A FOOD TRADITION
Kiribati Traditional Cuisine
An atoll-based cooking tradition centered on seafood, coconut, breadfruit, pandanus, and staple root crops, often using roasting and earth-oven methods.
Dishes linked to this cuisine
13–22 of 22
Te Kabubu
Pounded breadfruit is combined with coconut cream and cooked into a dense traditional Kiribati pudding or side dish.
Te kabwibwi n ika
An I-Kiribati preserved preparation described in the national census report as dried boiled fish.
Te kabwibwi n mai
An I-Kiribati preserved breadfruit preparation dried for storage.
Te kai turam ae e rannibeniaki
A Kiribati community preparation of drumstick leaves folded into seasoned coconut cream, with fish or chicken as optional additions.
Te kamwaimwai
An I-Kiribati syrup made by reducing coconut toddy sap.
Te non tiaam
A Kiribati community jam made from cooked noni or pumpkin, sugar and citrus juice.
Te tari ni ika
An I-Kiribati preserved preparation of fish that is salted and dried.
Te tintin ni bwaingan
A Kiribati community dish of flame-roasted eggplant rested in coconut cream with onion, garlic and salt.
Te tuae
A preserved I-Kiribati food made as dried pandanus puree or paste.
Tubu uanikai ao n banikai
A Kiribati community soup of papaya, cucumber, pumpkin and ofenga leaves seasoned with soy and oyster sauces.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.