WHERE AND WHAT TO EAT IN EASTER ISLAND
Easter Island's food is characterized by the presence of marine products. Exotic fish and seafood prepared with Polynesian flavors and accompanied by natives fruits and vegetables, provide distinctive and unique flavors to every dish.
Among the more traditional preparations is ceviche, with different types of fish other than tuna fish. Toremo mata huia, kanakana and pisci to name a few.
Also known are preparations with fried banana and coconut milk, one of the typical spices and dressings of this style of food. Most dishes are accompanied by po'e, a kind of cake prepared with tapioca flour, banana or cassava, very traditional of Easter Island.
The UmuTa'o Rapa Nui or Rapa Nui curanto is another one of the typical local dishes. It is prepared with plenty of fish and seafood, using banana leaves to separate the ingredients and cooked with the heat of hot volcanic stones. It is enjoyed accompanied by sweet potatoes.
Pork such as ribs is also another traditional preparation of Rapa Nui, as well as lamb.
On Easter Island there are 15 varieties of banana, so the food using flour or fruit, is used in all the dishes in the kitchens of Rapa Nui.