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.

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  • Mangrove Crab

    Pohnpei’s famously fat crabs steamed or simmered in coconut milk. Ready in 20 min prep and 30 min cooking. 4…

  • Pounded Breadfruit

    Breadfruit pounded to a smooth mass, eaten with coconut cream. Ready in 30 min prep and 1 hr 30 min…

  • Pohnpei Pepper

    Aromatic black peppercorns grown under forest shade, mild and citrus-scented. Ready in 1 hr picking and sorting prep and 5…

  • Sakau

    Pohnpei’s ceremonial kava, pounded on stones and strained through hibiscus bast. Ready in 45 min prep and 30 min of…

  • Coconut Crab

    Giant land crab roasted in its shell; rich, coconut-scented meat and fat. Ready in 25 min prep and 35 min…

  • Coconut Toddy

    Fresh sweet palm sap drunk unfermented, cool from the morning cut. Ready in 20 min a day of tapping prep…