Micronesian Recipes
3 recipesThe Federated States of Micronesia are made up of four states, Yap, Chuuk, Pohnpei and Kosrae, each with its own language and food customs. Breadfruit, taro, yam and banana are the traditional starches, and coconut milk finishes many dishes. Breadfruit is boiled and pounded, roasted, or fermented in pits so it keeps between harvests. Pohnpei is known for yams and for the ceremonial drink sakau, made from the root of a pepper plant. Fish such as tuna, grouper and snapper are caught from reefs and open water, and pigs and chickens are saved for feasts. Japanese and American contact shaped everyday cooking, and soy sauce, vinegar and sugar marinades for grilled chicken and pork ribs are now a common sight at gatherings. Rice is the main imported staple. Meals are simple and filling, with sharing and ceremony central to feasts.
Staple ingredients
- breadfruit
- taro
- yam
- bananas
- coconut milk
- tuna and reef fish
- rice
- pork and chicken
Soups
Main Dishes
Side Dishes
Common questions
What is Micronesian food known for?
Pounded breadfruit and taro, yams with coconut milk, fresh reef fish and soy-marinated grilled meats. Meals are starch-based and gently seasoned.
What is the national dish of the Federated States of Micronesia?
There is no single national dish because each state has its own. Breadfruit in some form, pounded or roasted, is the starch most often linked with the islands.
Is Micronesian food spicy?
Mostly mild. Red chili is added to some fish soups and marinades, but most traditional dishes rely on coconut milk and salt rather than heat.