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.

Kukupa (pigeon) And Coconut Rice

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

  1. In a large pot, heat the coconut oil over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
  3. Add the kukupa pieces to the pot and brown on all sides.
  4. Pour in the coconut milk and bring to a simmer. Cover and cook for 45 minutes, or until the kukupa is tender.
  5. While the kukupa is cooking, rinse the jasmine rice until the water runs clear. Drain the rice thoroughly.
  6. 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.
  7. 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.
  8. 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