Prepare the food traditionally. There are many recipes around the Pacific that are ideal. Start a fire and, as the fire takes hold, load with coconut shells/husks and cut firewood. Allow the fire to get well established and add lava rocks or in the case Niue (no lava rocks on Niue) use old or dense coral and enhance with car parts or other iron free from any coatings or galvanising. Once the wood has all burned down to embers and hot coals, remove the rocks and car parts and layer the food on the hot coals starting with the Pork and Chicken and ending with the fish and crabs. Pile the hot rocks and car parts evenly on top to form a mound – try to make sure this is even and all surfaces are covered. Cover in banana leaves – enough to seal and then use wet newspaper to seal completely and mats, etc can be added for extra insulation. Depending on the contents (amount and type), the umu should be left to cook for 40mins to an hour and a half.
Uncover the umu and use the leaves from the top as plates for the food. Serve hot.
Chef Vic and Tony
Vic and Tony run the amazing Hio Café in Niue. They established the restaurant in 2017 and have been the talk of tourists ever since. Make sure if you are visiting to book for their incredible traditional Niue Kai thursday nights.
Peter Yealands Pinot Gris 2018
Brimming with pear drop, fig and nutty characters, leading to flavours of stone fruit and honey. The palate is full and perfectly balanced with a refreshing finish. This beautiful Pinot Gris won Gold at the Sydney International Wine Competition of 2019 and is vegan friendly!
You can’t miss it if you are driving around the island of Niue. The rustic little red container overlooking the Hio Beach in Tuapa Village. If you’re down that way walking and swimming at the Limu Pools, Matapa Chasm or Talava Arches drop in for a drink or a meal. You won’t find a friendlier place to stop anywhere in Pacific.