One of the most popular dishes in the Kiribati Islands is Te bua toro ni baukin (in Gilbertese). Te bua toro ni baukin is a savory cake made with pumpkin, cabbage, and tinned beef that literally translates to "vegetable and meat cake." Te bua toro ni baukin is a Kiribati meal cooked with a lot of vegetables and pork. This dish is made by Kiribatians from canned meat. Cabbage, pumpkin, flour, milk, baking powder, and other comparable components can be used as well. The indigenous cooks of Kiribati season it with pepper, lemon juice, salt, and other spices. Believe it or not, a Kiribati baked dessert called Te bua toro ni baukin exists.

Ingredients:

1 cup flour, 1 teaspoon baking powder, 6 tablespoons powdered milk, 1½ lb grated pumpkin (about 1 medium pumpkin), 1½ lb shredded cabbage (about 1 medium cabbage), 1 lemon, ½ lb tin meat (SPAM), or ½ lb/200g corned beef

Instruction:

1. Peel the pumpkin and grate the flesh into a dish, or if the pumpkin is large, cut the top and carve the inside. Drain excess water from the grated pumpkin.
2. Shred cabbage and add to the grated pumpkin.
3. Add flour, tinned meat (or diced corned beef), powdered milk (or soy milk), cabbage and baking powder to the pumpkin. Mix all together. Add salt, pepper and lemon juice. Put the mixture into a baking dish that was greased with butter or oil.
4. Cook in 350F/180C oven until brown, about 45 to 50 minutes.

Batatas Majada (Sweet Mashed Potatoes) is a creamy and delectable dish! They complement turkey, pig, beef, and chicken. This is an excellent accompaniment! Sweet potato is referred to as batata in this instance. Sweet potatoes in a mashed form make up the batata mash. Kiribati residents first cook sweet potatoes. The sweet potato is then mixed with butter, coconut, and other ingredients. A creamy recipe, the batata mash. This recipe is typically served as a side dish to grilled meats.

3 pounds sweet potatoes, 2 teaspoons maple syrup, 1 teaspoon ground cinnamon, 3 tablespoons butter, 1/4 cup milk, pinch of salt (optional), crushed pecans (optional)

Instruction:

1. Peel the sweet potatoes with a potato peeler or knife and cube them into one-inch pieces.
2. Rinse pieces and add to a saucepan with enough water to cover. Cook over medium-high heat for 15-20 minutes or until fork-tender. Drain water from the saucepan.
3. Add all the ingredients to the pot and mash with a potato masher or an immersion blender for an extra creamy mash.
4. Garnish with chopped pecans or an extra dollop of butter.

Notes: If you would like to make this recipe vegan, simply use a butter alternative and plant-based milk.

This Kiribati speciality's name - Baked Lobster Tails expresses it all: lobster tails are roasted in the oven with seasoning and served with a coconut curry dipping sauce on the side. The creamy sauce is made with coconut milk, curry powder, turmeric, ginger, and salt, while the lobster tails are normally only drizzled with oil and baked. The dish is often served as an appetizer and is frequently accompanied by rice.

Ingredients:

8 oz lobster tail (225 g or 2 tails), 3 tablespoons butter, melted; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon fresh parsley, chopped; 1 teaspoon lemon juice; 2 wedges of lemon, to serve; broccoli, cooked, to serve.

Instruction:

1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
4. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
5. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
6. Preheat the oven to 450°F (230°C).
7. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
8. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
9. Serve with a side of broccoli and a lemon wedge. Enjoy!

Kiribati glazed mahi-mahi is incredibly tasty and transports me to the islands. This glaze would be fantastic on just about any form of fish, or even chicken. When it comes to preparing fish, the key is to not overcook it. This recipe was prepared on the stovetop, but it could simply be grilled. The glaze has a tendency to burn, so keep an eye on it. When cooking it on the stovetop, once you've got a good coating on both sides of the fish, add a little water to keep it from burning. Let's serve this recipe with plain white rice, but coconut rice and sliced pineapple would also be delicious.

Ingredients:

2 lbs mahi-mahi fillets or any other fish you like, 1/2 cup teriyaki marinade, 1 Tablespoon balsamic vinegar, 1 Tablespoon honey, 1 teaspoon fresh ginger root or paste, 1 teaspoon chili paste, 1 clove garlic minced, 2 teaspoons coconut oil, sesame seeds optional, salt and pepper, Coconut oil to cook on stove top or else oil for your grill

Instruction:

1. In a shallow glass dish, mix together the teriyaki marinade, balsamic, ginger, chilli paste, garlic, honey coconut oil and sesame seeds if used.
2. Season the fish fillets with salt and pepper, then place the fish in the dish to marinade
3. Cover and refrigerate for at least 20 minutes (turn over once during marinade)
4. Heat coconut oil (just about a tablespoon to coat the bottom of the pan) In a skillet to medium-high heat.
5. To cook, remove fillets from the marinade and reserve the marinade.
6. Fry the fish for about 4 to 6 minutes per side, turning only once, until the fish flakes easily with a fork.
7. Remove fillets to a platter and keep warm.
8. Pour the reserved marinade into the skillet and heat over medium-high heat until it turns into a glaze. Spoon glaze over fish and serve extra on the side.
9. Serve with white rice and pineapple. Enjoy!

