Palau
Taro and tapioca with lagoon seafood and Japanese touches; fruit bat soup and mangrove crab star. That is the short version of what Palau cooks. Look for Fruit Bat Soup (whole fruit bat simmered in coconut milk with ginger, famed island delicacy), Mangrove Crab (meaty crab steamed or cooked in coconut milk, Palau’s prized catch) and Demok (taro leaves stewed to a thick green mash with coconut milk and crab meat). The bat is served whole in coconut broth, fur and all; it became a tourist curiosity but is a customary dish for Palauan elders. This atlas has 16 Palau dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Tuna Sashimi
Abundant fresh raw tuna eaten with soy, lime or chili. Ready in 20 minutes prep and none cooking. Serves 4.…
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Ulkoy
Crisp fritters of grated squash and whole small shrimp, fried and eaten by hand. Ready in 25 minutes prep and…
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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…