Solomon Islands and Tuvalu Archives - International Cuisine

Taro Root Chips

February 13, 2020 By Darlene at International Cuisine

Taro root chips make a wonderful treat and taro root is a staple food on the remote islands of Tuvalu and Solomon Islands. The taro root is an interesting tuber and can be cooked several ways, it is used in many cultures and cuisines. This recipe calls for it first being boiled and then fried. The result is a delicious chip to enjoy on its own or with any type of ceviche.

Taro root has all sorts of health benefits. It is rich in fiber and other important nutrients, as a resistant starch it may help control blood sugar, due to its high fiber content, it may reduce the risk of heart disease, it even has anticancer properties. It is said that taro root is good for your gut health and can even help you lose weight. Health reasons or not, it is delicious with a little ceviche on top.

Did you know that about 5 percent of the population on the Solomon Islands have blonde hair? This has been a mystery for quite some time until a scientist discovered a blonde gene unique to the people there. As you can imagine the blonde hair is striking against the dark skin of the natives.

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu. There you will also find more authentic recipes to go with your taro root chips, like palusami, tuna coconut curry, and coconut pudding.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 5 votes

Taro Root Chips

A lovely chip made from taro root.

Course Appetizer

Cuisine Solomon Islands, Tuvalu

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 376kcal

Author Darlene at International Cuisine

Ingredients

1 lb. taro root peeled
1/2 cup oil for frying
1 clove garlic minced
salt and pepper to taste

Instructions

Peel the taro root and place in salted boiling water until just tender (take care not to overcook or it will become mushy and fall apart.)
When cool, cut into slices
heat cooking oil over medium high heat, add taro root to oil and cook until golden brown, flip over and brown other side.
Remove and sprinkle with salt, pepper and minced garlic clove.
Enjoy on its own or a scoop for some fresh ceviche.

Nutrition

Tuna Coconut Curry (A main dish from Oceania)

February 13, 2020 By Darlene at International Cuisine

This is a lovely recipe that comes from the remote islands of Oceania like, Solomon Islands and Tuvalu. Of course tuna is a common fish caught in the Pacific Ocean and this is a wonderful recipe to prepare it. It has a bit of spice and it has a wonderful sauce made with coconut milk. One can just imagine enjoying this on a palm lined pristine beach.

I love these recipes that cook up in a jiffy and in one pot, and this is one of them. Please make sure to use really fresh tuna and do not overcook it. It actually tastes amazing if slightly under cooked. You will love it. One interesting ingredient in this dish is cucumber that is cooked, it was surprisingly good although I must admit, I had never had it cooked before, have you?

Did you know that the nation of Tuvalu actually makes most of its revenue from its internet country code being .tv? It turns out that domain has become very popular with all the new streaming services. Not bad for a small country of only 11,000 people.

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu. There you will also find more authentic recipes to go with your tuna coconut curry like palusami, taro root chips, and coconut pudding.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.27 from 15 votes

Tuna Coconut Curry

A quick and easy, healthful recipe that cooks up in a jiffy!

Course Main Course

Cuisine Solomon Islands, Tuvalu

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 297kcal

Author Darlene at International Cuisine

Ingredients

3 Tablespoons coconut oil
1 medium onion chopped
1 teaspoon ginger grated
2 cloves garlic minced
2 Thai bird chili peppers
1 Tablespoon curry powder
1 14 oz. can coconut milk
4 scallions chopped
1 cucumber peeled, seeded and cut lengthwise, julienne style
4 Tablespoons soy sauce
1 lb tuna steaks, raw cut into cubes

Instructions

Heat up the coconut oil in a wok or skillet
Cook the onions over medium-high heat until translucent, about 5 minutes
Add in the ginger, garlic, red chilies and curry powder, reduce heat and cook until fragrant.
Stir in the coconut milk, green onion and cucumber
Add in the soy sauce and stir to combine
Add in the tuna cubes and cook until desired preference. Do not overcook.
Serve with coconut rice, or regular steamed rice.

Nutrition

Palusami (A corned beef, taro root leaves and coconut dish)

February 13, 2020 By Darlene at International Cuisine

Palusami is a beloved dish all over Oceania. It is typically made with canned corned beef aka Spam. It seems like an odd dish for island nations but when you think about it, they eat fish all the time so a little canned beef is a welcome ingredient. This dish is also typically made with taro root leaves however they can be a bit tricky to find here in the states. You may find them at your Asian grocer however if you can’t find them, spinach is a lovely substitute. Honestly, I was totally skeptical about this dish but it turned out delicious. You really should try it!

