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⁾