Cuisine of Solomon Islands

Last updated

Cuisine of Solomon Islands
Bowl of poi.jpg
A bowl of poi.
Country or region Solomon Islands
National dish Poi
National drink Kava

The cuisine of Solomon Islands has developed over 5,000 years of inhabitation and external influences. From the Spanish, the islands received cattle; from the Asians and Indians, spices, exotic vegetables and fruit.

Contents

The islands were later colonized 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 variety of fruits and vegetables figure into the local cuisine.

Fundamentals

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.

Notable dishes

Distinctive dishes of the Solomons include:

See also

References