Baku Kitchen! An independent reference of traditional food

Micronesia

Four states of breadfruit, giant yams and seafood; Pohnpei’s sakau ceremony and mangrove crabs renowned. That is the short version of what Micronesia cooks. Look for Sakau (pohnpei’s ceremonial kava, pounded on stones and strained through hibiscus bast), Mangrove Crab (pohnpei’s famously fat crabs steamed or simmered in coconut milk) and Pounded Breadfruit (breadfruit pounded to a smooth mass, eaten with coconut cream). Kava root is pounded on flat basalt stones and squeezed through hibiscus bast; the first cup is served by rank in the nahs feast house. This atlas has 16 Micronesia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

16 dishes.

Betel NutBetel NutAreca nut chewed with lime and pepper leaf, ubiquitous on YapCoconut CandyCoconut CandyGrated coconut cooked with syrup or sugar until it hardens into chewy pieces.Coconut CrabCoconut CrabGiant land crab roasted in its shell; rich, coconut-scented meat and fat.Coconut ToddyCoconut ToddyFresh sweet palm sap drunk unfermented, cool from the morning cut.FafaFafaSoft taro or banana pounded to a smooth paste and dressed with coconut cream.Giant Swamp TaroGiant Swamp TaroHuge starchy corms grown in dug pits; boiled and served in slabs.Karat BananaKarat BananaOrange-fleshed Pohnpei banana rich in carotene, traditional weaning foodMahrMahrPit-fermented breadfruit preserved for months, then baked before eatingMangrove CrabMangrove CrabPohnpei's famously fat crabs steamed or simmered in coconut milkPohnpei PepperPohnpei PepperAromatic black peppercorns grown under forest shade, mild and citrus-scentedPohnpei YamPohnpei YamPrestige yams grown enormous for feasts, carried on poles by several menPounded BreadfruitPounded BreadfruitBreadfruit pounded to a smooth mass, eaten with coconut creamSakauSakauPohnpei's ceremonial kava, pounded on stones and strained through hibiscus bastTubaTubaCoconut sap left to ferment into a cloudy, sour palm wine.Tuna SashimiTuna SashimiAbundant fresh raw tuna eaten with soy, lime or chiliUhmwUhmwEarth oven of hot stones baking pig, taro, yam and breadfruit.

  • Betel Nut

    Areca nut chewed with lime and pepper leaf, ubiquitous on Yap. A snack recipe from Micronesia.

  • Coconut Candy

    Grated coconut cooked with syrup or sugar until it hardens into chewy pieces. Ready in 15 min prep and 40…

  • Fafa

    Soft taro or banana pounded to a smooth paste and dressed with coconut cream. Ready in 30 min prep and…

  • Giant Swamp Taro

    Huge starchy corms grown in dug pits; boiled and served in slabs. Ready in 40 minutes prep and 3 hours…

  • Karat Banana

    Orange-fleshed Pohnpei banana rich in carotene, traditional weaning food. Ready in 10 min prep and 25 min cooking. 4 servings.…

  • Mahr

    Pit-fermented breadfruit preserved for months, then baked before eating. A salad & side recipe from Micronesia.

  • Pohnpei Yam

    Prestige yams grown enormous for feasts, carried on poles by several men. Ready in 30 minutes prep and 2 hours…

  • Tuna Sashimi

    Abundant fresh raw tuna eaten with soy, lime or chili. Ready in 20 minutes prep and none cooking. Serves 4.…

  • Tuba

    Coconut sap left to ferment into a cloudy, sour palm wine. A wine & spirit recipe from Micronesia.

  • Uhmw

    Earth oven of hot stones baking pig, taro, yam and breadfruit. Ready in 3 hours prep and 3 to 5…