3 dishes people actually cook in Marshall Islands: what they are, how long they take, and what you need to buy.
What can you cook from Marshall Islands? 3 traditional Marshall Islands dishes, from Mashed taro (60 min, the quickest) to Mokwaṇ (4560 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Marshall Islands on the map. Drag to spin the planet.
Cooked breadfruit pounded into thick fresh coconut cream and set in banana leaves, with no eggs and no oven custard about it.
Swamp taro corms from freshwater pits, boiled and crushed under thick first-press coconut cream.
Mokwan is pandanus pulp cooked in an earth oven, sun-dried for several days and rolled into a paste that keeps for years.
Copper documents three dishes from Marshall Islands: Breadfruit pudding, Mashed taro and Mokwaṇ. Coconut cream and banana leaves each appear in more than one recipe. Two of the three are baked. Two of the three need an oven. Between them they use 9 different ingredients.
The three recipes need 9 ingredients between them, of which 2 are shared by more than one dish. Coconut cream and banana leaves the hardest to find: of the 586 dishes in Copper's atlas, 22 use coconut cream and 23 use banana leaves. Every ingredient list on this page is complete, with quantities, and free to read.
Mashed taro is the quickest at 60 minutes. Mokwaṇ is the longest at 4560 minutes, most of it unattended. The median is 125 minutes — a weekend dish rather than a weeknight one.
Mashed taro is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Marshall Islands is part of Pacific Island.
Countries close to Marshall Islands on the globe — and close on the plate.
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