Kiribati pumpkin coconut soup is a tasty, easy-to-make meal that may be served warm or chilled. In Kiribati's islands, the ingredients are easy to get by. The value of coconut to the people of that region cannot be overstated. A calabash pumpkin is the most common, but any pumpkin or sweet potato would suffice. Sweet and savoury flavours coexist. This straightforward recipe works well as an appetizer or as a light supper on its own. Kiribati's delicacies will delight you in either case.

Ingredients:

2 lbs pumpkin or sweet potato, 2 teaspoons fresh ginger or ginger paste, 1 can coconut milk light, salt and pepper to taste
coconut oil, water cups, onion chives to garnish

Instruction:

1. Peel, de-seed and cut the pumpkin into bite-size pieces
2. Heat the coconut oil in a large pot, then add the ginger and the pumpkin
3. Cook until slightly soft but before it turns brown
4. Add in the water, bring to a boil and reduce to simmer
5. Cook approx 20 minutes or until the pumpkin is nice and tender
6. Mash the pumpkin with a potato masher or use an immersion blender until the pumpkin is creamy.
7. Add in the coconut milk and add salt and pepper to taste. Warm on the stovetop if serving hot.
8. This soup is delicious served either hot or cold
9. Garnish with some fresh ground pepper and onion chives. Enjoy

Palusami is Kiribati's national dish. Palusami is made from coconut milk and taro leaves, which are abundant in inhabited areas of the islands, as well as curry powder, banana leaves, breadfruit leaves, hot water, and black pepper. Bundles loaded with coconut cream and taro are traditionally baked in an underground earthen oven. Palusami should be served on a serving tray with some garnishing on the sides.

Ingredients:

36 Young taro leaves, 2 cups of coconut cream/coconut milk, 1 tsp curry powder, 6 wilted banana leaves, 6 breadfruit leaves, 1 medium onion (peeled and finely diced), Hot water, Salt, Black pepper

Instruction:

1. In a medium-sized bowl, combine the onions and coconut cream.
2. Add the curry powder to this and mix well, then set aside.
3. Remove the thick stems of the taro leaves.
4. Dip each leaf for half a minute in a container of hot water; this will make them more pliable.
5. Layer six taro leaves together, ensure that a larger leaf is used as the base. Then, fold the leaves into a cone or cup.
6. Pour half a cup of the seasoned coconut cream mixture into the taro leaf cone.
7. Secure the open top by folding it delicately, then place it in a banana leaf.
8. Fold the banana leaf around the taro cone and secure the top.
9. Place the leaf bundle in the centre of a breadfruit leaf, wrapping the leaf around the bundle and securing it at the top with toothpicks.
10. Wrap the bundle in foil paper to secure it further if needed. Then, place the finished bundles in a baking tray.
11. Bake in the oven for thirty (0:30) minutes in moderate heat.
12. Remove from the oven and place the bundles on a serving platter; unwrap the bundles to reveal the creamy taro leaf and coconut cream filling.
13. Serve Palusami hot or cold.

Mushroom chicken is a favourite dish among Kiribati tourists. This amazing dish is served as a main course in a variety of establishments. Allow 55 minutes for the Mushroom Chicken to simmer. Chopped mushrooms, chicken wings, chicken stock, black pepper, and a variety of additional ingredients are used to make mushroom chicken.

1 kg Mushrooms chopped, 5 kg Tegel chicken nibbles or wings, 1 litre Anchor pure cream, 4 sachets Maggi mushroom cream of stocking, 110 g Maggi chicken stock & seasoning, Maggi all-purpose seasoning, Black pepper

Instruction:

1. Chicken:
Lay chicken nibbles on a tray. For flavouring, sprinkle Maggi all-purpose seasoning & black pepper
Roast chicken nibbles at 200C for 30min or until golden

2. Sauce:
Heat pot at medium, then pour cream
Refill the empty cream bottle with water and pour it into the hot pot
Stir cream until boil, then keep stirring for another 5 - 10mins
Pour chopped mushrooms into sauce and stir until mushroom shrinks (cooked)
Keep stirring until boil, pour in 110g of Maggi chicken stock & seasoning and 4 packets cream of mushroom powder (add according to taste)
Stir until thick

3. Bring them together:
Once the sauce is ready, pour in roasted chicken and softly stir and bring back to boil
Serve hot with favourite green salad or rice and enjoy