Traditional Food in Palau: 10 Iconic Dishes to Know

Ingredients

• 800 g protein specified by the dish, trimmed and portioned
• 1 medium onion, sliced
• 2 tbsp vegetable oil
• 2 tbsp taro
• 1 tsp tapioca
• 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

• 600 g taro
• 250 g tapioca
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp chopped coconut
• 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 taro
• 2–4 tbsp sugar or honey, to taste
• 1 small handful tapioca, 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 rice, quinoa, couscous or the grain specified by the dish
• 2 tbsp vegetable oil or butter
• 1 medium onion, finely chopped
• 150 g taro
• 1 tsp tapioca
• 600 ml water or verified vegetable stock
• 1 tsp salt
• 2 tbsp coconut

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

• 800 g protein specified by the dish, trimmed and portioned
• 1 medium onion, sliced
• 2 tbsp vegetable oil
• 2 tbsp taro
• 1 tsp tapioca
• 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

• 800 g protein specified by the dish, trimmed and portioned
• 1 medium onion, sliced
• 2 tbsp vegetable oil
• 2 tbsp taro
• 1 tsp tapioca
• 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

• 600 g taro
• 250 g tapioca
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp chopped coconut
• 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 taro
• 250 g tapioca
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp chopped coconut
• 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 taro
• 1 tsp tapioca
• 600 ml water or verified vegetable stock
• 1 tsp salt
• 2 tbsp coconut

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

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

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.