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Cook Islands (Cook Islands Recipes)

World Cuisine Recipes

 
   The basis of most meals in Cook Islands are coconut, fish, cassava, taro and tropical fruits. Traditional foods may be cooked slowly in ground ovens. There are a wide range of Polynesian and International cuisine: continental, Indian, Chinese, Italian etc.
Cook Islands Fish Fingers (Pai Ika)
Ingredients:

2 cups cooked fish, cold
1 cup sweet potato or kumara, cold and mashed
1 egg
1 cup of left over vegetable, chopped finely
Salt and pepper
Breadcrumbs
Cooking Instructions:
Combine everything in a bowl and mash well with a fork. Take spoonfuls of the mixture and roll into finger shapes. Roll in breadcrumbs. Fry in a little oil until golden brown. Remove from pan and set aside to cool. Store in the fridge.
Curried Octopus in Coconut Sauce
Ingredients:

1 whole fresh octopus
Coconut cream
Onion
Curry powder
Salt and pepper
Cooking Instructions:
Clean octopus removing ink sac and head. Place whole octopus in a pot over medium heat, (the water from the octopus will provide liquid for cooking, wash hands after handling as some people get a rash from the octopus). Simmer until tender. Dispose of the cooking water and cut the tentacles into bite size pieces. In a saucepan heat the coconut cream with the seasonings and onions and add the octopus pieces to re-heat through. Serve warm.
Ika Mata
Ingredients:

Fresh fish
Onions
Tomatoes
Lemons
Coconut (cream)
Cooking Instructions:
Slice the fish into small cubes. Place in a bowl and marinade with juice from the lemons, (the juice must just cover the fish cubes). Once the lemon juice has soaked into the fish, the fish will turn to a white color. Add finely chopped onions and tomatoes. Mix well and pour over coconut cream. Do not let the mixture get too cold as the coconut cream can become hard.
Mayonnaise

Ingredients:

Potatoes
Mixed vegetables, boiled
Bbeetroot
Best Food Mayonnaise
Eggs, boiled
Salt, optional
Cooking Instructions:
Boil the potatoes (cooked but not soft). Once cooled to handling temperature, cut the potatoes into small cubes and place in a bowl. Add and mix in the vegetables - amount to your liking. Rinse the slices of beetroot to get rid of the colored juice and cut into small cubes. Add to the mixture of potatoes and vegetables. Mix in the mayonnaise making sure that the potato mixture is covered. For decoration: spoon the mixture onto a place or dish, smooth out the top of the mixture using a knife, using a grater, grate the eggs to cover the mixture.
Poke
Ingredients:

1 cup of starch
2 cups of pawpaw or -banana (mashed or pureed)
Sugar, optional
Coconut cream
Cooking Instructions:
Mix fruit and starch to a smooth consistency. Add 1/4 of a cup of coconut cream in fruit mixture and mix well. Pour the fruit mixture into a greased backing dish and bake for half an hour or until cooked in a moderate oven. Boil leftover coconut cream in a pot and remove from stove. Cool the baked pudding and then dip spoonfuls into the boiled thickened coconut cream before putting into a dish. Serve warm.
Poke Maniota
Ingredients:

1 cup finely grated maniota (arrowroot) - juice drained
1 cup coconut cream
Sugar
Cooking Instructions:
Mix maniota and coconut cream to a smooth consistency, adding sugar to taste. Pour the mixture into a greased baking dish and bake for about an hour or until cooked.
Raw Fish
Ingredients:

1 lb tuna fish (preferred because of no bones)
1 big onion
½ small cabbage
1 small cucumber
2 tomatoes
2 capsicum
Enough lemon juice to cover fish
2 hard-boiled eggs
Salt and pepper to taste
1-1½ cups coconut cream, or fresh cream
Cooking Instructions:
Wash fish well and cut into small pieces. Soak in lemon juice. Chill over night. Cut up onions, cabbage, cucumber, tomatoes, capsicum very finely. Strain some of the lemon juice from fish and mix all ingredients. Add coconut cream and season to taste. Lastly grate 1 or 2 hard boiled eggs on top of the fish.
Rukau
Ingredients:

Taro leaves
Onions
Coconut cream
Cooking Instructions:
Slice the leaves into thin strips. Place into a pot with a little bit of water at the bottom. Cook the rukau with continues stirring until all water has evaporated. Pour in the coconut cream and add finely chopped onions. Add in optional meat or corned beef.
 

World Cuisine Recipes

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