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Explora los sabores auténticos de Vanuatu en una experiencia gastronómica inolvidable.
Vanuatu is a fascinating 'Y'-shaped volcanic archipelago located in the South Pacific, in the region of Melanesia. Made up of 83 islands, it is world-renowned for being home to Mount Yasur (one of the most accessible active volcanoes on the planet), the spectacular Champagne Beach, the hypnotic 'Blue Holes' freshwater springs in Espiritu Santo, colossal World War II wrecks such as the SS President Coolidge, and a vibrant ancestral culture ('Kastom') that keeps ancient traditions intact.
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Vanuatu's cuisine is organic, nutritious and deeply linked to traditional subsistence agriculture and reef fishing. It is based on native tubers (taro, yam, cassava and sweet potato 'kumala'), freshly grated coconut milk and cream, wild spinach leaves ('aibika'), fresh meat and fish patiently steamed over incandescent volcanic stones in earth ovens ('earth ovens').
The national dish par excellence of Vanuatu. It consists of a dense dough made by finely grating taro, yam, cassava or green plantain, spread on banana leaves, topped with wild island spinach leaves ('aibika'), fresh coconut cream and topped with pieces of pork, free-range chicken, fish or fruit bat, cooked slowly for hours under hot volcanic stones.
Very popular traditional specialty originating from the island of Efate. It is a soft dough of seasoned grated cassava that wraps inside a juicy filling of minced pork marinated with onion, garlic and coconut milk, wrapped in packets of banana leaves and steamed in an earthen oven until tender and aromatic.
Highly coveted deep-sea fish (*Etelis carbunculus*), famous because its white, firm and juicy meat has a texture and flavor that is surprisingly reminiscent of chicken breast. It is served baked or grilled, bathed in a rich sauce of fresh coconut cream, garlic and local herbs.
Delicious traditional snacks made by wrapping small rolls of grated taro, cassava or banana dough inside tender island spinach leaves ('aibika'), simmered in a pot with plenty of creamy coconut milk until the leaves are tender and the dough is cooked.
The largest terrestrial arthropod in the world, famous for feeding exclusively on mature coconuts that it opens with its powerful pincers. Its meat, extraordinarily sweet and with a marked natural coconut flavor, is traditionally cooked in its juice with coconut milk, garlic and ginger (its consumption is strictly regulated by season for its conservation).
Beef from the island of Espiritu Santo is considered among the best and most tender in the world. The cattle are raised in complete freedom on natural pastures under the coconut trees, feeding on fresh grass and coconut meat, which produces juicy-tasting marbled fillets grilled over wood.
The traditional sacred drink made by crushing or grinding the fresh roots of the kava plant and straining them with cold water. It is served in coconut half shells ('shells') in Nakamals, producing a deep muscle and mental relaxing effect.
Vanuatu's national blonde beer, brewed locally in Port Vila. It is a light, soft, golden and very refreshing 'lager', designed to accompany meals in front of the beach after a hot day.
Everyday natural drink par excellence. The green coconuts are instantly opened with a blow of a machete to drink their crystalline, sweet water, later consuming the gelatinous pulp inside.
Natural juices prepared with freshly picked local ripe fruits: juicy mangoes, tart passion fruits, sweet papayas and the famous giant Tanna grapefruits ('pamplemousse'), famous for their pink flesh and extraordinary sweetness.
Sweet version of the national dish made by grating very ripe bananas or sweet pumpkin mixed with concentrated coconut milk and wild honey, baked under hot stones until lightly caramelized.
Native nuts collected from jungle trees (*Canarium harveyi*). They have a creamy flavor between walnut and almond, and are consumed toasted with salt or caramelized with cane sugar as a traditional sweet.
The everyday dessert par excellence: slices of volcanic pineapple with intense sweetness, sweet dwarf bananas freshly cut from the bunch and ripe papaya washed down with lime juice and pure forest honey.
Dense and smooth dessert made by slowly cooking grated cassava with thick coconut cream, cane sugar and pure Vanuatu vanilla (one of the most aromatic in the Pacific).
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View full guideThe traditional sacred drink made by crushing or grinding the fresh roots of the kava plant and straining them with cold water. It is served in coconut half shells ('shells') in Nakamals, producing a deep muscle and mental relaxing effect.
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Been to Vanuatu or still want to go? Pick one and we'll take you straight to it.
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