Vegetarian Food in Federated States of Micronesia: Traditional Dishes, Vegan Options & What to Order

Ingredients

• 300 g breadfruit
• 750 ml water, plus more as needed
• 1 tsp fine salt
• 1 tbsp vegetable oil or butter, if traditional for the dish
• 2 tbsp taro, optional

Method

1. Bring the water and salt to a steady simmer in a heavy saucepan.
2. Add the main grain or starch gradually while stirring to prevent lumps.
3. Cook over low heat, stirring and folding until the mixture reaches the dish's traditional thick or elastic texture.
4. Finish with oil, butter, cheese or herbs only where appropriate, then serve immediately with the accompaniments described in the guide.

Ingredients

• 600 g breadfruit
• 250 g taro
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp chopped yam
• 1 tsp salt
• Black pepper or chili, to taste

Method

1. Prepare the vegetables so pieces cook at a similar rate.
2. Warm the oil and soften onion and garlic without burning.
3. Add the vegetables in order of cooking time and season lightly.
4. Cook until tender but still distinct, then add fresh herbs and adjust salt and acidity.
5. Serve warm or at room temperature according to the dish's traditional style.

Ingredients

• 600 g breadfruit
• 250 g taro
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp chopped yam
• 1 tsp salt
• Black pepper or chili, to taste

Method

1. Prepare the vegetables so pieces cook at a similar rate.
2. Warm the oil and soften onion and garlic without burning.
3. Add the vegetables in order of cooking time and season lightly.
4. Cook until tender but still distinct, then add fresh herbs and adjust salt and acidity.
5. Serve warm or at room temperature according to the dish's traditional style.

Ingredients

• 300 g breadfruit
• 100 g sugar, adjust to taste
• 250 ml taro
• 1/2 tsp ground cinnamon or cardamom, if appropriate
• 1 pinch salt
• 50 g yam, optional

Method

1. Prepare the main ingredient by grating, chopping, soaking or cooking as required for the dish.
2. Combine it with the liquid, sugar and seasoning in a saucepan or mixing bowl.
3. Cook or bake gently until the mixture is tender and cohesive, taking care not to scorch high-sugar or coconut mixtures.
4. Cool slightly, garnish only with ingredients appropriate to the cuisine, and serve in the traditional warm or room-temperature style.

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500 g breadfruit
• 250 g taro
• 400 g canned tomatoes or 3 ripe tomatoes, chopped
• 500 ml water or verified vegetable stock
• 1 tsp yam
• 1 tsp salt, plus more to taste
• 2 tbsp chopped banana

Method

1. Warm the oil in a heavy pot and soften the onion over medium heat without browning heavily.
2. Add garlic and spices; stir just until fragrant.
3. Add the main vegetables or legumes, tomatoes and water or stock. Bring to a gentle simmer.
4. Cook partly covered until the ingredients are tender and the sauce has thickened naturally.
5. Adjust salt and acidity, fold in fresh herbs, and rest for 5 minutes before serving with the staple suggested in the article.

Ingredients

• 12 wrappers, leaves, vegetables or dough portions suitable for Kehp suhduk
• 300 g breadfruit
• 1 small onion, finely chopped
• 100 g taro
• 2 tbsp chopped yam
• 1 tbsp vegetable oil
• 1 tsp salt
• Black pepper or chili, to taste

Method

1. Prepare the wrapper or vegetable shell so it is flexible enough to fill without tearing.
2. Cook or mix the filling ingredients until seasoned and cohesive but not wet.
3. Divide the filling evenly, shape or roll the pieces, and arrange them seam-side down.
4. Steam, bake, simmer or fry according to the dish's traditional cooking method until fully cooked.
5. Rest briefly and serve with the sauce, herbs or accompaniment identified in the country guide.

Ingredients

• 300 g breadfruit
• 750 ml water, plus more as needed
• 1 tsp fine salt
• 1 tbsp vegetable oil or butter, if traditional for the dish
• 2 tbsp taro, optional

Method

1. Bring the water and salt to a steady simmer in a heavy saucepan.
2. Add the main grain or starch gradually while stirring to prevent lumps.
3. Cook over low heat, stirring and folding until the mixture reaches the dish's traditional thick or elastic texture.
4. Finish with oil, butter, cheese or herbs only where appropriate, then serve immediately with the accompaniments described in the guide.

Ingredients

• 600 g breadfruit
• 250 g taro
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp chopped yam
• 1 tsp salt
• Black pepper or chili, to taste

Method

1. Prepare the vegetables so pieces cook at a similar rate.
2. Warm the oil and soften onion and garlic without burning.
3. Add the vegetables in order of cooking time and season lightly.
4. Cook until tender but still distinct, then add fresh herbs and adjust salt and acidity.
5. Serve warm or at room temperature according to the dish's traditional style.

Ingredients

• 1 litre water
• 2 tbsp breadfruit
• 2–4 tbsp sugar or honey, to taste
• 1 small handful taro, optional
• Ice or extra hot water, as appropriate

Method

1. Bring the water to a boil, then reduce to a gentle simmer.
2. Add the main flavoring and any spices or herbs; steep gently until aromatic.
3. Strain if needed, then sweeten gradually so the drink remains balanced rather than syrupy.
4. Serve hot or chilled according to the traditional style described in the article.

Ingredients

• 300 g breadfruit
• 750 ml water, plus more as needed
• 1 tsp fine salt
• 1 tbsp vegetable oil or butter, if traditional for the dish
• 2 tbsp taro, optional

Method

1. Bring the water and salt to a steady simmer in a heavy saucepan.
2. Add the main grain or starch gradually while stirring to prevent lumps.
3. Cook over low heat, stirring and folding until the mixture reaches the dish's traditional thick or elastic texture.
4. Finish with oil, butter, cheese or herbs only where appropriate, then serve immediately with the accompaniments described in the guide.