The richness and diversity of New Caledonian cuisine stems from the mix of peoples preparing it. However there is no specific New Caledonian gastronomy. New Caledonian products and they ways in which they are prepared are many and varied, ranging from the customary "bougna" to the Tahitian " tamara’a ", the Indonesian " bami " and the Japanese " sashimi ".
Venison, fruit bat, "notou", escargot (snails), crab, crayfish, fish, manioc, coconut milk and tropical fruit are some of the ingredients found in New Caledonian cuisine.
From the Melanesian method of braising food, steaming it for Asians, accompanied by a sauce for European dishes or raw in the Tahitian manner, all tastes are catered for.
Regional Produce
Venison is a favourite dish on the Mainland. There are many ways of preparing this meat; in a stew, on skewers, in salads or as a ragoût.
New Caledonian beef is very good quality meat. It is worth noting that because of New Caledonia's isolation, and due to its very strict biosecurity laws, our territory is free of all sorts of diseases such as foot and mouth disease, bovinal plague and mad cow…
"Notous" are large birds ressembling wild pigeons. They are a protected species and hunting them is only authorised in the weekends in the month of April. Consequently it is quite rare to be able to sample them.
The "roussette" is the New Caledonian version of the bat. Its wingspan can exceed one metre. It is hunted in the mountain areas and prepared as a ragoût, this constituting a dish which both Europeans and tribal peoples are very fond of.
The Isle of Pines snail, also known as the "Bulime" is an endemic land snail which is a delicacy. They are traditionally collected and cooked (in soups, bougna and « à la bourguignonne »).
Mangrove or coconut crabs are crustaceans which can be found on many New Caledonian menus. The former are usually stuffed or served with a vinaigrette and the latter, quite simply with a mayonnaise.
"Le ver de bancoule" or bancoule worm is a white worm 6 to 7 cm long and 1.5 cm in diameter. It is a speciality of the commune of Farino (West Coast) which organises an annual market in its honour on the first Sunday in September. Raw or grilled, courageous fans seem to relish this somewhat original delicacy.
Yams : This is a staple food for the Melanesians. It is respected as a human being and symbolises Man. Yams are given as gifts and exchanged in customary ceremonies. This is the Kanaks' main food. It is served boiled, fried or cooked in hot stone ovens. It is very nourishing and packed with vitamins.
Taros : These come in two varieties. The giant taro (Alocasia macrorrhiza) which can be eaten after being cooked for a very long time in a hot stone oven, and the water taro (Colocasia esculenta) whose roots and leaves contain mineral salts whose health properties are excellent.
Sweet potatoes and curry form the basis of many local cuisine dishes. Being yellow in colour and slightly sweet, they are delicious and add colour to a dish.
Coconuts : These are widely used in New Caledonian cuisine as they form the basis of Melanesian and Tahitian cuisine. The coconut milk is used to make savoury dishes such as the bougna, the "poés", curry , raw fish salads… and the grated coconut is used in "pâtisserie" for making sweets, cakes...
Bananas : For Melanesians the banana tree symbolises the woman as it produces fruit just as the woman gives birth. Eaten raw or cooked, bananas are always a favourite food.
Coffee was introduced to the island in 1874 by Governor Feillet who brought over some settlers to cultivate the crop. Today, New Caledonia is steering towards the production of « specialities » such as the arabica known as « Leroy », le Kouilou on the West coast and the Robusta on the East coast.
Seafood
Because New Caledonia is surrounded by the largest lagoon in the world, seafood is very varied. There is something for everyone, from fish and shellfish to crabs and crayfish.
Crayfish is a highly sought after delicacy. Served in a mayonnaise, as sashimi, grilled or in a salad, crayfish can be sampled in many different ways.
There is a great variety of fish in New Caledonian waters. Raw or cooked, the consumer has the choice between fish such as "dawas", "rougets", "picots", parrotfish…
The prawn produced in New Caledonia is a « top of the range » prawn of the Stylirostris type or the « blue prawn », with its flavoursome taste quality.
The freshwater crayfish is starting to make its appearance on New Caledonian tables. It is produced in the Boulouparis region.
Farm produce
On the savoury side, venison sausage, terrines, pâtés, "achards de trocas", bamboo, lemons and vegetables will delight lovers of fine food.
On the sweet side, papaya jams, guava or liana apple jellies, "corossol" cordial and fruit pâtes ensure that farm produce is a sheer pleasure to the taste.
The "bougna"
This is the traditional Melanesian dish. The ingredients are wrapped in banana leaves and then steamed in a stone oven. It requires very elaborate preparation.
The ingredients :
This is a sort ragoût of chicken, fish or fruit bat accompanied by taro, sweet potatoes, "poingo" bananas, tomatoes and yams.
The preparation :
A young banana leaf must be chosen whose central nervure is fairly unscathed. By holding it over a live flame and turning it over several times, the leaf will soften as it browns. The cut up ingredients are then placed in it and sprinkled with coconut milk. The banana leaf will then be closed up again carefully and tied up with pieces of liana.
The Kanak oven :
- Prepare a fire with kindling and coconut husks.
- Place the dry branches on the fire to make a platform.
- Balance the stones on top.
- Stir the fire and wait.
- When the stones are hot, remove them and put the bougna on to cook.
- Cover up with the stones then with freshly cut fronds.
- Cover up with earth and leave to cook for approximately two hours.
- Take out the bougnas by removing the earth and stones.
The « Bienvenue à la ferme » association, cultural events and the market
The « Bienvenue à la ferme » (Welcome to the farm) association was launched at the beginning of 2000. It was set up by some farmers and cattle rearers who wanted to join forces to promote farm products and the idea of welcoming tourists to New Caledonia in a rural setting.
It enables visitors to experience another side of New Caledonia. The products and activities are very varied but most of the farms are involved in gastronomy. Farmer/hosts provide traditional meals using regional recipes and produce : from venison sausage, jellies to guava and "jamelons", jams, to "foie gras", "achards", cordials, cheeses and coffee.
Various agricultural fairs are organised each year such as the famous Bourail fair, the venison and prawn festival in Boulouparis, the beef festival in Païta … where visitors can admire the animals, see a rodeo and of course sample and buy local produce.
In Nouméa, the market is held daily at the Baie de la Moselle in a colourful folk atmosphere. Freshly caught fish and crustaceans line the stalls. Peppers, bouquets of flowers and fresh vegetables sit alongside tropical fruits : succulent papaya with its yellow or red flesh, "sabots" mangoes, "corossols", liana apples, green coconuts which can be sampled on the spot, custard apples… all taking place within a pleasant hubbub.