3 dishes people actually cook in Palau: what they are, how long they take, and what you need to buy.
What can you cook from Palau? 3 traditional Palau dishes, from Ukaeb (50 min, the quickest) to Demok (65 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Palau on the map. Drag to spin the planet.
Palau's favourite crab dish: crab meat mixed with coconut cream, onion and chili, packed back into the shells, topped with thick coconut cream and baked.
A ginger broth in which the chicken is browned before any liquid, then finished with green papaya and chili pepper leaves.
Palau national soup of young taro leaves blanched then melted into coconut milk with land crab, thickened only by the starch the leaves release.
Copper documents three dishes from Palau: Ukaeb, Tinola and Demok. Onion and garlic each appear in more than one recipe. All three are simmered. One of the three needs an oven. Between them they use 22 different ingredients.
The three recipes need 22 ingredients between them, of which 3 are shared by more than one dish. Green chili the hardest to find: of the 586 dishes in Copper's atlas, 13 use green chili. Every ingredient list on this page is complete, with quantities, and free to read.
Ukaeb is the quickest at 50 minutes. Demok is the longest at 65 minutes. The median is 55 minutes — a weekend dish rather than a weeknight one.
Ukaeb, Tinola and Demok are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Palau is part of Pacific Island.
Countries close to Palau on the globe — and close on the plate.
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