Kiribati
Kiribatian cuisine is a reflection of the country's geographical setting and the sparse natural resources available on the atolls and islands that make up the nation. The diet is heavily influenced by the Pacific Ocean, which surrounds Kiribati, and the limited agricultural potential of the coral atolls that make up much of the country's landmass. Fish is a staple in Kiribatian cuisine due to the abundance of marine resources. Tuna, particularly skipjack and yellowfin, is incredibly popular and is often eaten fresh, dried, or smoked. Other types of seafood, including shellfish, octopus, and sea cucumbers, also feature prominently in the local diet. Fish is typically grilled, boiled, or cooked in coconut milk, which adds a rich, creamy flavor. Coconut is another essential component of Kiribatian cuisine. The coconut palm is sometimes referred to as the "tree of life" because it provides not only food but also materials for shelter and tools. Coconut milk and cream are commonly used in cooking, adding a distinct taste to many dishes. The flesh of the coconut is eaten fresh or dried, and the sap can be fermented to produce a mildly alcoholic beverage called toddy. Rice is a significant part of the diet, often served alongside fish and other local dishes. Though not native to the islands, rice has become a staple due to trade and imports. Taro, breadfruit, and pandanus are also important carbohydrate sources. Taro is often boiled or baked, while breadfruit can be prepared in various ways, including roasting and boiling. Pandanus fruit is typically processed into a paste or dried for longer storage. Kiribatian cuisine also includes a variety of traditional dishes and preparations. One such dish is "palusami," a delicacy made from taro leaves stuffed with a mixture of coconut cream and sometimes fish or meat, then wrapped in banana leaves and baked. Another popular dish is "te bun," a fermented bread made from coconut sap, which has a unique sour flavor.
