Vegetarian Food in Nauru: Traditional Dishes, Vegan Options & What to Order

Ingredients

• 800 g protein specified by the dish, trimmed and portioned
• 1 medium onion, sliced
• 2 tbsp vegetable oil
• 2 tbsp coconut
• 1 tsp pandanus
• 1 tsp salt
• Black pepper, to taste
• 150 ml water, wine or other traditional cooking liquid where appropriate

Method

1. Season the protein with salt, pepper and the dish's characteristic aromatics.
2. Brown, grill or gently sear according to the traditional technique described in the guide.
3. Add onion, herbs and any cooking liquid when the dish calls for braising; otherwise continue grilling until properly cooked.
4. Rest the protein before serving and pair it with the traditional starch, herbs or sauce named in the article.

Ingredients

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

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

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

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

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

• 500 g coconut, prepared for roasting or chopping
• 250 g pandanus
• 1 small onion, finely sliced
• 2 tbsp extra-virgin olive oil or neutral vegetable oil
• 1 tbsp lemon juice or mild vinegar
• 2 tbsp chopped taro
• 1/2 tsp salt, plus more to taste
• Black pepper or chili, to taste

Method

1. Prepare the vegetables according to the dish: roast, grill, boil or leave raw as appropriate, then cool until easy to handle.
2. Chop or slice to the texture associated with the dish and place in a wide bowl.
3. Add onion, herbs, oil and acid. Season with salt, pepper and chili if appropriate.
4. Rest for 10–15 minutes so the flavors settle, then serve at room temperature unless the dish is normally served warm.

Ingredients

• 600 g coconut
• 250 g pandanus
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp chopped taro
• 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 rice, quinoa, couscous or the grain specified by the dish
• 2 tbsp vegetable oil or butter
• 1 medium onion, finely chopped
• 150 g coconut
• 1 tsp pandanus
• 600 ml water or verified vegetable stock
• 1 tsp salt
• 2 tbsp taro

Method

1. Rinse or prepare the grain according to its needs; drain well.
2. Soften the onion in oil or butter, then add spices and any firm vegetables.
3. Stir in the grain and liquid, season, cover and cook gently until tender.
4. Rest off heat for 10 minutes, then fluff or turn out according to the dish's serving style and finish with herbs, nuts or fruit.

Ingredients

• 300 g coconut
• 100 g sugar, adjust to taste
• 250 ml pandanus
• 1/2 tsp ground cinnamon or cardamom, if appropriate
• 1 pinch salt
• 50 g taro, 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 coconut
• 250 g pandanus
• 400 g canned tomatoes or 3 ripe tomatoes, chopped
• 500 ml water or verified vegetable stock
• 1 tsp taro
• 1 tsp salt, plus more to taste
• 2 tbsp chopped breadfruit

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.