Okay, I realize that this is not the most appetizing dish I have made but it truly has lovely flavor. It is easy to make and if you know anyone from remote nations like Tuvalu or Solomon Islands or other Oceania nations, they will flip if you make this for them.

Did you know that many of these remote island nations have to import nearly all of their food. On Tuvalu for example they only have coral atolls so things are very hard to grow in that saline environment. They of course have an abundance of fish and seafood. I remember when we were in Christmas Island, we thought we were doing the people a favor by giving them all the fish we caught on the only deep sea vessel they had on the island. When we left we noticed a bunch of ice chests lined up to go on the plane. It turns out they wanted to sell the fish to the market in Hawaii and get the cash to buy some meat, lol!

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu. There, you will also find more authentic recipes to go with your Palusami, like taro root chips, tuna coconut curry and coconut pudding.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.43 from 7 votes

Palusami (A corned beef, taro root leaves and coconut dish )

A wonderful use of canned corned beef, a surprisingly yummy dish.

Course Side Dish

Cuisine Solomon Islands, Tuvalu

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 108kcal

Author Darlene at International Cuisine

Ingredients

1 12 oz (0.45 kg) can Corned beef
1/2 bunch Taro leaves or spinach chopped
1 small Yellow onion chopped finely
2 cloves Garlic minced
2 Tablespoons Soy Sauce
3/4 cup Coconut Milk divided

Instructions

Preheat oven to 350 degrees.
In a large saucepan over medium heat, sauté your onions, stirring constantly until translucent.
Add the minced garlic to the onions and stir for another minute.
Turn the heat up to medium high and add the corned beef and soy sauce. Use a fork to shred the corned beef. Cook stirring occasionally until a bit browned but not burnt.
Add in the half of the coconut milk and bring to a simmer.
Grease a casserole dish and put down half of the chopped spinach, spoon in the corned beef mixture and then add the rest of the chopped spinach on top. Pour over the remaining coconut milk, add a little salt and pepper to taste.
Cover the casserole dish tightly with foil and bake for 45 minutes.
Serve with rice.

Nutrition

Coconut Pudding ( A Dessert from Solomon Islands and Tuvalu)

February 13, 2020 By Darlene at International Cuisine

Coconut pudding is a super quick and easy recipe to make. I actually think it is more like a jello than a pudding. It is very tasty and would be perfect for hot summer day on the beach. I served it in a coconut shell for a unique presentation.

Coconuts are abundant on both of these island nations, Solomon Islands and Tuvalu. You can of course make the coconut pudding using fresh coconut milk which would be most authentic or you can also make it with canned coconut milk. Sometimes opening a coconut can be a bit intimidating but the truth is if you use a corkscrew and poke one of the eyes you can remove the water. Then you can give the coconut a good whack with the back side of sturdy clever and it will crack right open. If you want to remove the flesh of the coconut this tool comes in very handy.

Did you know that Tuvalu is the least visited country in the world? It is quite remote and may be one of the first to go under the sea due to climate change. If you would like to learn more about these countries be sure to check out “Our Journey to Solomon Islands and Tuvalu”

If you are looking for more authentic Oceania recipes be sure to check out my other recipes Taro Root Chips, Palusami, and Tuna Coconut Curry.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 6 votes

Coconut Pudding (A Sweet Island Dessert)

This is a super quick and easy recipe that would be perfect for a warm summer day on the beach

Course Dessert

Cuisine Solomon Islands, Tuvalu

Prep Time 5 minutes

Cook Time 7 minutes

refrigeration time 1 hour

Total Time 1 hour 12 minutes

Servings

Calories 255kcal

Author Darlene at International Cuisine

Ingredients

2 14 0z Cans Coconut Milk unsweetened
1/2 Cup cornstarch
1 Cup Sugar
1/4 teaspoon Salt
2 Coconuts Cut in half for serving

Instructions

In a medium size saucepan add in all the ingredients and cook over medium high heat.
Stir constantly until the sugar and cornstarch is dissolved.
Keep stirring until the mixture starts to boil, thicken and is smooth.
Remove from heat and place in a covered bowl into the refrigerator for about 1 hour until chilled.
When you are ready to serve prepare your coconuts if using as a serving vessel.
Scoop the coconut pudding into the coconuts and serve.

Nutrition