Chef Makoa
Kare Moa (Cook Islands Chicken Curry)
Cook Islands kare moa, chicken curry softened in coconut milk with turmeric, ginger, garlic, potato, and carrot, the kind of weeknight pot that feeds the family twice.
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Chef Makoa
Eke Takare (Cook Islands Curried Octopus)
Rarotonga's reef catch brought home to the pot: tender eke simmered with onion, garlic, turmeric, curry powder, and coconut cream until the sauce turns gold and rich.
Chef Makoa
Kari Ika (Cook Islands Coconut Fish Curry)
Firm white fish simmered gently in coconut milk, curry, chilli, onion, and tomato. The Cook Islands call this kari ika, British curry made local by the lagoon.
Chef Makoa
Matu Rori (Cook Islands Sea Cucumber with Garlic, Onion, and Butter)
A Cook Islands reef delicacy gathered at low tide, cleaned with patience, then cooked down with onion, garlic, and butter until the sea cucumber turns glossy, tender, and brave on the tongue.
Chef Makoa
Umu Ika (Cook Islands Earth-Oven Reef Fish)
A whole Cook Islands reef fish wrapped in banana leaf, kissed with coconut and lime, and cooked slow the umukai way until the flesh lifts clean from the bone.
Chef Makoa
Maroro Tunu (Cook Islands Grilled Flying Fish)
Night-caught Cook Islands maroro, the flying fish of the lagoon, grilled quick over fire until the skin crisps at the edges and the flesh stays sweet.
Chef Makoa
Moana-Roa Mahimahi (Cook Islands Reef Fish in Coconut Cream over Rukau)
Rarotonga fish laid over silky rukau, bathed in coconut cream, then finished bright with lime zest and crisp ginger. Cook Islands hand, contemporary kitchen, old ocean grammar.
Chef Makoa
Raro Tarati (Cook Islands Corned Beef Salad in Coconut Cream)
From a Cook Islands table in Rarotonga: crisp cucumber, tomato, onion, and pisupo corned beef folded under coconut cream, chilled cold, and spooned over rice for the potluck spread.
Chef Makoa
Pawpaw Salad Raro Style (Cook Islands Green Papaya Slaw)
Crisp green pawpaw cut fine, red onion sliced thin, mint bruised in the hand, and a peppery dressing made from the seeds. This is Cook Islands salad, Raro style, bright enough for any picnic table.
Chef Makoa
Tiopu Kuru (Cook Islands Breadfruit Stew)
Kuru, the Cook Islands breadfruit, simmered with pork or chicken until it gives up its starch to coconut cream, soft and savory like a Rarotonga family pot on a wet afternoon.
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