The home cooks in the Te Mato Manava Turoto/Cook Islands Tourism’s “Takurua – Taste of the Season”, Tiopu Kuru (breadfruit stew) competition at the Punanga Nui Market on Saturday did not disappoint.

Takurua is being held to celebrate the Cook Islands’ 60th anniversary of self-governance this year with the focus on the humble kuru, the under-utilised but highly nutritive crop that has been a part of Cook Islands tradition for generations.

Tourism’s director of sales and marketing Noeline Mateariki said the event ran fabulously when they started at 9am.

“It was great that people came and supported their contestant but also for our visitors who were keen to try our kuru,” said Mateariki.

Mauke's Takai Tua, the winner of the Te Mato Manava Turoto/Cook Islands Tourism’s “Takurua – Taste of the Season” tiopu kuru competition, and Tourism CEO Karla Eggelton. MELINA ETCHES/25022304

Kimiora Ariki, Reshmi Devi, Mary Goodwin, Tevaerangi Tatuava, Tila Ravuasimi, Henry Taripo, and Takai Tua competed in Takurua and presented tasty kuru meals using different flavours showcasing their culinary skills.

Tevaerangi Tatuava cooked her meal the traditional way with corned beef, however, she is not actually a fan of the breadfruit stew.

“I’m not a tiopu kuru fan but my family are, and I do love cooking it,” said Tatuava.

“When we have family here from overseas I provide the kuru since we have a tree and they buy the corned beef to go in it.”
Her favourite kuru dish is kuru chips.

Mere Goodwin is a fabulous home cook and in charge of many catering feasts where she stays behind the scenes.

Not used to being at the centre of attention in public, Goodwin said the day before the competition she was not feeling “brave” enough to be in front of an audience and very nearly “threw in the towel”.

 Because of the encouragement from her family she persevered.

“I went to church last night (Friday), I took time to pray and he (God) gave me the courage to get up and prepare my meal.

“I felt proud of myself for taking up this step, it’s the first time for me stepping out in public like this with my cooking. I can cook, but I’m more comfortable at the back in the kitchen, not like this out in front of a huge crowd,” she said.

Goodwin said growing up with her grandparents she ate tiopu kuru.

Her other favourite method of cooking kuru is kuru pāpā – by cooking the kuru on an open fire until the skin is black and charred, pounding it to soften it.

“I’ve got another secret way of cooking kuru, but I’m not going to let my recipe out,” said Goodwin.

Tila Ravuasimi created a delicious tasty puree tiopu kuru dish that was quite amazing in Te Mato Manava Turoto/Cook Islands Tourism’s “Takurua – Taste of the Season”. MELINA ETCHES/25022306

Tila Ravuasimi has lived in Rarotonga for over 20 years. She created a delicious tasty puree kuru dish that was quite amazing.

“I wanted to showcase my passion for cooking and to continue the legacy of my late husband,” said an emotional Ravuasimi.

“I love kuru, its light and you can cook it in many different ways as long as there is kuru.”

“Kids nowadays if you say there is tiopu kuru they will say no it’s yucky… so I have to make it in such a way my kids will love to eat it,” she said “and it works.”

She was excited being a part of something so big but also very nervous seeing the hundreds of people at the event.