A FOOD TRADITION

Rotuman Cuisine

Rotuman cuisine comes from Rotuma and from Rotuman communities elsewhere in Fiji, retaining a distinctive Polynesian food culture shaped by ocean travel and exchange with neighboring islands. Staples include root crops such as taro, sweet potato, and cassava, along with coconut, fish, shellfish, pork, and locally available greens. Food is commonly prepared by boiling, steaming, baking in an earth oven, grilling, or simmering ingredients with coconut cream. Recognizable examples include fekei, a pudding-like dish made from grated root crops and coconut cream; umukau, foods cooked in an earth oven; and various coconut-based fish and seafood preparations served at communal gatherings.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.