Still hungry? Check out more recipes below!
A traditional Tuvaluan (Niutao) coconut fish: tender white fish seasoned with sea salt and lime, gently cooked in lush coconut cream with onion, spring onion, and chili, then perfumed in banana leaves. Creamy, bright, and aromatic with a coastal island character.
A traditional Kanak feast from New Caledonia: chicken and mixed root vegetables bathed in coconut milk, basil, and aromatics, wrapped in banana leaves and gently baked/steamed for deep, fragrant flavors.
Maboké de Poisson is a Central African banana-leaf steamed fish dish featuring tilapia infused with tomatoes, onion, garlic, ginger, hot pepper, and palm oil—brightened with lemon and fresh herbs for a fragrant, spicy main course.
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