Ika Mata is a traditional Cook Islands dish that showcases the region’s abundance of fresh seafood. It is a raw fish salad, similar to ceviche, where diced raw fish, often tuna or trevally, is marinated in a mixture of coconut cream, lime juice, onions, tomatoes, and sometimes chili. The acid in the lime juice “cooks” the fish, resulting in a refreshing and flavorful dish.

Rukau is a dish made with taro leaves, coconut cream, and sometimes onions or other vegetables. The taro leaves are typically cooked in coconut cream until they become tender and infused with the rich flavor of coconut. This dish is often served as a side to complement main courses, showcasing the importance of taro and coconut in Cook Islands cuisine.

Kai Si Ming is a stir-fry dish that reflects the influence of Chinese cuisine on Cook Islands cooking. It typically includes a combination of stir-fried noodles, vegetables, and a choice of protein such as chicken or pork. The dish is seasoned with soy sauce and other flavorful ingredients, creating a tasty and satisfying meal that blends local and international flavors.

The Cook Islands are blessed with an abundance of tropical fruits, and a refreshing fruit salad is a popular and healthy dessert. A common twist is to drizzle the salad with a dressing made from mashed pawpaw (papaya), lime juice, and honey. This adds a sweet and tangy flavor to the assortment of tropical fruits, creating a delightful way to end a meal.