New Zealand
Asparagus Rolls
Tinned asparagus spears rolled up in buttered white bread with crusts removed — the morsel-plate staple of New Zealand parties, races and morning teas.
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New Zealand
Karengo
Native red seaweed related to nori (Porphyra species), harvested off southern coasts in spring and air-dried into dark purple fronds; chewed as a snack or added to soups, once a traded Māori staple.
New Zealand
Pikopiko
Young unfurling shoots of native ferns, harvested in spring; mildly bitter greens lightly blanched or stir-fried, sold in bunches at Māori and farmers' markets.
New Zealand
Pūhā
Sow thistle picked wild, rubbed and rinsed to remove its bitter sap, then boiled with pork.
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.