🍽️ Cuisine
Te Ika Mai
Raw Fish in Coconut
Ingredients: 300g fresh white fish (tuna, snapper, or mahi-mahi), Juice of 4-5 limes, 100ml fresh coconut cream, 1 small onion (finely sliced), 1 cucumber (diced), 1 tomato (diced), Salt to taste, Fresh coconut shavings (optional).
Preparation: Cut fish into 2cm cubes. Place in a glass bowl and cover with lime juice. Marinate for 20-30 minutes in the refrigerator until fish turns opaque but remains tender. Drain most of the lime juice. Add coconut cream, onion, cucumber, and tomato. Toss gently to coat everything in the creamy dressing. Season with salt. Serve immediately in coconut shell halves if available, or in chilled bowls. Garnish with fresh coconut shavings. This dish is best eaten immediately after preparation.
💡 In Kiribati, the coconut cream is freshly squeezed from grated mature coconut. Canned coconut cream works, but fresh is transformative.
Palusami
Taro Leaves in Coconut Cream
Ingredients: 400g young taro leaves (or spinach as substitute), 200g corned beef or fresh fish, 1 small onion (diced), 200ml coconut cream, Salt and pepper to taste, Banana leaf or foil for wrapping.
Preparation: If using taro leaves, remove tough stems and blanch briefly in boiling water. Use spinach, use raw. Lay several leaves flat, overlapping to create a base. Crumble corned beef (or place fish) and onion in the center. Season with salt and pepper. Pour a generous amount of coconut cream over the filling. Fold leaves over to create a bundle. Wrap in banana leaf or foil, securing well. Place bundles in a baking dish with a little water. Bake at 180°C for 45 minutes (longer for taro leaves) until leaves are tender and filling is bubbling. Carefully unwrap at the table—the aroma is heavenly. Serve with rice.
💡 Young taro leaves require thorough cooking—they contain calcium oxalate which is neutralized by heat. Spinach is a safe and delicious substitute.
Te Tuae
Coconut Toddy Pudding
Ingredients: 200ml coconut toddy (or substitute 150ml coconut water + 50ml palm wine or sake), 100g grated fresh coconut, 50g sugar, 100ml coconut cream, 30g tapioca starch, Pinch of salt.
Preparation: If making a substitute for toddy: mix coconut water with palm wine or sake and let sit overnight at room temperature to develop slight fermentation. Combine the toddy (or substitute), grated coconut, and sugar in a saucepan. Heat gently, stirring until sugar dissolves. Mix tapioca starch with coconut cream until smooth. Gradually stir into the pot. Continue cooking over low heat, stirring constantly, until mixture thickens to a custard-like consistency, about 15 minutes. The tapioca will become translucent. Add salt to balance sweetness. Pour into small bowls or coconut shell halves. Serve warm or chilled. The texture should be smooth and creamy with small pieces of coconut throughout.
💡 True toddy is collected fresh from cut coconut flower stems each morning. If you ever visit Kiribati, taste the real thing—it's extraordinary.
