Food — New Caledonia

Caledonian gastronomy is a savoury métissage reflecting the multicultural identity of the territory: Kanak traditions (yam, taro, cassava, bougna), French heritage (bakery, gastronomy, wines), Asian influences (Vietnamese, Indonesian, Japanese cuisine very present in Nouméa), lagoon products (raw fish, mangrove crab, lobster, picot, dawa).

The emblematic dish is the bougna, a traditional Kanak dish cooked in banana leaves over hot stones. Yam, taro, plantain, venison or fish are wrapped in leaves with coconut milk, then cooked for 2-3 hours under burning stones. The result is tender, smoky, fragrant — one of the most authentic dishes of the South Pacific.

The raw fish Tahitian-style (raw fish cubes, coconut milk, lime, vegetables) is widespread, inherited from Polynesia. The mangrove crab (giant crab from the west coast mangroves) is a luxurious speciality. The Isle of Pines lobster is among the best in the Pacific. Picot and dawa are popular fish in snacks and markets.

The Vietnamese cuisine is very present in Nouméa, a legacy of the chân-dang (Vietnamese workers in nickel mines arriving from 1891): excellent pho, bo-bun, nems in popular restaurants downtown. The Indonesian cuisine (rendang, nasi goreng, sate) is carried by the Javanese community settled since 1896.

The Nouméa municipal market (Port Moselle, open every day except Monday) is the gastronomic must-see: tropical fruits, raw fish, mangrove crabs, tribal vegetables, tropical flowers. Early morning (6-8 am), the atmosphere is exceptional.

Local beer Number One (blue can) is the most consumed on the territory. French and Australian wines are available but at high prices (40-80% more than mainland France). The lychee juice (in season, November-December) is an unmissable local delight.