Cuisine in New Caledonia

Signature dishes

Bougna

Traditional dish of taro, yam, banana with chicken or fish wrapped in coconut milk and banana leaves, earth-oven cooked.

Region: Kanak regions
Main ingredients: Taro, Chicken or fish, Coconut milk, Banana leaves

Escargot de l'Île des Pins

Large endemic snails simmered in garlic butter as a luxury appetizer.

Region: Isle of Pines
Main ingredients: Island snails, Butter, Garlic, Herbs

Civet de Roussette

Fruit bat (flying fox) stewed in red wine. Rich game dish for special occasions.

Region: Northern main island
Main ingredients: Roussette, Red wine, Onion, Herbs

Poisson Cru

Raw fish salad marinated in lime and coconut milk. Popular across South Pacific.

Region: Coastal areas general
Main ingredients: White fish, Lime, Coconut milk, Vegetables

Taro Chips

Sliced and fried taro snack. Market stall staple.

Region: Nationwide
Main ingredients: Taro, Salt

Grilled Venison

Wild Rusa deer steak. Mountain camp favorite.

Region: Around Blue River
Main ingredients: Venison, Salt & pepper, Herbs

Coconut Bread

Sweet bread kneaded with coconut milk. Breakfast or light meal.

Region: Nouméa Bakeries
Main ingredients: Wheat flour, Coconut milk, Sugar

Creole Curry

Mild curry fusing French flavors with Tahitian spices.

Region: Urban restaurants
Main ingredients: Chicken, Curry powder, Coconut milk

Roasted Coconut Crab

Luxury seafood served grilled with garlic butter.

Region: Remote island resorts
Main ingredients: Coconut crab, Butter, Garlic

Poe

Pudding-style dessert of mashed taro steamed with banana and coconut milk.

Region: Polynesian community
Main ingredients: Taro, Banana, Coconut milk, Sugar