Eating on Nui means
fresh fish and
coconut in every form. Tuna and reef fish arrive grilled over husks, smoky and sweet, or raw in coconut cream with lime.
Pulaka, the giant swamp taro, gets baked or boiled into dense, earthy wedges, and
breadfruit turns up roasted with a charred crust and soft, floury middle.
Fekei, pulaka cooked in coconut cream, is rich and a little sweet, and worth asking for. For a drink, cracked green
coconut water is the staple, and
toddy (fermented palm sap) is sometimes offered, tangy and mildly sour.
There are no restaurant strips or street markets. You eat what your host family cooks, plus small shops stocked with rice, tinned fish and noodles when the ship has recently arrived, so carry a few snacks. Meals are often shared on mats on the floor, and feasts are communal …
read more 👉Eating on Nui means
fresh fish and
coconut in every form. Tuna and reef fish arrive grilled over husks, smoky and sweet, or raw in coconut cream with lime.
Pulaka, the giant swamp taro, gets baked or boiled into dense, earthy wedges, and
breadfruit turns up roasted with a charred crust and soft, floury middle.
Fekei, pulaka cooked in coconut cream, is rich and a little sweet, and worth asking for. For a drink, cracked green
coconut water is the staple, and
toddy (fermented palm sap) is sometimes offered, tangy and mildly sour.
There are no restaurant strips or street markets. You eat what your host family cooks, plus small shops stocked with rice, tinned fish and noodles when the ship has recently arrived, so carry a few snacks. Meals are often shared on mats on the floor, and feasts are communal affairs with plenty of singing.
Wait to be invited to start, take modest portions of the best fish, and praise the cook. Offer to pay your host for food, since supplies are limited. Sundays are quiet, with cooking often done in advance.