Niue (Oceania) 7 March 2021

Niue is located in the continent of Oceania. It has the Pacific Ocean to the north the Cook Islands to the far northeast, the Pacific Ocean to the south, Tonga and Samoa to the far northwest.

The capital is Alofi.

The official languages are English and Niuean.

The climate is rainy specifically during the months of December to March. The cooler season is from April to October. The staples are fish, creamy coconut milk, papaya, starchy vegetables (yams, cassava), vanilla products and honey (,products%20and%20honey%20are%20legendary).

POVI MASIMA AND BREADFRUIT ( (I tried to find a recipe for this specifically and did not have any luck. So, I made a variation of it).

  • 1 medium Sweet Onion, cut into large wedges (optional)
  • 3 large carrots, cut into thirds (optional)
  • 2 stalks of celery, cut into thirds (optional)
  • ½ lb baby potatoes, halved (optional)
  • 2-3 lb Corned beef brisket (make sure to rinse it)
  • Kosher salt
  • Freshly ground black pepper
  • 1 packed pickling spice (or any mixture of herbs of your choice)
  • 3 sprigs thyme
  • 2 bay leave
  • ½ Green cabbage, cut into large wedges
  • 2 Breadfruit (if available)
  1. Add onion, carrots, celery and potatoes to bowl of your crock pot. Place corned beef on top and season generously with salt, pepper and pickling spices (or a good mix of herbs of your choice). Scatter thyme and bay leaves over meat and fill slow cooker bowl with water (or a mixture of a good stout beer and water) until it is almost completely covering the meat.
  2. Cook on high for 4 to 4-1/2 hours, of low for 9 to 10 hours, until the meat is tender. Add cabbage and breadfruit to crock pot and cook on high for 45 minutes to 1 hour more until the cabbage and breadfruit is tender and cooked through. Remove meat and vegetables from the slow cooker, slice and serve.
Here is my version of Povi Masima. I unfortunately did not find breadfruit, so was not able to use it, but used boiled cassava instead. Still overall, this was a really amazing dish!!



  • 2 eggs
  • 1 C sugar
  • ½ C vegetable oil
  • ½ TBSP coconut extract
  • 1-1/2 C all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ C buttermilk
  • 1 C sweetened, shredded coconut


  • ½ C sugar
  • ¼ C water
  • 1 TBSP unsalted butter
  • 1 tsp coconut flakes
  1. Preheat the oven to 325 F. Grease a 9×5 inch loaf pan or line with parchment paper.
  2. In a large bowl, lightly beat the eggs. Add the sugar, oil and coconut extract and whisk to combine.
  3. In another bowl, whisk together the flour, baking soda, baking powder and salt.
  4. Add the dry mixture and the buttermilk to the egg mixture. Stir together until it is almost combined, then add the coconut and stir just until combined. Don’t overmix.
  5. Pour the batter into the prepared pan and transfer to the oven.
  6. Bake until a toothpick inserted in the center comes out clean, about 1 hour to 1 hour 15 minutes. If the bread starts to brown too much, lightly cover it with foil.
  7. When the bread is almost finished baking, combine the sugar, water, and butter in a small saucepan and set it over medium heat. Bring to a boil and let it boil for 5 minutes. Remove it from the heat and stir in the coconut flakes.
  8. Remove the bread from the oven, and, leaving the bread in the pan, poke holes in the bread with a long skewer. Pour the syrup over the hot bread.
  9. Allow the bread to sit at room temperature for at least 4 hours before serving.
My coconut Bread! It tasted sooooo good!

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