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Tinola, a soup commonly eaten in Palau

{{Culture of Palau}} Palauan cuisine (Palauan: Kall er Belau) refers to the culinary practices and traditions of the island of Palau. Palau was first settled by Austronesians from Southeast Asia, with many traditional meals derived from crops and animals brought over to the islands. Numerous occupations from foreign empires also influenced the cuisine of Palau, with Japanese, Filipino and American having the most influential.

History

A field in Palau growing Taro

Dishes

• Demok – Taro leaves stewed in coconut milk.
• Earth oven (Klum) – A method of cooking by the indigenous Palauans that involved cooking food buried in the ground on hot rocks.
• Japanese curry (Kare) –
• Korokke –
• Maze gohan (Mazegohang) –
• Nitsuke (Nitske) –
• Okoy (Ulkoy) –
• Onigiri (Musubi) –
• Oyakodon (Oiakodomburi) –
• Rösti – Grated taro formed into a pattie and fried.
• Tinola –
• Tsukemono (Skemono) –
• Udon (Udong) –
• Yakisoba –

Desserts

Shiruko, known locally as Chosiruko, a dessert commonly eaten on New Year’s Day

• An-doughnut (Chaburabang) – A deep fried doughnut containing a filling of red bean paste.
• Anpan (Chambang) – Bread containing red bean paste filling.
• Halo-halo –
• Karintō (Karintong) – A deep fried dough coated in sugar.
• Pichi-pichi –
• Seboseb – A traditional Palauan pudding made from coconut milk thickened with arrowroot.
• Shiruko (Chosiruko)
• Tama –

See also

• List of Oceanian cuisines