Welcome to the summary page for FabulousFusionFood's Niuean recipes, part of Oceania. This page provides links to all the Tuvaluan recipes presented on this site, with 5 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Niuean recipes added to this site.

Due to Niue's location and the fact that the Niue produce a significant array of fruits and vegetables, natural local produce, especially coconut, features in many of the dishes of the islands, as does fresh seafood. Takihi, the national dish, is made from coconut cream and thinly sliced taro and papaya layered on top of each other until it forms a cake like structure. Traditionally and popularly it is wrapped in taro leaves and is cooked in an Umu (earth oven), but nowadays people cook their takihi in their ovens at home.

These recipes, for the major part, originate in Niue. Otherwise they are fusion recipes with major Niuean influences.

Niue Niuē in Niuean), is a self-governing island country in free association with New Zealand. It is situated in the South Pacific Ocean and is part of Polynesia, and predominantly inhabited by Polynesians. One of the world's largest coral islands, Niue is commonly referred to as 'The Rock', which comes from the traditional name 'Rock of Polynesia'. Niue's position is inside a triangle drawn between Tonga, Samoa, and the Cook Islands. It is 2,400 kilometres (1,500 mi) northeast of New Zealand, and 604 kilometres (375 mi) northeast of Tonga. Niue's land area is about 261.46 square kilometres (100.95 sq mi) and its population was 1,689 at the Census in 2022.

The terrain of the island has two noticeable levels. The higher level is made up of a limestone cliff running along the coast, with a plateau in the centre of the island reaching approximately 60 metres (200 ft) above sea level. The lower level is a coastal terrace approximately 0.5 km (0.3 miles) wide and about 25–27 metres (80–90 feet) high, which slopes down and meets the sea in small cliffs. A coral reef surrounds the island; the only major break in the reef is in the central western coast, close to the capital, Alofi.

Niue is subdivided into 14 villages (municipalities). Each village has a council that elects its chairperson; they are also electoral districts, and send an assemblyperson to the Niue Assembly (parliament).

Since Niue is part of the Realm of New Zealand, most diplomatic relations on behalf of Niue are conducted by New Zealand. Niueans are citizens of New Zealand, and Charles III is Niue's head of state in his capacity as King of New Zealand. Between 90% and 95% of Niuean people live in New Zealand, along with about 70% of the speakers of the Niuean language. Niue is a bilingual country: 30% of the population speak both Niuean and English; 11% speak only English; and 46% speak only Niuean.

Niue is a parliamentary democracy; legislative elections are held every three years. Niue is not a member of the United Nations (UN); however, UN organisations accept its status as a freely associated state, equivalent to an independent state for the purposes of international law. As such, Niue is a member of some UN specialised agencies (such as UNESCO and the WHO), and is invited, along with the other non-UN member state, the Cook Islands, to attend United Nations conferences open to 'all states'. Niue has been a member of the Pacific Community since 1980.

Etymology: The name 'Niue' is believed to derive from the Niuean phrase meaning 'behold the coconut palm', combining 'niu' (coconut) and 'ē' (a vocative particle). This reflects the island's cultural and natural heritage.

Niuean Cuisine:

Niue is an island in the Southern Pacific, mostly inhabited by Polynesians. The plantations are mostly filled with manioc, taro and breadfruit, but banana trees can be found. The wide range of exotic plants in Niue includes taros, pawpaw, coconuts, bananas, yams, cassavas and breadfruits: All are intensively used in the local cuisine.

The most significant ingredient when discussing the Niue's recipes are the fish and the vegetables. The staple ingredient is fish. Fish is consumed roasted, grilled, raw, and in soups or stews. There is a wide spectrum of edible and enjoyable fish species: tuna (ahi), dolphinfish (mahi mahi), parrot fish (pakati), barracuda (ono), coconut crabs and crayfish. In less populated areas, people prefer to eat vegetable meals, like taro roots or manioc.

Seafood provides protein. Bananas and breadfruit are supplemental crops. Coconut is used for its juice, to make other beverages (such as toddy) and to improve the taste of some dishes. Pork is eaten mostly at fateles (or parties with dancing to celebrate special events).

Classic dishes include: Nane Pia – A translucent porridge made from arrowroot and coconut, and has a thick slimy texture. The taste can be described as somewhat bland with a hint of coconut, 'Ota 'ika – A raw fish dish marinated in citrus juice and served in coconut milk; 'otai – A drink made from the meat and milk of a coconut. Unlike the well-known Tongan version, the Niuean version uses the cooked root of the ti plant instead of fruit, Pitako Pia – A traditional bread made from arrowroot and coconut milk; Takihi – A pudding made from layered pieces with taro and papaya and coconut cream and Vaihalo – A porridge made from arrowroot and coconu