A FOOD TRADITION
Torres Strait Islander cuisine
Torres Strait Islander cuisine reflects the island communities between Cape York and Papua New Guinea, combining maritime foodways with cultivated and gathered ingredients. Fish, dugong in culturally governed contexts, turtle, shellfish, crab, coconut, banana, taro, yam, and cassava appear in different island traditions, with local variation and changing access to foods. Characteristic techniques include earth-oven cooking, grilling, smoking, steaming, and simmering with coconut. Examples include kup-murri earth-oven dishes, grilled or steamed reef fish, and crab or shellfish cooked with coconut and island aromatics. The tradition shares elements with neighboring Melanesian and Aboriginal food cultures.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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