Island
VANUATU — eighty-odd islands and more than a hundred languages for roughly three hundred thousand people, which is the densest language diversity per head anywhere. LAPLAP is the national dish: root vegetable or banana grated to a paste, laid on leaves with coconut cream and meat or fish, and baked in the earth oven under hot stones. Also TULUK, nalot, coconut crab, and KAVA — Vanuatu kava is strong, is drunk nightly in the nakamal, and is a serious export. ⚠ AND BISLAMA, the national creole, is a language of its own. SOLOMON ISLANDS — taro, sweet potato, cassava, sago, ngali nut, fish; POI and motu earth-oven cooking; and a documented history of "blackbirding", the coerced recruitment of Solomon Islanders to Queensland cane fields, which is why there is an Australian South Sea Islander population. NEW CALEDONIA — French, and the indigenous KANAK people, whose BOUGNA is the earth-oven dish of yam, taro, sweet potato and meat in coconut milk wrapped in banana leaf; the YAM carries deep ceremonial and calendrical significance and the yam harvest orders the year. ⚠ NICKEL MINING, French settlement and an unresolved independence question are the political frame, and the Kanak land claim is a claim about the ground food grows in.
Languages: Bislama, English, French, Nengone, Paicî
⚠ "Blackbirding" — the coerced recruitment of Solomon Islanders to Queensland cane fields — is why there is an Australian South Sea Islander population.
New Caledonia is French; nickel mining and an unresolved independence question frame the Kanak land claim, which is a claim about the ground food grows in.
No recipes are filed under this cuisine yet.