püüke

Päke is a traditional Polynesian dish originating from the Cook Islands, also known as pāʻī in Hawaiian and paki in Tahitian. The dish consists of raw fish, typically tuna or mahi-mahi, marinated in a mixture of coconut milk, lime juice, onions, tomatoes, and various spices such as garlic, ginger, and chili. The name päke derives from the Cook Islands language, where it refers to the act of pounding or grinding ingredients, reflecting the preparation method.

The dish is often served cold or at room temperature, making it a popular choice for gatherings and celebrations. In Cook Islands cuisine, päke is commonly paired with umu (earth oven-cooked food) or enjoyed as part of a luau feast. The marinade not only tenderizes the fish but also imparts a tangy, slightly spicy flavor that balances the richness of the coconut milk.

Päke is not only a culinary staple but also holds cultural significance, representing communal sharing and the preservation of traditional cooking techniques. While modern variations may include additional ingredients like bell peppers or herbs, the core components remain rooted in Polynesian heritage. The dish is widely enjoyed across the Pacific, reflecting its influence on broader Polynesian cuisine.