Oceanian cuisine

Oceanian Cuisine refers to the food and culinary traditions of the countries and cultures located in Oceania. This region includes Australia, New Zealand, Papua New Guinea, and the numerous islands of the Pacific Ocean.

Overview

Oceanian cuisine is diverse and varies by region. The cuisine of the Pacific Islands, for example, is based on traditional staples such as taro, yam, and coconut, while Australian and New Zealand cuisine has been influenced by British culinary traditions, as well as by the indigenous Aboriginal and Māori cultures.

Australia

Australian cuisine is a blend of British traditions and indigenous ingredients. Traditional dishes include meat pie, damper, and Vegemite, a yeast extract spread. Australia is also known for its seafood, particularly barramundi and prawns.

New Zealand

New Zealand cuisine is similar to Australian cuisine but also includes unique dishes such as hangi, a traditional Māori method of cooking food using heated rocks buried in a pit oven.

Pacific Islands

The cuisine of the Pacific Islands is based on staple foods such as taro, yam, and coconut. Seafood is also a major part of the diet. Traditional dishes include poke, luau, and kalua pig.

Papua New Guinea

Papua New Guinean cuisine is based on traditional staples such as taro, yam, and sago. The country is also known for its mumu, a traditional method of cooking food in an earth oven.

See also

• Australian cuisine
• New Zealand cuisine
• Pacific Islander cuisine
• Papua New Guinean cuisine