Marshall Islands
Food in the Marshall Islands is built around breadfruit, pandanus and coconut-sap staples, preserved for long voyages between coral atolls. Look for Bwiro (fermented breadfruit paste wrapped in leaves and baked, festive staple), Chukuchuk (warm rice balls rolled in fresh grated coconut) and Jekaro (sweet coconut-blossom sap collected fresh each morning). Breadfruit is fermented in leaf-lined pits for months or years, then baked; the practice insured atolls against typhoons and drought. This atlas has 16 Marshall Islands dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Roast Breadfruit
Breadfruit roasted whole on coals, eaten with kamaimai syrup. Ready in 10 min prep and 1 hour cooking. 6 servings.…
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Salted Dried Fish
Reef fish split, salted and sun-dried on racks; rehydrated for cooking. A charcuterie & cured recipe from Marshall Islands.
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Coconut Crab
Giant land crab roasted in its shell; rich, coconut-scented meat and fat. Ready in 25 min prep and 35 min…