kodí

Kodí is a traditional dish originating from the Vanuatu archipelago, particularly associated with the island of Pentecost. The term "kodí" typically refers to a specific preparation of fermented and roasted root vegetables, often taro or yam, which are staples in the local diet. The dish is celebrated for its unique preparation method and cultural significance.

Preparation of kodí involves fermenting peeled root vegetables for several days to develop distinct flavors. After fermentation, the processed roots are wrapped in banana leaves and roasted in underground ovens called "pit ovens" for several hours. This method imparts a smoky aroma and tender texture to the dish, enhancing its flavors and making it a sought-after delicacy during festivals and communal gatherings.

Kodí is often served as part of traditional ceremonies and celebrations, reflecting its importance in Vanuatu's cultural heritage. It is usually accompanied by other local foods such as coconut, fish, or chicken. The dish embodies the resourcefulness and culinary practices of the indigenous communities, emphasizing fermentation, roasting, and communal sharing.

Throughout Vanuatu, kodí remains a symbol of cultural identity and local craftsmanship. Its preparation and consumption are deeply embedded in social practices, tribal customs, and festive occasions. Despite modern influences, many communities continue to preserve the traditional methods of making kodí, ensuring its continued significance in Vanuatu’s culinary landscape.