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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.
Always accompanied by white rice, the most common dishes are Cari (a local version of the Indian curry), rougail and jugged meats (civets in French). Curry consists of a base of onion, garlic and spices such as turmeric (called safran péï on the island) and masalé (the local version of Garam Masala), in which fish, meat, eggs; and finally tomato are cooked.
In many families, gathering for Easter dinner means enjoying a feast featuring glazed ham or a rack of lamb, warm buttery dinner rolls, lots of desserts — and some really tasty Easter side ...
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.
All the local fruits, vegetables, fish and seafood can be found there. Among the most popular items from the market are uga, taro , yams, cassava and breadfruit. Even though these tropical plants can be found all over the region, there are a few differences between the central town Alofi and the villages.
In a food processor, combine the ground almonds, caster sugar, egg yolks, lemon juice and zest and pulse until a thick paste forms. Wrap in a sausage shape in cling wrap and refrigerate until firm. Pre-heat the oven to 180°c and line a baking sheet with baking paper.