Gastronomy in New Caledonia: the culinary melting pot

Traditional Kanak cuisine is at the heart of New Caledonia’s gastronomic identity. Defined by traditional cooking methods and ingredients derived from farming, hunting and fishing, the most iconic dish of this tradition is undoubtedly Bougna. The recipe is prepared in two ways: one in a pot, the other in a traditional oven wrapped in banana leaves and stewed in a buried hot stone oven. Inside, there is fish or meat like chicken or flying fox -called roussette, a large bat- and tubers like yam, taro, and sometimes banana.

Local fish is often eaten after being grilled over coals and seasoned simply to reveal all its freshness.

Originally from French Polynesia, Poé is a melt-in-your-mouth dessert often served at family gatherings or traditional celebrations. It is available readily available in many grocery stores. Made with tropical fruits such as banana, papaya, and pumpkin, chosen for their texture and sweetness. They are then mixed with cassava flour and coconut milk, and the dessert is slowly cooked. The mixture is wrapped in banana leaves and slow- cooked, often in a traditional oven or over coals. This gentle cooking method allows the flavours to develop fully. Over the years, each region and family has adopted its own recipe or variation of poé to suit their tastes.

French cuisine has also found its place in Caledonian gastronomy. These include coq au vin and ratatouille, often jazzed up with local vegetables. Asian influences, particularly Vietnamese and Indonesian, can be seen in the many restaurants offering dishes such as Pho, an aromatic noodle soup that is loved for all its goodness. There’s also Bami, a stir-fried noodle, and Tempeh, a fermented soy product.

New Caledonia’s geographical position, surrounded by the Pacific Ocean, makes it an ideal location for fishing and eating seafood. The surrounding waters offer a variety and abundance of high-quality seafood products, naturally included in New Caledonian cuisine. The most popular method is to grill seafood. For a more delicate approach, fish or shellfish tartare is also very popular, often seasoned with fresh ingredients such as lime and coriander. Inspired by the French tradition, Caledonian bouillabaisse is a fish soup adapted with local produce.