3 dishes people actually cook in Micronesia: what they are, how long they take, and what you need to buy.
What can you cook from Micronesia? 3 traditional Micronesia dishes, from Tinola (55 min, the quickest) to Kelaguen (100 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Micronesia on the map. Drag to spin the planet.
Chuuk's pounded breadfruit: boiled, then beaten while still hot into a smooth, sticky paste, eaten plain or worked with coconut cream.
Charcoal-grilled chicken chopped fine and cured in lemon juice with fresh grated coconut and island hot peppers.
Chicken broth built on julienned ginger and fish sauce, with green papaya wedges and the faintly bitter leaves of the chilli plant.
Copper documents three dishes from Micronesia: Kón, Kelaguen and Tinola. Two of the three are boiled. Not one needs an oven — they cook entirely on the hob. Between them they use 18 different ingredients.
The three recipes need 18 ingredients between them. Copper's atlas covers 586 dishes from 198 countries, and these three are the Micronesia entries. Every ingredient list on this page is complete, with quantities, and free to read.
Tinola is the quickest at 55 minutes. Kelaguen is the longest at 100 minutes. The median is 80 minutes — a weekend dish rather than a weeknight one.
Kelaguen and Tinola are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Micronesia is part of Pacific Island.
Countries close to Micronesia on the globe — and close on the plate.
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