Palau

A Palauan ceremonial soup in which a whole fruit bat is simmered unbutchered in coconut milk seasoned heavily with fresh ginger, yielding a rich, dark broth consumed alongside the softened meat.

A chewed social-ritual quid of areca (betel) nut wrapped in a betel pepper leaf smeared with slaked lime, often with tobacco, central to Palauan and wider Micronesian social life.

Ripe or mature breadfruit simmered or baked in coconut milk until tender, absorbing the cream's richness to yield a mildly sweet, starchy Pacific side dish defined by the interplay of breadfruit sweetness and coconut depth.

A dense, sweetened pudding made from freshly grated raw cassava root bound with coconut milk and cooked by steaming or baking until firm and sliceable, traditionally wrapped in banana leaf and served at communal feasts.

A clear, minimally seasoned broth in which chunks of giant clam and boiled taro are simmered together with spring onion, relying entirely on the oceanic sweetness of the clam and the earthiness of taro for its flavor.

A whole-cooked specimen of Birgus latro — the world's largest land arthropod — boiled or fire-roasted and served with coconut cream, reserved across Indo-Pacific island cultures as a prestige feast protein.

A traditional Palauan everyday soup of fresh reef fish and taro simmered together in a light, turmeric-tinted coconut broth.

Fresh reef fish either pan-fried or lightly stewed, served over steamed Japanese-style short-grain rice as Palau's everyday staple meal.

Fresh reef fish, raw or lightly grilled, dressed in freshly squeezed coconut cream with citrus and aromatics, served as a main dish in Palauan cuisine.

A whole Scylla serrata mangrove crab steamed or boiled intact and served with fresh coconut sauce, the ceremonial feast centerpiece of Palau and Micronesia.

Ngmes is a traditional Palauan fermented-fish condiment, a pungent table sauce used to season and accompany everyday meals.

An assortment of locally caught fish and shellfish grilled over open coals, served communally at gatherings in Palau.

A Palauan ceremonial soup of sea turtle meat slow-simmered in broth with taro and island aromatics, traditionally reserved for high-status occasions.

A Palauan side dish of sweet potato (kukau) boiled then dressed with or cooked in rich coconut cream.

A traditional Pacific side dish of taro corms slow‑cooked in fresh coconut cream until tender and enveloped in a rich, slightly sweet sauce.

A simple Palauan household breakfast of eggs scrambled together with chopped young taro leaves and sautéed onion.

A dense sweet Palauan cake made from grated taro steamed with coconut milk and sugar until set into a sticky, rich pudding.