A traditional fermented drink made from the sap of the coconut palm. It can be sweet or alcoholic, depending on the fermentation process. 1)
Similar to the Fijian version, this dish involves taro leaves filled with coconut cream, onions, and sometimes fish or meat, then wrapped and baked or steamed. 2)
A delicacy in Kiribati, coconut crabs are often cooked with coconut milk and served with rice or breadfruit. 3)
Fresh fish is cooked in a rich coconut cream sauce with onions, garlic, and sometimes chili, served with root vegetables or rice. 4)
A simple dish of grilled or baked fish, often marinated with lime juice, salt, and coconut milk before cooking. 5)
Breadfruit is a staple in Kiribati and can be boiled, baked, or roasted. It is often served with coconut milk or used in various dishes. 6)
Fresh, raw fish served with lime or lemon juice, and sometimes soy sauce and wasabi, reflecting Japanese influence. 7)
Made from mashed ripe bananas mixed with flour and coconut milk, then fried until golden brown. They are often served as a snack or dessert. 8)
Taro is another staple, typically boiled or roasted, and served with coconut milk or as part of a larger meal. 9)
Giant clams are harvested and cooked in various ways, often grilled or boiled, and served with lime and coconut milk. 10)
Octopus is often boiled or grilled, then served with a dipping sauce made from coconut milk, lime juice, and chili. 11)
Similar to ceviche, raw fish is marinated in lime juice and mixed with coconut milk, onions, tomatoes, and cucumbers. 12)
This type of taro is a staple food, often boiled or baked and served with coconut cream or used in stews. 13)
A type of edible seaweed that is usually mixed with coconut cream, lime juice, and sometimes chili, served as a side dish. 14)
Fish is smoked over a fire made from coconut husks, giving it a distinct flavor. It is often eaten with breadfruit or rice. 15)