Fish and coconut define Kiribati’s core food base. Fresh fish, often grilled or served raw, appears in most meals, supported by coconut in multiple forms, including coconut milk sauces and grated flesh. Dishes like palusami, where ingredients are wrapped in taro leaves and cooked with coconut cream, show up across the islands. Breadfruit and pandanus provide starch, sometimes baked or dried for longer use. Meals are simple, built around what is immediately available, with very little separation between everyday eating and traditional dishes.
