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.
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
-
Te Kabubu
Pandanus flour whisked into water or coconut cream; sweet, malty and filling. Ready in 10 minutes prep and 5 minutes…
-
Tuae
Sun-dried pandanus fruit paste, a chewy preserved sweet for voyages. Ready in 1 hour prep and 1 hour cooking. Makes…
-
Coconut Crab
Giant land crab roasted in its shell; rich, coconut-scented meat and fat. Ready in 25 min prep and 35 min…