A FOOD TRADITION
Marshallese Cuisine
An atoll-based Micronesian cooking tradition centered on breadfruit, pandanus, coconut, taro, and locally caught fish.
Dishes linked to this cuisine
1–12 of 12
Breadfruit with Coconut Cream
Breadfruit with coconut cream is a traditional Marshallese dish of cooked breadfruit served with rich coconut cream.
Bwiro
Bwiro is a traditional Marshallese preserved breadfruit paste made by fermenting and pounding breadfruit.
Iik Käläl (Fish Boiled with Coconut Milk)
Iik käläl is Marshallese fish boiled with coconut milk; salt may be used as seasoning.
Jekaka
Marshallese dried pandanus chips eaten as a stored snack or used in other preparations.
Jenkun
A Marshallese preserved preparation of ripe breadfruit baked in a ground oven, then sun-dried for storage.
Jennõb
A Marshallese drink or thick custard made by mixing preserved pandanus paste with water.
Ma kwanjin
A Marshallese preparation of breadfruit cooked or baked over an open fire pit called an um.
Marshallese Kolo
A Marshallese ground-oven preparation of ripened breadfruit pounded with coconut milk and bundled in leaves for baking.
Mokon-duul
A Marshallese baked pudding of cooked pandanus pulp mixed with grated coconut and bundled in leaves.
Pandanus Paste
Pandanus paste is a traditional Marshallese preserved food made from cooked pandanus fruit pulp, which is spread thinly and sun-dried into a durable paste. It is known as mokwan in parts of the Ratak Chain and jããnkun in parts of the Ralik Chain.
Peru
A Marshallese baked pudding of cooked pandanus pulp, coconut cream and sweet toddy syrup or sugar.
Taro with Coconut Cream
Boiled or steamed taro is served with rich coconut cream as a traditional Marshallese side dish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.