3 dishes people actually cook in Solomon Islands: what they are, how long they take, and what you need to buy.
What can you cook from Solomon Islands? 3 traditional Solomon Islands dishes, from Slippery cabbage in coconut milk (35 min, the quickest) to Cassava pudding (330 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Solomon Islands on the map. Drag to spin the planet.
Leaves of aibika, the Solomon Islands slippery cabbage, cooked for a few minutes in freshly squeezed coconut milk until they turn soft and silky.
Young taro leaves stacked into a cup, filled with onion-spiked coconut cream and baked until the parcel collapses into a dark green custard.
Grated, squeezed cassava bound with coconut milk and baked for hours in banana leaves until it sets into a dense, savoury cake.
Copper documents three dishes from Solomon Islands: Slippery cabbage in coconut milk, Palusami and Cassava pudding. Banana leaves and coconut milk each appear in more than one recipe. Two of the three are baked. Two of the three need an oven. Between them they use 14 different ingredients.
The three recipes need 14 ingredients between them, of which 3 are shared by more than one dish. Banana leaves the hardest to find: of the 586 dishes in Copper's atlas, 23 use banana leaves. Every ingredient list on this page is complete, with quantities, and free to read.
Slippery cabbage in coconut milk is the quickest at 35 minutes. Cassava pudding is the longest at 330 minutes, most of it unattended. The median is 105 minutes — a weekend dish rather than a weeknight one.
Slippery cabbage in coconut milk and Palusami are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Solomon Islands is part of Pacific Island.
Countries close to Solomon Islands on the globe — and close on the plate.
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