Baku Kitchen! An independent reference of traditional food

Kiribati

Kiribati’s food is built around atoll fare of fish, giant swamp taro, breadfruit and pandanus, sweetened with coconut toddy. Look for Karewe (fresh coconut-palm toddy tapped twice daily, sweet and lightly fermenting), Babai (giant swamp taro grown in pits, boiled or pounded for feasts) and Kamaimai (toddy boiled into dark caramel syrup, drizzled over breadfruit or porridge). Toddy cutters climb the same palms morning and evening to bind and slice the flower spathe, singing to the tree as they work. This atlas has 15 Kiribati dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

15 dishes.

BabaiBabaiGiant swamp taro grown in pits, boiled or pounded for feastsCoconut CrabCoconut CrabGiant land crab roasted in its shell; rich, coconut-scented meat and fat.Coconut SproutCoconut SproutSpongy sweet embryo inside a germinating coconut, scooped out and eaten raw.Dried Reef FishDried Reef FishSplit reef fish salted and dried hard on racks in the sun, then boiled or grilledKamaimaiKamaimaiToddy boiled into dark caramel syrup, drizzled over breadfruit or porridgeKaokiokiKaokiokiCoconut toddy left to ferment for a day or two into a sour cloudy beerKareweKareweFresh coconut-palm toddy tapped twice daily, sweet and lightly fermentingLagoon ClamsLagoon ClamsSmall cockles gathered from lagoon sand flats, boiled or eaten raw.Pandanus FruitPandanus FruitFibrous orange keys chewed straight from the head for their sweet juice.Raw Fish in Coconut MilkRaw Fish in Coconut MilkFresh reef fish marinated in lime juice and coconut creamRice with Tinned FishRice with Tinned FishImported rice with tinned mackerel and onion, the everyday modern atoll mealRoast BreadfruitRoast BreadfruitBreadfruit roasted whole on coals, eaten with kamaimai syrupTe BeroTe BeroDense flat cakes of flour and grated coconut, baked or fried.Te KabubuTe KabubuPandanus flour whisked into water or coconut cream; sweet, malty and filling.TuaeTuaeSun-dried pandanus fruit paste, a chewy preserved sweet for voyages

  • Coconut Sprout

    Spongy sweet embryo inside a germinating coconut, scooped out and eaten raw. Ready in 10 minutes prep and none cooking.…

  • Dried Reef Fish

    Split reef fish salted and dried hard on racks in the sun, then boiled or grilled. A charcuterie & cured…

  • Kamaimai

    Toddy boiled into dark caramel syrup, drizzled over breadfruit or porridge. Ready in 20 minutes prep and 3 hours cooking.…

  • Kaokioki

    Coconut toddy left to ferment for a day or two into a sour cloudy beer. A wine & spirit recipe…

  • Lagoon Clams

    Small cockles gathered from lagoon sand flats, boiled or eaten raw. Ready in 30 minutes prep and 10 minutes cooking.…

  • Pandanus Fruit

    Fibrous orange keys chewed straight from the head for their sweet juice. Ready in 15 min prep and none cooking.…

  • Raw Fish in Coconut Milk

    Fresh reef fish marinated in lime juice and coconut cream. Ready in 30 minutes prep and none cooking. Serves 4.…

  • Rice with Tinned Fish

    Imported rice with tinned mackerel and onion, the everyday modern atoll meal. Ready in 10 minutes prep and 25 minutes…

  • Roast Breadfruit

    Breadfruit roasted whole on coals, eaten with kamaimai syrup. Ready in 10 min prep and 1 hour cooking. 6 servings.…

  • Te Bero

    Dense flat cakes of flour and grated coconut, baked or fried. Ready in 20 minutes prep and 25 minutes cooking.…