Every dish the atlas documents for Oceania — 253 of them, from 14 countries. Narrow it by food type, country or ingredient below.
253 dishes.
salad & sidePohnpei YamPrestige yams grown enormous for feasts, carried on poles by several men
Potato ScallopBattered potato slice deep-fried at the fish and chip shop.mainPoulet FishPrized deep-water snapper, grilled or steamed, named for chicken-tender flesh
Pounded BreadfruitBreadfruit pounded to a smooth mass, eaten with coconut creamcharcuterie & curedPovi MasimaSalt-cured beef brisket simmered and served with taro or ricemainPuaka TunuWhole suckling pig spit-roasted until the skin blisters and crackles.
PulakaSwamp taro from communal pits, boiled or baked in coconut cream
PuriniDense steamed pudding of cassava or flour, served with coconut cream.mainRaw Fish in Coconut CreamFresh tuna or reef fish with lime and thick coconut cream
Raw Fish in Coconut MilkFresh reef fish marinated in lime juice and coconut creamwine & spiritRed Rooster BeerKoror-brewed lagers and ales served cold to divers and locals alike.bread & pastryRēwena BreadMāori sourdough leavened with a fermented potato starter
Rice with Tinned FishImported rice with tinned mackerel and onion, the everyday modern atoll meal
Roast BreadfruitBreadfruit roasted whole on coals, eaten with kamaimai syrupsalad & sideRoast KūmaraCaramelized native sweet potato, essential to a Kiwi roast dinnersalad & sideRoast YamEarth-baked yam, the prestigious staple of Tongan feastsmainRoasted Noddy BirdBlack noddy seabirds caught at dusk and grilled, traditional delicacy
Roti ParcelSoft roti wrapped around curry, the everyday Fijian lunch
RourouTaro leaves simmered in coconut milk until silkysnackSago GrubsFat palm-weevil larvae from felled sago logs, eaten raw or roasted in leavesbread & pastrySago PancakeGriddled starch cakes from sago palm pith, Sepik River staple
SakauPohnpei's ceremonial kava, pounded on stones and strained through hibiscus bast
SaksakSago and banana dumplings steamed in banana leaves with coconut creamcharcuterie & curedSalted Dried FishReef fish split, salted and sun-dried on racks; rehydrated for cooking.mainSanto BeefGrass-fed steak from Espiritu Santo cattle, lean and cheap by island standardsmainSapasuiSamoan chop suey of glass noodles simmered with soy and meat
Sausage RollSeasoned sausage mince wrapped in flaky puff pastry, bakery staple
Sausage SizzleGrilled sausage on white bread with onions and sauce, fundraiser classic
SimboroGrated cassava dumplings wrapped in slippery cabbage leaves, poached in coconut milkmainSipiFatty mutton flaps grilled or stewed with taro leaves and coconut cream.
Slippery KabisIsland cabbage cooked in coconut milk, the everyday greenwine & spiritSolBrewPale lager brewed in Honiara, the standard bottle at any gatheringwine & spiritSour ToddyPalm toddy fermented a day or two into a tart, mildly alcoholic drinkwine & spiritSP LagerCrisp lager in a brown bottle, the beer of every celebration and haus wincharcuterie & curedSpamTinned spiced pork fried in slices and eaten with rice.
Sparkling ShirazFizzy dark red wine, berry-rich and off-dry; drunk at Christmas lunch.
Potato ScallopBattered potato slice deep-fried at the fish and chip shop.mainPoulet FishPrized deep-water snapper, grilled or steamed, named for chicken-tender fleshPounded BreadfruitBreadfruit pounded to a smooth mass, eaten with coconut creamcharcuterie & curedPovi MasimaSalt-cured beef brisket simmered and served with taro or ricemainPuaka TunuWhole suckling pig spit-roasted until the skin blisters and crackles.PulakaSwamp taro from communal pits, boiled or baked in coconut creamPuriniDense steamed pudding of cassava or flour, served with coconut cream.mainRaw Fish in Coconut CreamFresh tuna or reef fish with lime and thick coconut creamRaw Fish in Coconut MilkFresh reef fish marinated in lime juice and coconut creamwine & spiritRed Rooster BeerKoror-brewed lagers and ales served cold to divers and locals alike.bread & pastryRēwena BreadMāori sourdough leavened with a fermented potato starterRice with Tinned FishImported rice with tinned mackerel and onion, the everyday modern atoll mealRoast BreadfruitBreadfruit roasted whole on coals, eaten with kamaimai syrupsalad & sideRoast KūmaraCaramelized native sweet potato, essential to a Kiwi roast dinnersalad & sideRoast YamEarth-baked yam, the prestigious staple of Tongan feastsmainRoasted Noddy BirdBlack noddy seabirds caught at dusk and grilled, traditional delicacyRoti ParcelSoft roti wrapped around curry, the everyday Fijian lunchRourouTaro leaves simmered in coconut milk until silkysnackSago GrubsFat palm-weevil larvae from felled sago logs, eaten raw or roasted in leavesbread & pastrySago PancakeGriddled starch cakes from sago palm pith, Sepik River stapleSakauPohnpei's ceremonial kava, pounded on stones and strained through hibiscus bastSaksakSago and banana dumplings steamed in banana leaves with coconut creamcharcuterie & curedSalted Dried FishReef fish split, salted and sun-dried on racks; rehydrated for cooking.mainSanto BeefGrass-fed steak from Espiritu Santo cattle, lean and cheap by island standardsmainSapasuiSamoan chop suey of glass noodles simmered with soy and meatSausage RollSeasoned sausage mince wrapped in flaky puff pastry, bakery stapleSausage SizzleGrilled sausage on white bread with onions and sauce, fundraiser classicSimboroGrated cassava dumplings wrapped in slippery cabbage leaves, poached in coconut milkmainSipiFatty mutton flaps grilled or stewed with taro leaves and coconut cream.Slippery KabisIsland cabbage cooked in coconut milk, the everyday greenwine & spiritSolBrewPale lager brewed in Honiara, the standard bottle at any gatheringwine & spiritSour ToddyPalm toddy fermented a day or two into a tart, mildly alcoholic drinkwine & spiritSP LagerCrisp lager in a brown bottle, the beer of every celebration and haus wincharcuterie & curedSpamTinned spiced pork fried in slices and eaten with rice.Sparkling ShirazFizzy dark red wine, berry-rich and off-dry; drunk at Christmas lunch.