Kukupa (pigeon) And Coconut Rice
Kukupa and Coconut Rice is a traditional dish from Niuean cuisine that combines the rich flavors of pigeon with the creamy sweetness of coconut rice. This dish is a true delicacy and is perfect for special occasions or gatherings.
Ingredients
- 1 whole kukupa (pigeon), cleaned and cut into pieces
- 2 cups coconut milk
- 2 cups jasmine rice
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 2 tablespoons coconut oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the coconut oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
- Add the kukupa pieces to the pot and brown on all sides.
- Pour in the coconut milk and bring to a simmer. Cover and cook for 45 minutes, or until the kukupa is tender.
- While the kukupa is cooking, rinse the jasmine rice until the water runs clear. Drain the rice thoroughly.
- Once the kukupa is tender, remove it from the pot and set aside. Add the rinsed rice to the coconut milk broth in the pot.
- Season with salt and pepper, then cover and cook for 15-20 minutes, or until the rice is tender and has absorbed the coconut milk.
- Serve the kukupa pieces on top of the coconut rice and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Cooking spoon Cutting board Knife
Tools
Stove
Serving suggestions
Serve the Kukupa and Coconut Rice with a side of fresh tropical fruit salad for a complete Niuean dining experience.
Tips & tricks
For a richer flavor, you can marinate the kukupa pieces in coconut milk, garlic, and ginger for a few hours before cooking.
Cost
$20