Best Micronesian Foods
This dish is a specialty from Micronesia made with marinated chicken that is baked with chunks of pineapple, grated coconut, and onions. The chicken is typically soaked in a marinade made with soy sauce, ginger, and the liquid from canned pineapple.
The marinated chicken is then topped with pineapple chunks, chopped onions, and grated coconut, and baked in the oven. Juicy and tender, chicken Micronesia has a sweet and savory flavor with mild aromas of coconut and pineapple. The dish is traditionally accompanied by steamed rice.
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Breadfruit or mahi is one of the staples of Micronesian cuisine. In this traditional dish, breadfruit halves are cooked over hot stones and coconut husks. The halves are then placed on hot stones, and another layer of smaller stones is placed on the fruit.
The whole creation is additionally covered in fresh taro leaves and left to steam and smoke until done.
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This flavor-packed dish features fried chicken and vegetables in a creamy coconut curry. It is typically made with fried pieces of chicken, potatoes, carrots, bell peppers, onions, ginger, and garlic, which are cooked in coconut milk flavored with curry powder.
Onions, ginger, and garlic are usually sautéed before being mixed with the other ingredients to enhance the flavor of the dish. For additional heat, this curry can be spiced up with chili powder. The dish is usually accompanied by steamed white rice.
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This traditional dish combines cooked and warm taro or breadfruit that are vigorously pounded into a thick paste. The dish is finished off with the addition of coconut milk, which is blended with the fruit to achieve a lighter and creamier consistency.
Kón is a culturally significant dish for the region and is often prepared during ceremonies and on various special occasions. It is traditionally associated with the region Chuuk and is often given as a peace offering among families.
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Koahpnoir koakihr is a Micronesian dish that features yams smothered in coconut milk. Traditionally prepared in an iron pot called oampwoat, this dish is made with ground yams and pieces of yams that are cooked in coconut milk until tender.
The dish is typical of Pohnpei, where yams are one of the primary crops.
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Pihlohlo mwehng is a traditional dish that consists of taro root coated with coconut sap syrup. The dish is made with a mixture of boiled and ground taro root, starch, and sugar. The taro mixture is then formed into oblong-shaped pieces that are added to a pot of caramelized coconut sap syrup and thoroughly coated with it.
Typical of Mwoakilloa, this specialty uses mwehng, which is a variety of hard or swamp taro root traditionally harvested by women.
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This traditional Micronesian dish consists of mashed or pounded bananas that are combined with coconut milk. Uht sukusuk, meaning mashed bananas, is typically covered in coconut milk, and is often prepared and served on palm leaves.
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Taro balls are eaten throughout Micronesia and appear in numerous varieties under different local names. They usually consist of boiled and mashed taro root that is mixed with grated coconut and formed into small or large sized balls. This traditional Micronesian dessert nowadays typically incorporates sugar and might vary from soft to firm in terms of texture.
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