Thecuisine of theCocos (Keeling) Islands is primarily based onMalay cuisine, as the vast majority of the islands’ inhabitants are of Malay origin (Cocos Malays). However, it also has its own specific features. The influence of otherAsian cuisines andAustralian cuisine is also evident (since theCocos (Keeling) Islands are part ofAustralia).[1][2]
A very important ingredient in the cuisine of the Cocos (Keeling) Islands is thecoconut (as reflected in the name of the islands). Coconut palms are cultivated on the islands, and the production of coconuts,coconut oil, andcopra is a significant part of the local economy.[3] A local specialty is also thecoconut crab, a large crab that is caught for its meat. Other important ingredients on the islands includefish andseafood.[4][5][6]
There are only a handful of restaurants, bars,fast food stalls, and supermarkets on the Cocos (Keeling) Islands, often catering to tourists.[1][7]
Typical dishes of the Cocos (Keeling) Islands are mostly adapted fromMalay cuisine, often simplified, as most ingredients have to be imported, and shops on the islands have not always been well-stocked historically. Among the most typical dishes areayam goreng – spicy fried chicken pieces,nasi uduk – rice cooked incoconut milk,satay – grilled skewers, andikan bakar – grilled fish.[1][2][4][8][9]
