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Explora los sabores auténticos de Cook Islands en una experiencia gastronómica inolvidable.
The Cook Islands are an idyllic island state in free association with New Zealand, made up of 15 islands scattered across almost two million square kilometers in the heart of the South Pacific Ocean. Divided between the Southern Islands (of volcanic and mountainous origin like Rarotonga, or with colossal lagoons like Aitutaki) and the remote coral atolls of the North (like Manihiki), they stand out for their virgin atmosphere free of massive hotel chains, their exuberant Polynesian Maori culture, reefs teeming with marine life and white sand beaches of unparalleled beauty.
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The cuisine of the Cook Islands is fresh, aromatic and deeply connected to the natural resources of the sea and the fertile volcanic land. It is based on the daily consumption of freshly caught fish (yellowfin tuna, mahi-mahi, parrotfish and wahoo), fresh coconut milk and cream made by hand every morning, native tubers such as taro, cassava and sweet potato ('kumara'), and slow cooking techniques in underground ovens made of incandescent volcanic stones.
The undisputed national dish and culinary pride of the Cook Islands. Cubes of the freshest raw yellowfin tuna marinated briefly in freshly squeezed lime juice so the acid seals the meat, mixed with thick fresh coconut cream, chopped cucumber, tomato, scallion and often fresh hot chili, served very cold inside a half coconut shell.
Tender young leaves of the taro plant simmered with fresh coconut cream, chopped onion and salt. It has a silky and melting texture similar to creamed spinach, with a characteristic herbal and sweet flavor that accompanies meats and fish.
Tender pieces of fresh reef octopus patiently cooked in a creamy, aromatic coconut milk sauce infused with mild curry powder, garlic, grated fresh ginger and poached onion, served with white rice or cooked taro slices.
The quintessential Sunday and festive feast: whole crumbly pork, marinated chicken, reef fish and root vegetables (taro, kumara and breadfruit) cooked slowly in the heat of the volcanic stones of the earth oven, accompanied by island salads.
Festive salad ubiquitous at weddings and family celebrations, composed of chopped boiled potatoes, diced sweet beetroot (which gives it a characteristic deep pink color), hard-boiled eggs, homemade mayonnaise and chopped vegetables.
Traditional sweet dessert and accompaniment made by mashing very ripe bananas or papaya cooked with arrowroot starch ('pia') or tapioca, baked until it acquires a firm gelatinous texture and generously coated when it comes out of the oven with cold fresh coconut cream.
The natural drink par excellence. The freshly harvested green coconut is opened with a machete to drink its crystalline and refreshing water, full of minerals, then tasting its gelatinous interior pulp with a coconut spoon.
Rarotonga's award-winning local microbrewery brews pure, preservative-free beers using filtered mountain water. The Matutu Mai Lager (light and refreshing blonde) and the Matutu Kiva (a dark ale with notes of toasted malt) stand out.
Traditional short-fermented drink made exclusively on Atiu Island from ripe local oranges, bananas, hops and sugar in wooden barrels, shared ceremonially among the men of the village.
Revitalizing drinks made by blending ripe fruit of the day (fresh passion fruit, mango, papaya and sweet pineapple) with coconut water and coconut cream, ubiquitous in beachfront cafes.
Crispy sweets made by cooking fresh grated coconut with caramelized brown cane sugar and sweet spices, cut into golden portions that melt in your mouth.
Dense, moist and deeply aromatic sponge cake made with abundant puree of ripe dwarf bananas harvested in the valleys of Rarotonga, cane sugar and farm butter.
The perfect everyday dessert: sweet papayas washed down with a squeeze of freshly squeezed lime juice, juicy mangoes, tart passion fruits and small sweet local bananas ('sugar bananas').
Rustic and nutritious dessert made with fine puree of cooked taro root mixed with reduced coconut cream, pure honey and baked in individual portions.
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View full guideThe natural drink par excellence. The freshly harvested green coconut is opened with a machete to drink its crystalline and refreshing water, full of minerals, then tasting its gelatinous interior pulp with a coconut spoon.
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