Niuean cuisine

species of fern in the family Aspleniaceae

species of flowering plant

Otai (pronounced [ʔoʊˈtaɪ]) is a refreshing Polynesian beverage, typically made with coconut meat, coconut milk, and coconut water. It is most often associated with Tongan cuisine, though similar versions are enjoyed in other Polynesian islands, including Samoa, Niue, Tokelau, Tuvalu, Uvea, and Futuna.

Polynesian dish

culinary traditions of Niue

Takihi is considered the national dish of Niue. This Niuean dish is traditionally made from thinly sliced taro and papaya, layered and dressed with coconut cream and baked in a type of underground oven called an Umu. Other variations of the dish can involve onion, pawpaw, tapioca, sweet potato (sometimes referred to as 'kūmara'), and shaved coconut. Its flavor is often described as "creamy, sweet, and savory". It is credited as being unique to Niue. It is popularly eaten with Niuean raw fish, or more generally with seafood.