Honiara Food Culture

A staple dish made from mashed taro mixed with coconut cream, sometimes sweetened with sugar or combined with banana. The consistency ranges from thick and paste-like to more pudding-like depending on preparation. It serves as both a side dish and main carbohydrate source.

Poi has been a fundamental food across Melanesia for thousands of years, with taro being one of the first cultivated crops in the Pacific. In Solomon Islands, it represents cultural continuity and is often prepared for important gatherings.

Fresh raw fish marinated in lime juice and mixed with coconut cream, diced vegetables like tomatoes, onions, and capsicum, with a hint of chili. The lime juice 'cooks' the fish, creating a refreshing, tangy dish perfect for the tropical climate.

While similar dishes exist throughout the Pacific (Fiji's kokoda, Tahiti's poisson cru), Solomon Islands' version reflects local tastes with its particular balance of coconut and citrus. It showcases the islands' abundant fresh fish and demonstrates traditional preservation techniques.

Grated cassava mixed with coconut cream and sugar, then baked until it forms a dense, sweet pudding with a slightly chewy texture. Sometimes includes banana or pawpaw for added flavor and moisture.

Cassava, introduced to the Pacific centuries ago, became a crucial food crop. This pudding represents the adaptation of traditional cooking methods to create sweet dishes for celebrations and special occasions.

Fresh reef fish cooked in rich coconut cream with onions, sometimes with added greens like slippery cabbage or pumpkin tips. The dish is simple but showcases the quality of local fish and the centrality of coconut in Solomon Islands cooking.

This cooking method predates modern kitchens, traditionally prepared in bamboo tubes over open fires. It represents the marriage of the islands' two most abundant resources: fish and coconuts.

Grated taro or cassava mixed with coconut cream and sometimes banana, wrapped in banana leaves and steamed or baked. The parcels are portable, filling, and showcase traditional wrapping and cooking techniques.

Tuluk represents ancient Pacific cooking wisdom—using banana leaves as natural cookware that imparts subtle flavor while steaming food to perfection. These parcels were ideal for travelers and warriors.

Whole fresh fish, often tuna, Spanish mackerel, or reef fish, simply grilled over coconut husk coals. Minimal seasoning allows the freshness of the catch to shine through, typically served with lime and root vegetables.

Grilling fish over open flames is perhaps the oldest cooking method in the Solomon Islands, dating back to the first Melanesian settlers. The technique remains virtually unchanged, emphasizing simplicity and freshness.

Boiled or roasted sweet potato served with warm coconut cream, sometimes sweetened slightly. This humble dish is a daily staple for many Solomon Islanders and demonstrates how simple ingredients can be satisfying.

Sweet potato arrived in the Pacific relatively recently (within the last 400 years) but quickly became a crucial crop due to its resilience and nutritional value. The coconut cream pairing is a distinctly Melanesian touch.

Sago pearls cooked until translucent and served with coconut cream and sugar, sometimes with banana or pawpaw. The texture is unique—soft, slightly chewy pearls in rich, sweet cream.

Sago, extracted from the pith of sago palms, has been a traditional starch source in parts of Melanesia for millennia. This pudding version shows how traditional ingredients are adapted into sweet dishes.

Rice cooked in coconut cream instead of water, creating a rich, aromatic side dish that pairs well with fish and vegetable dishes. Sometimes includes pandan leaf for additional fragrance.

While rice isn't traditional to the Solomon Islands, this preparation method shows how imported ingredients have been adapted using local coconut to create something distinctly Pacific.

Green (unripe) pawpaw shredded and mixed with lime juice, coconut, onions, and sometimes chili. Refreshing and slightly crunchy, it provides a contrast to heavier coconut-based dishes.

Green pawpaw salads are popular throughout the Pacific and Southeast Asia. The Solomon Islands version typically features more coconut and less spice than Southeast Asian variants.

Cassava cut into chips or chunks and deep-fried until golden and crispy outside, fluffy inside. Often served as a snack or side dish, sometimes with a spicy dipping sauce.

This is a more modern preparation of cassava, showing how traditional ingredients are adapted to contemporary cooking methods. It's become increasingly popular as a local alternative to potato chips.

Clear or coconut-based broth with mixed seafood including fish, prawns, and sometimes crab, with local greens and root vegetables. Light yet nourishing, perfect for the tropical climate.

Seafood soups represent practical cooking—using smaller fish and shellfish that might not be suitable for grilling, combined with whatever vegetables are available, creating nutritious one-pot meals.