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4 foods match this view. Search local names, narrow the map, or follow a category.
New Caledonia
The emblematic Kanak dish and national dish of New Caledonia; root vegetables (taro, yam, sweet potato), banana, and chicken, fish, or lobster wrapped in banana leaves with coconut milk; slow-cooked in an underground stone oven with red-hot rocks for about two hours; the word bougna comes from the Drehu word 'puhnya' meaning 'bundle'; served at Kanak festivals; a TasteAtlas-listed listed preparati
Wallis and Futuna
A Wallisian stew of roasted breadfruit, first grilled over an open fire until soft, then diced and simmered in coconut milk until rich and creamy.
Wallis and Futuna
A Futunan stew of raw fish, young taro leaves and coconut milk slow-cooked in the umu; the fish is wrapped in banana leaves with the leaves and cream until the flesh is just set and the greens are tender.
Cook Islands
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.