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Much of the taste of this traditional country food is determined by the food preservation methods used; brine, drying, and the maturing of meat and fish, called ræstkjøt and ræstur fiskur. [2] [3] Animal products dominate Faroese cuisine. Popular taste has developed, however, to become closer to the European norm, and consumption of ...
Pascuense cuisine, otherwise known as Easter Island cuisine or Rapa Nui cuisine, incorporates the influences of the indigenous Rapa Nui people and Latin America.Notable ingredients include seafood such as fish, octopus (heke), eel, sea snails (pipi) and crustaceans (), as well as sweet potato, taro, banana, pineapple, coconut, pumpkin, and poultry, pork and lamb meat.
Popular dishes on the island include traditional British Sunday roast, curry and rice, [1] black pudding, pumpkin stew, spicy fishcakes and Plo. [2] Fish is one of the staple foods, along with rice, and spices are added to make a wide variety of dishes similar to those found in the Caribbean.
The cuisines of Oceania include those found on Australia, New Zealand, and New Guinea, and also cuisines from many other islands or island groups throughout Oceania. Since the region of Oceania consists of islands, seafood is a prominent part of the diet, with vegetables such as potatoes , sweet potato , taro and yams being the main starch.
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Most island families grow food in their gardens, and food shortages are rare. [1] Papayas, pineapples, mangoes, plantains, and sweet potatoes are abundant through much of the year. [1] Coconut milk and cream are used to flavour many dishes. [1] Most food is cooked using hot stones or through boiling and steaming; little food is fried. [1]
The islands are home to many types of restaurants, with Korean, Japanese, Thai, American food, often serving a mix of styles. [18] [10] (see also Fusion cuisine) There is a meal called a fiesta plate that often combines several traditional island foods, such as "red rice, barbecued ribs and chicken, pancit, chicken kelaguen, and shrimp patties."
The Creole cuisine of Réunion is the food, culinary technique and typical dishes of the island of Réunion, France's dependency in the Indian Ocean. It is identified as Creole cuisine (in French, Créole) because it is a mixture of eating habits and colonial culinary customs with native ingredients.