Culinary traditions of Tokelau
Tokelauan cuisine ("") is the culinary traditions and practices of the island nation of Tokelau.
Ingredients.
The original food crops of the Tokelauans were coconut ('), pandanus ('), noni ('), dyer's fig (') and arrowroot (') Of these, coconut and pandanus fruit were considered the major food crops while noni, dyer's fig and arrowroot were considered famine food, eaten only during times of scarcity. Coconut in particular was a very important component of the diet, making up the majority of the Tokelauans energy intake. The coconut drupe was prepared and consumed in various forms, the meat, milk and oil are all used extensively in many meal preparations. Sap from the cut flower spathe was also collected and is consumed as a beverage or boiled down into a red syrup (') that was used as a sweetener for various dishes.
References.
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