Kiribati Food

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Restaurants are few in number and are situated mainly in the larger towns.

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Specialities: 

In the southern islands, the boiled fruit of pandanus (screwpine), sliced thinly and spread with coconut cream. 

Palu sami (coconut cream with sliced onion and curry powder, wrapped in taro leaves and pressure cooked in an earth-oven packed with seaweed. It can be eaten on its own or served with roast pork or chicken).

As in many of the islands of the South Pacific, there is a tendency amongst local people to regard imported canned products as luxuries.

Tipping: 

Not expected.