A FOOD TRADITION
Palauan cuisine
Palauan cuisine centers on taro, cassava, breadfruit, coconut, reef seafood, pork, and other foods shaped by Pacific Island cooking traditions.
Dishes linked to this cuisine
1–10 of 10
Coconut Crab Soup
A Palauan soup featuring coconut crab cooked in a coconut-milk broth with simple aromatics.
Demok
Demok is a traditional Palauan savory stew of taro leaves simmered in coconut milk, with pork or fish commonly added for substance.
Fruit Bat Soup
A Palauan soup of fruit bat simmered in coconut milk with aromatic seasonings.
Grilled Reef Fish
Reef fish is seasoned simply and grilled until cooked through, commonly served as a main dish in Palauan cuisine.
Ngasech
Ngasech is a traditional Palauan fish preparation in which fish is cooked with coconut milk and onion-based aromatics.
Palauan fish tempura
A Palauan preparation of fish fried in a crisp coating and commonly served with mayonnaise or another dipping sauce.
Palauan poke
A Palauan raw-tuna preparation seasoned with sesame oil, sesame seeds, chilli and lemon, with seaweed garnish.
Palauan Sashimi
Sashimi-style raw fish consumed in Palau, typically served with soy sauce and local or Japanese-influenced seasonings. The documented practice is associated with Japanese influence rather than a separately established traditional recipe name.
Ukaeb
A Palauan preparation of minced crab meat served in a crab shell and topped with coconut cream.
Ulkoy
Ulkoy is a traditional Palauan sweet preparation of grated cassava cooked with coconut milk and sugar.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.