Discovering the Heart of Vanuatu

As a passionate advocate for sustainable travel, I am always on the lookout for experiences that allow me to connect with local cultures while respecting the environment. My recent trip to Eton, Vanuatu, offered just that. I embarked on a delightful culinary journey at Eden on the River, where I participated in a cooking class focused on traditional vegetarian and gluten-free snacks. This experience was not only a feast for the senses but also a testament to the beauty of slow food and sustainable practices.

Upon arrival at Eden on the River, I was immediately struck by the lush surroundings. The vibrant greenery and the gentle flow of the Rentapau River set the perfect backdrop for a day of culinary exploration. Our local guides welcomed us with warm smiles and an infectious enthusiasm for sharing their culinary heritage. We began our adventure by exploring the kitchen garden, where we learned about the local ingredients that would soon become the stars of our dishes.

A Culinary Adventure

The highlight of the day was undoubtedly the hands-on cooking experience. We gathered around a rustic outdoor kitchen, where we were introduced to the art of making Simboro—a traditional Vanuatuan dish. This steamed roll of manioc, wrapped in banana leaves and cooked in coconut milk, was a revelation. As someone who values the importance of using fresh, local ingredients, I was thrilled to learn how to scratch a coconut the traditional way to make coconut cream.

As our Simboro steamed, we took a leisurely tour of the orchards and vegetable patches. The opportunity to pick starfruit straight from the tree was a delightful reminder of the simple pleasures that nature offers. The orchard tour was not only informative but also a chance to appreciate the sustainable practices employed by the local community. It was heartening to see how they nurture the land, ensuring that it continues to provide for future generations.

A Taste of Vanuatu

After our tour, we returned to the kitchen to enjoy the fruits of our labor. The Simboro, with its rich coconut flavor and tender texture, was a testament to the power of traditional cooking methods. Sharing this meal with fellow travelers and our gracious hosts was a truly enriching experience. It was a moment of connection, not just with the people around me, but with the culture and traditions of Vanuatu.

As we made our way back to the ship, I couldn’t help but reflect on the day’s experiences. The detour through the main town offered a glimpse of local life, and while time didn’t allow for shopping, it left me with a desire to return and explore further. This cooking class was more than just a culinary lesson; it was an invitation to engage with a culture that values sustainability and community. I left Vanuatu with a full heart and a renewed commitment to promoting eco-friendly travel experiences that honor the natural world and its diverse cultures.