Vegetables
Takihi
Auckland, Niue
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.
Original eatfuls sticker artwork
What it is
A closer look at 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.
What to look for
Know it when you find it.
Soft, layered slices of white taro and orange papaya bound in a sweet coconut cream; the top should be golden and slightly caramelised.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Takihi.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Antigua and Barbuda
Antiguan Provisions
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Colombia
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Uganda
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Åland Islands
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Andalusia, Spain
Alcauciles fritos
Alcauciles fritos are young Andalusian artichoke hearts from Cádiz, fried until the leaves crisp while the centres stay tender.
Ethiopia
Amicho
አሚጮ
The tender inner core of the enset plant, boiled and eaten as a starchy vegetable — a southern Ethiopian specialty. Mild, slightly sweet, and a comforting alternative to kocho.