Foraging local produce as shared in the words of our Norf'k language

Foraging local produce as shared in the words of our Norf'k language - 

 The remoteness of Norfolk Island has fostered a spirit of resourcefulness and innovation in its culinary practices. We adapt to the seasonal availability of local produce, creatively using unripe fruits and planning ahead to ensure a steady supply of food throughout the year. This adaptability is a hallmark of our Norfolk Island culinary heritage, reflecting our deep connection to our environment and our way of life.

This innovative approach to cooking extends beyond simply using what's available, many of us have our own family techniques for preserving and enhancing the flavours of our local ingredients, ensuring that nothing goes to waste. 

Our culinary landscape is deeply intertwined with our Polynesian heritage. Traditional dishes, prepared with love in island homes, reflect the essence of Polynesian cooking & recipes, as handed down through generations.  Many words in our Norf’k language have a Tahitian origin, such as those words we use to describe the preparation of food: For example:
•Papahia (to pound or crush / to break into small pieces)
•Wihi (to wrap - the act of wrapping pilhi in banana leaves)

Most of us now cook in modern kitchens, but the legacy of traditional cooking methods remains with us. The early Norfolk Islanders relied on stone ovens, known as "hoem ovens," which were often located separately from the main home building. These ovens served as the heart of family life, where baked bread, roasted meats, and other essential dishes were prepared. 

Today, the "hoem oven" is less common, but its memory lives on in the stories and traditions passed down through generations. We continue to cherish the flavours and techniques as passed down through our families, adapting them to modern cooking appliances whilst preserving the essence of our culinary heritage.

Some of our local produce, such as different varieties of sweet potatoes, bananas, red and yellow guavas, china pears, avocados… are discussed in this 1957 recording in the Norf'k language as captured by linguist, Elwyn Flint. 

>>> Listen to the islanders describing some of the flavours, textures, preparation and recipes of our most favourite food on the island as a testament to the natural beauty of the island and the resourcefulness of its people.

Norfolk Island's culinary heritage is a treasure trove of flavours, techniques, and stories waiting to be discovered. As a visitor, you will have the opportunity to learn about many of the island's unique ingredients, traditional cooking methods, and the people who keep these traditions alive. 

We look forward to sharing with you a culinary adventure on your holiday to the island. Seek out local restaurants and cafes that serve some of our local dishes made in the traditional way. Talk to us about their favourite dishes and cooking techniques. Visit local markets and roadside stalls to sample the island's fresh produce.

Thanks so much for joining me this week!

Sponsored by Baunti Tours www.bauntitours.com

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Transcript

Foraging local produce as shared in the words of our Norf’k language -

Welcome to Episode 18 of the Untold Norfolk Island travel podcast series.

My name is Jodie Williams and as a Norfolk Islander & Churchill Fellow, I am your ‘on island’ podcast host.

>>> Audio: You have just heard the hymn ‘Guide me o’thou great redeemer’ as sung by a local choir in the St Barnabas Chapel.

The remoteness of Norfolk Island has fostered a spirit of resourcefulness and innovation in its culinary practices. We adapt to the seasonal availability of local produce, creatively using unripe fruits and planning ahead to ensure a steady supply of food throughout the year. This adaptability is a hallmark of our Norfolk Island culinary heritage, reflecting our deep connection to our environment and our way of life.

This innovative approach to cooking extends beyond simply using what's available, many of us have our own family techniques for preserving and enhancing the flavours of our local ingredients, ensuring that nothing goes to waste.

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Our culinary landscape is deeply intertwined with our Polynesian heritage. Traditional dishes, prepared with love in island homes, reflect the essence of Polynesian cooking & recipes, as handed down through generations.  Many words in our Norf’k language have a Tahitian origin, such as those words we use to describe the preparation of food: For example:
• Papahia (to pound or crush / to break into small pieces)
• Wihi (to wrap - the act of wrapping pilhi in banana leaves)

Most of us now cook in modern kitchens, but the legacy of traditional cooking methods remains with us. The early Norfolk Islanders relied on stone ovens, known as "hoem ovens," which were often located separately from the main home building. These ovens served as the heart of family life, where baked bread, roasted meats, and other essential dishes were prepared.

