A FOOD TRADITION

Polynesian Outlier Cuisine of Solomon Islands

Polynesian outlier communities in Solomon Islands, including Tikopia, Anuta, Rennell and Bellona, and Ontong Java, maintain foodways that differ in emphasis from neighboring Melanesian traditions while sharing broader Pacific influences. Staples include taro, yam, breadfruit, sweet potato, coconut, fish, shellfish, and pork where locally available. Characteristic techniques include earth-oven cooking, roasting or steaming in leaves, boiling root crops, drying seafood, and combining fish or vegetables with coconut. Representative preparations include earth-oven taro and breadfruit, fish simmered with coconut cream, and pounded taro or breadfruit served with coconut. These traditions are shared across Polynesia and should not be treated as an exclusive Solomon Islands origin.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.