Breakfast Around The World: Oceania Edition

Breakfast Around The World: Oceania Edition
Oceania is sea food lover's paradise , Photo Credit: Shutterstock

In the last edition of the series, we see how people across Oceania like their breakfast

Simrran Gill
August 21 , 2019
11 Min Read

The thing about food is that it makes way to our hearts whether it is coming from any cuisine. Whether an elaborate English breakfast or a quick sandwich with juice one can always relish a quick meal, always. And when it comes to breakfast, some people prefer large spreads while others keep it light. Here’s how people across Oceania like their breakfast:

FIJI (Kokoda and Palusami)

 
 
 
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Kokoda is traditionally loved food by the locals and tourists alike. It is essentially raw fish marinated in lime juice or other citrus sauces along with coconut cream. Kokoda is served in a coconut shell or clam shell. It is prepared with freshly caught local fish and then tomatoes, chilies and onions are added to it.  The locals love their spicy kokoda and it is also called the national dish of Fiji.
Palusami is meat and coconut mixture stuffed in rourou or taro leaves. Palusami has a rich taste despite that fact that it does not have any chilies.

SAMOA (Sapasui and Kopai)

 
 
 
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Sapasui is Samoa’s take on the traditional Chinese chop suey that the citizens love. It is made with noodles, soy sauce, meat and vegetables. It also contains island greens, talo leaves, cabbage and other vegetables, depending upon their availability. It also includes mung beans and the aroma of minced meat does the magic.
Kopai are sweet dumplings from Samoa. They are cooked with coconut milk, caramel sauce or syrups and can vary in colour depending upon the ingredients used for its preparation.

SOLOMON ISLANDS (Ulu and Taro)

 
 
 
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Ulu is essentially a very common breadfruit and it can be served with any dish. The people here also enjoy coconut and rice that are used as a base for many dishes.
The root of taro is prepared and used in numerous ways. Poi is one such item that is made out of fermented taro roots. It can be served with chicken or fish. Other than that the residents are also fond of tapioca pudding.

TUVALU (Pulaka)

 
 
 
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The cuisine of Tuvalu is differentiated and not influenced by any foreign cuisines. The people here are fond of their local cuisines where fish is king. Other sea food is also extremely common and enjoyed greatly. Pulaka is similar to taro but with longer leaves and coarser roots. For desserts the people here prefer banana fritters dipped in coconut milk.

VANUATU (Lap Lap and Kava)

 
 
 
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Lap lap is traditionally baked pudding that is made with grated yam, banana, manioc, or taro and is mixed with coconut milk and salt and then baked under hot stones. It is consistent like pudding and is sometimes served with chicken or fish.
Kava is a traditional drink consumed by the locals that is known for its relaxing effects. If strong enough, kava is capable of inducing a two day long sleep cycle. It generally consumed before dinner.

We hope you enjoy the local cuisine while being anywhere in Oceania. 


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