Today, the "hoem oven" is less common, but its memory lives on in the stories and traditions passed down through generations. We continue to cherish the flavours and techniques as passed down through our families, adapting them to modern cooking appliances whilst preserving the essence of our culinary heritage.

Some of our local produce, such as different varieties of sweet potatoes, bananas, red and yellow guavas, china pears, avocados,… are discussed in this 1957 recording in the Norf’k language as captured by linguist, Elwyn Flint. Listen to the islanders describing some of the flavours, textures, preparation and recipes of our most favourite food on the island as a testament to the natural beauty of the island and the resourcefulness of its people.

>> AUDIO Snippet 1: 1957 recording by Elwyn Flint

>>> This first snippet of the recording describes: what is currently grown, the different types of potatoes and bananas. The tatie variety ‘Jackson’ is described as the best because of its versatility with being able to boil, bake and make a good pilhi with it. The advice is shared that when the potatoes are dug, you leave the vines on the ground in the sun, letting them wither and become soft before you give them to cattle to eat because they are hungry. The banana recipe called ‘mudda’ is using green bananas. They have to be harvested as a really full bunch so that if you were to poke one of the green bananas they would crack or burst open. That’s the  best time to make ‘mudda’. You put some milk on the fire, let it come to the boil, then you peel the green bananas, drop them in cold water, then grate them on the yolor (our traditional grater). When you’ve finished that, you drop big spoonfuls of those green bananas into the hot milk and let it stay there until it’s cooked. It doesn’t take long and that is why it is so good! Further advice is to serve the mudda up with hoem nanwee - a fish that is caught on the island - which has been steamed in cream. It’s a delicious combination!

>>> AUDIO Snippet 2: 1957 recording by Elwyn Flint

>>> The second snippet in this recording shares a way to ripen bananas is to cut some wild tobacco leaves and put them into a box and stack the bananas in - they will ripen really fast. A short discussion on pears grown on the island - the china pears and also avocado pears. At first when people tried eating the avocados they thought they were tasteless, but then people began to love them - some described that they tasted like scrambled eggs, but perhaps that’s because you put pepper and salt onto them. Be careful climbing the trees as the limbs can be brittle especially when it has been raining. The pears take about 10 days to ripen. Melons grow well, and yams and taro. Sometimes they take the horse up to Palm Glen to collect palm leaves to make niau brooms which are real handy for sweeping out the house, yard, verandah.

AUDIO Snippet 3: 1957 recording by Elwyn Flint

>>> The third snippet, shares an incident with cattle up at Palm Glen and being frightened by them before they raced home on the horses. Then head down the valley to pick red guavas for tea. You cut them up and put sugar on them and eat them with some cream. You can also pick yellow guavas and make jam / jelly. Or you can peel them, cut them in half, scoop out the seeds and eat them with cream and sugar! Delicious!! They discuss the tala bird being a pest in the gardens and eating the homegrown potatoes and vegetables.
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Norfolk Island's culinary heritage is a treasure trove of flavours, techniques, and stories waiting to be discovered. As a visitor, you will have the opportunity to learn about many of the island's unique ingredients, traditional cooking methods, and the people who keep these traditions alive.

>>> Audio: have a listen now to a song dedicated to our visitors who have loved their island holiday called: ‘Farewell to Norfolk’ by Trevor Allen

We look forward to sharing with you a culinary adventure on your holiday to the island. Seek out local restaurants and cafes that serve some of our local dishes made in the traditional way. Talk to us about their favourite dishes and cooking techniques. Visit local markets and roadside stalls to sample the island's fresh produce. 

Thanks so much for joining me this week!