Pascuense cuisine

Pascuense umu, meat and vegetables roasted in an earth oven

Pascuense cuisine or cuisine of Rapa Nui incorporates seafood such as fish, octopus (heke), eel, sea snails (pipi) and crustaceans (lobster), as well as sweet potato, taro, banana, pineapple, coconut, pumpkin, and poultry, pork and lamb meat.^[1]

Traditional foods include umu, meat, fish, vegetables and fruit wrapped in banana leaves and roasted in umu pae – an earth oven. Po'e, pudding made of mashed bananas, pumpkin and flour is baked in the umu pae as well.^[1] Other favorite dishes are tunu ahi, fish grilled on hot stones, or ceviche. Pascuense cuisine also includes meat dishes, such as pork or mutton ribs.^[2]

References

1 2 "Gastronomía mapuche, aymara y rapanui" (in Spanish). El sitio del patrimonio cultural chileno. August 2004. p. 4.
↑ "Easter Island, Gastronomy". CHILE TRAVEL & TOURS.

Cuisine of Oceania

Sovereign states	Australia Federated States of Micronesia Fiji Kiribati Marshall Islands Nauru New Zealand Palau Papua New Guinea Samoa Solomon Islands Tonga Tuvalu Vanuatu

Associated states of New Zealand	Cook Islands Niue

Dependencies and other territories	American Samoa Christmas Island Cocos (Keeling) Islands Easter Island French Polynesia Guam Hawaii New Caledonia Norfolk Island Northern Mariana Islands Pitcairn Islands Tokelau Wallis and Futuna

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