🇺Niue

Lupe

A seasonal Niuean delicacy of wild Pacific pigeon, hunted during the open season and slow-cooked in the umu wrapped in banana leaves to keep the fatty juices.

🇳🇺Niue

Nanē Pia

A translucent Niuean porridge made from arrowroot (pia) and coconut; dumplings of pia mixed with scraped coconut are dropped into boiling coconut water, giving a thick, slightly slimy texture with a bland, nutty flavour.

🇳🇺Niue

Niuean Otai

'Otai

A Niuean drink of coconut meat and milk blended with the cooked root of the ti plant (Cordyline fruticosa), unlike the fruit-based Tongan version.

🇳🇺Niue

Ota Ika

Niuean ota ika is raw fish briefly cured in citrus, then mixed with coconut cream, onion, cucumber, and chilli; it is served cold as a bright island dish.

🇳🇺Niue

Pitako Pia

A traditional Niuean flatbread made from arrowroot (pia) and coconut milk, baked in banana leaves or a hot pan until firm and slightly chewy.

🇳🇺Niue

Salted Beef

Povi Masima

Povi masima is beef brined or preserved with salt, then simmered until tender and used in stews, soups, or communal meals; the long cooking softens the beef and concentrates its savoury flavour.

🇳🇺Auckland, Niue

Takihi

Thinly sliced taro and ripe papaya are layered with coconut cream and baked in the umu until the taro softens and the papaya breaks down into a sweet, creamy sauce, making this the national dish of Niue.

🇹🇴Tonga

Tongan Ota Ika

'Ota 'ika

Raw tuna, snapper, or another fresh fish briefly marinated in lemon or lime, then mixed with coconut milk, tomato, cucumber, onion, and chilli.

🇨🇰Cook Islands

Umu

Umukai

A traditional underground oven feast; food is wrapped in banana leaves, placed on heated volcanic stones, and slow-cooked for hours; typically includes pork, chicken, fish, taro, breadfruit, and kumara; a centerpiece of Cook Islands celebrations.

🇳🇺Niue

Vaihalo

A Niuean porridge of arrowroot (pia) and scraped coconut, looser than nanē pia and often served as a sustaining breakfast.