Baku Kitchen! An independent reference of traditional food

Solomon Islands

Ask what the Solomon Islands eats and the answer starts with this: root crops, slippery cabbage and reef fish in coconut milk, enriched with prized ngali nuts. Look for Simboro (grated cassava dumplings wrapped in slippery cabbage leaves, poached in coconut milk), Cassava Pudding (grated cassava and coconut cream wrapped in leaves and stone-baked) and Slippery Kabis (island cabbage cooked in coconut milk, the everyday green). Grated cassava is rolled in slippery cabbage leaves and poached in coconut milk, a dish shared with neighbouring Vanuatu. This atlas has 17 Solomon Islands dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

17 dishes.

Betel NutBetel NutAreca nut chewed with lime and pepper leaf, ubiquitous on YapCassava PuddingCassava PuddingGrated cassava and coconut cream wrapped in leaves and stone-bakedDonatDonatRings of fried sweet dough sold warm from market trays.Fermented BreadfruitFermented BreadfruitBreadfruit sealed in leaf-lined pits for months; sour paste baked into cakes.Grilled Reef FishGrilled Reef FishFresh lagoon fish grilled over coals, everyday proteinKakakeKakakeGiant swamp taro, dense and starchy; boiled or baked in the motu.KulauKulauRefreshing water of a young green coconut, drunk from the shellKwasoKwasoHarsh home-distilled spirit made from yeast, sugar and fruit in bush stillsMegapode EggsMegapode EggsLarge yolky eggs dug from hot volcanic sand and boiled or baked.Motu-Cooked PorkMotu-Cooked PorkPork steamed with hot stones in a leaf-covered earth ovenNgali Nut PuddingNgali Nut PuddingFestive taro or cassava pudding studded with rich canarium nutsPanaPanaSmall sweet lesser yam, boiled or roasted, prized above cassava in the villagesRoast BreadfruitRoast BreadfruitBreadfruit roasted whole on coals, eaten with kamaimai syrupSimboroSimboroGrated cassava dumplings wrapped in slippery cabbage leaves, poached in coconut milkSlippery KabisSlippery KabisIsland cabbage cooked in coconut milk, the everyday greenSolBrewSolBrewPale lager brewed in Honiara, the standard bottle at any gatheringTinned TunaTinned TunaCanned local tuna eaten with rice or cabbage, the everyday protein of town life

  • Betel Nut

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

  • Donat

    Rings of fried sweet dough sold warm from market trays. Ready in 25 min prep and 25 min cooking. About…

  • Fermented Breadfruit

    Breadfruit sealed in leaf-lined pits for months; sour paste baked into cakes. A fermented & pickled recipe from Solomon Islands.

  • Grilled Reef Fish

    Fresh lagoon fish grilled over coals, everyday protein. Ready in 20 minutes prep and 20 minutes cooking. Serves 4. A…

  • Kakake

    Giant swamp taro, dense and starchy; boiled or baked in the motu. Ready in 40 minutes prep and 3 hours…

  • Kulau

    Refreshing water of a young green coconut, drunk from the shell. Ready in 5 minutes prep and none cooking. 1…

  • Kwaso

    Harsh home-distilled spirit made from yeast, sugar and fruit in bush stills. A wine & spirit recipe from Solomon Islands.

  • Megapode Eggs

    Large yolky eggs dug from hot volcanic sand and boiled or baked. Ready in 10 min prep and 20 min…

  • Motu-Cooked Pork

    Pork steamed with hot stones in a leaf-covered earth oven. Ready in 3 hours prep and 3 hours cooking. Serves…

  • Ngali Nut Pudding

    Festive taro or cassava pudding studded with rich canarium nuts. Ready in 1 hour prep and 1 hour 30 minutes…