Palauan Recipes
3 recipesPalauan cooking draws on the reef, the mangroves and the taro patch. Taro, grown in wet gardens, is the traditional staple and is boiled, sliced and served with fish, while the leaves go into demok, the soup of taro leaves and coconut milk that many consider the national dish. Cassava, called tapioca, is grated for sweets and snacks, and sweet potato is also eaten. Fish, clams, mangrove crab and land crab are eaten regularly, and crab meat in coconut cream, called ukaeb, is served in the shell on special occasions. Japanese rule left a lasting mark: tama, fried dough balls, korokke and soy-braised dishes are everyday food. Filipino and American influences are also strong, and rice is now eaten daily. Coconut is used for milk, syrup and drinks, and tender coconut flesh is a common snack. Meals are generally mild and centered on fresh seafood.
Staple ingredients
- taro
- cassava (tapioca)
- coconut milk
- reef fish
- mangrove and land crab
- sweet potato
- rice
- taro leaves
Soups
Main Dishes
Snacks
Common questions
What is Palauan food known for?
Taro and taro leaves, coconut-milk soups, fresh reef fish and crab, plus Japanese-influenced snacks such as tama. Seafood and coconut appear in almost every meal.
What is the national dish of Palau?
Demok, a soup of taro leaves simmered in coconut milk, sometimes with crab, is the dish most often called national. It is served at community events.
Is Palauan food spicy?
Not usually. Palauan dishes are mild and coconut-rich, and chili is added at the table by those who like it.