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Solomon Islands

Poi, fish in coconut and motu earth ovens.

Iconic recipes

Reef fish poached in spiced coconut cream.

Pounded taro paste — a staple of Solomon village meals, served with fish or stew.

Grated cassava baked with coconut cream and brown sugar into a chewy, caramelised slab.

Pit-cooked pork and yams steamed over hot stones with banana leaves — communal feast.

Whole reef fish marinated in lime, garlic and chili then grilled over coals.

Ripe bananas simmered in coconut cream and sugar with a hint of nutmeg.