Cuisine of the Solomon Islands
The cuisine of the nation state of Solomon Islands has developed over 5000 years of inhabitation and external influences. From the Spanish, the islands received cattle, from the Asians and Indians various spices, exotic vegetables and fruit.
The islands were later colonies by the English, who left their own culinary mark. The main occupations of the locals are fishing and agriculture, so fish, coconuts, cassava, sweet potatoes and a high variety of fruits and vegetables figure into the local cuisine.
Cooking techniques include baking, boiling and frying. Special dishes are made using all kinds of ingredients. Fish is the staple meat in the Solomon Islands cuisine. Usually any meat is cooked and served with sweet potatoes, rice, taro roots, cassava, taro leaves and many other vegetables. Beside the local traditional cuisine many dishes from both European and Asian culture can be easily found and served in any restaurant or household of this country.
Distinctive dishes of the Solomons include:
- Ulu (breadfruit), can be served with any dish
- Bananas and other exotic fruits, and wrapped in pearl cassavas and served with whipped cream or caramel.
- Poi, made with fermented taro roots; served during any Solomonian celebration. This dish can be served with chicken or fish, or made like a porridge. Also used a lot during holidays is tapioca or pearl cassava, generally served like a pudding.