Kukupa (pigeon) Curry

Kukupa curry is a traditional dish from Niuean cuisine, featuring tender pigeon meat in a flavorful curry sauce. This dish is a favorite among the locals and is often served during special occasions and gatherings.

Kukupa (pigeon) Curry

Ingredients

  • 1 whole kukupa (pigeon), cleaned and cut into pieces
  • 2 tablespoons curry powder
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 tomatoes, chopped
  • 1 cup coconut milk
  • 2 tablespoons cooking oil
  • Salt and pepper to taste

Instructions

  1. Heat the cooking oil in a large pot over medium heat.
  2. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
  3. Add the kukupa pieces to the pot and brown them on all sides.
  4. Sprinkle the curry powder over the kukupa and stir to coat the meat evenly.
  5. Add the chopped tomatoes and coconut milk to the pot. Season with salt and pepper.
  6. Reduce the heat to low, cover the pot, and let the kukupa simmer in the curry sauce for 45-50 minutes, or until the meat is tender.
  7. Once the kukupa is cooked through and the sauce has thickened, remove the pot from the heat.
  8. Serve the kukupa curry hot with steamed rice or root vegetables.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
20g

Supplies

Large pot Cooking spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Kukupa curry is best served with a side of steamed taro or cassava for an authentic Niuean meal.

Tips & tricks

For a spicier kick, add chopped chili peppers to the curry sauce.

Cost

$15