local food traditions

Different regions sharing the same kinds of food
Raw fish: http://bunnyeatsdesign.wordpress.com/2011/12/15/prepare-ika-mata-cook-islands-raw-fish/

Native adaptation of introduced ingredients:
Chop Suey
Minus/mayo: Cook Islands potato & beetroot salad
Maori boilup may be from Scotland (since they had no pots)
Fat preservation/ confit of duck (French) and kiore (maori)

Fermented corn http://cooking.stackexchange.com/questions/21737/what-are-examples-of-spoiled-food-that-is-part-of-a-cultures-cuisine
http://www.scoop.co.nz/stories/CU1001/S00182.htm
Natto?