Which combinations of food did the Polynesians introduce to the islands they colonized?

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The Polynesians introduced a variety of foods to the islands they colonized. These included taro root, sweet potatoes, bananas, coconuts, breadfruit, sugar cane and various types of fish and seafood such as eel, octopus and shellfish.

Taro was an important staple crop in Polynesia and is now still grown on many Pacific Islands. It can be boiled or steamed and served with coconut milk or made into poi – mashed taro with a little water to make a viscous paste. Sweet potatoes were also introduced by the Polynesians along with numerous varieties of bananas including apple banana, dwarf banana and ice cream banana which are all still widely cultivated in the Pacific. The Coconut palm was brought over from South East Asia along with breadfruit trees providing a plentiful source of food for ocean-voyagers as well as islanders. Sugar cane was also planted during this time period due to its ability to grow in most tropical climates making it an ideal crop for remote islands far from their ancestral homeland of Southeast Asia.

In addition to these plant-based foods the Polynesian settlers also introduced an array of seafood species that remain popular today including eel (tuna), parrotfish (mahi mahi) octopus (puaa), sea cucumber (holo) and shellfish (limu). This type of fare became staples in everyday diets across much of Oceania where traditional cooking methods often involve grilling or baking seafood over hot coals or open fires before wrapping them up in Ti leaves which helps keep food moist while adding flavour during cooking processes.

Overall the combination of food that was introduced by the Polynesian settlers has played an influential role in shaping modern day cuisines throughout Oceania forming part of distinct dishes sometimes referred to as ‘Pacific Rim’ cuisine found across many parts within this region today