Techniques
Polynesian Earth Oven Cooking
THERMAL
Traditional Polynesian cooking technique using a pit oven lined with banana leaves and heated by hot rocks.
Tidal Cooking (Vai Lolo)
THERMAL
Cave-Poi Taro Ferment
FERMENTATION
Palu Sami (Samoa)
PRESERVATION
Cooking and preserving with earth ovens (Pacific Islander)
PRESERVATION
Niue Takihi (Seaweed Parching)
THERMAL
Regenerative agriculture and permaculture
THERMAL
Banana Leaf Packets (Rukau, Palusami)
PRESERVATION
Seaweed Fermentation (Kiribati)
FERMENTATION
Kakamora Pit Roasting (Solomon Islands)
THERMAL
Coconut Ash Seasoning (Solomon Islands)
PRESERVATION
Kava Sun Brewing (Tonga)
FERMENTATION
Tuna Blood Pudding (Solomon Islands)
THERMAL
Kōkō
FERMENTATION
Pacific Islander raw fish preparation techniques
MECHANICAL
Pit Fermented Breadfruit (Ma)
FERMENTATION
Fai Kai Smoke Infusion (Tonga)
PRESERVATION
Kakau Lolo (Coconut Cream Fermentation)
FERMENTATION
Kiribati Sun-Salt (Kiribati)
PRESERVATION
Waning Gelatin Extraction (Vanuatu)
CONCENTRATION
Coconut Shell Smoking (Fai’ai I’a)
PRESERVATION
Maroro Air-Drying (Kiribati)
PRESERVATION
Maroro (Flying Fish Smoking) (Kiribati)
FERMENTATION
Kalua
THERMAL
A traditional Hawaiian cooking method using geothermal heat conduction through basalt stones to slowly roast meat in an earth oven (imu), creating complex Maillard reactions and smoke infusion.