Solomon Islands (Oceania) 4 October 2020

The Solomon Islands is located in the continent of Oceania. It is in the Pacific Ocean and has the island of Lata and the Coral Sea to the southeast, Australia and the Solomon Sea to the south and southwest, and Papua New Guinea to the northwest.

The capital is Honiara.

The official language is English.

The climate is tropical, is hot and humid, and has year-round rainfall. The main staple is fish, but they also eat coconut, sweet potatoes, rice, taro roots, taro leaves, cassava, bananas and breadfruit. (https://www.internationalcuisine.com/about-food-and-culture-of-solomon-islands-and-tuvalu/#:~:text=The%20main%20staple%20of%20Solomon,very%20famous%20breadfruit%20called%20ulu).

https://www.britannica.com/place/Solomon-Islands

FISH CURRY WITH TOMOTOES (http://stilettosinsolomons.blogspot.com/2010/12/solomon-island-recipe-of-week-fish.html):

  • 1 medium size fish (snapper, yellow fin, tuna, trout)
  • 2 TBSP curry powder
  • 2 TBSP of oil (you can also try sesame oil also)
  • Tomatoes (there is no specific amount)
  • 2 TBSP lime, juiced
  1. Cut tomatoes into desired size.
  2. Heat oil and add curry, stir under low heat.
  3. Add tomatoes, stir like the wind.
  4. Add fish into the mixture; stir to allow mixture to coat the fish.
  5. Cook them very slowly on low fire until the fish is cooked.
  6. Add salt/pepper to taste.
  7. Put in a shallow baking dish into a preheated oven of 375 for 30 minutes, or until fish flakes with a fork. 
  8. Baste with seasoned oil mixture 2 to 3 times during the baking.
Here is the Fish Curry with Tomatoes and peas. Very good meal!!

CASSAVA PUDDING (https://www.dominicancooking.com/17327-cassava-flour-tapioca-pudding-recipe.html):

  • 6 TBSP butter, at room temperature, divided
  • ½ C brown sugar + 4 TBSP, divided
  • 1-1/4 C Cassava Flour (Tapioca)
  • ¾ C milk
  • ¼ C oil
  • 1 egg
  • 1/ tsp salt
  • 1 TBSP cinnamon powder
  • ½ tsp clove powder
  • ½ tsp ginger powder
  1. Heat the oven to 250 F.
  2. Grease a 9” baking pan with 2 TBSP butter, covering the bottom very well.  Cover the bottom of the pan with the 4 TBSP of brown sugar.  Set aside.
  3. In a bowl mix the remaining butter, brown sugar, cassava flour, milk, oil, egg, salt, cinnamon, clove and ginger.  Whisk until it is mixed thoroughly.  Pour carefully into the pan, making sure not to disturb the sugar layer.
  4. Bake for 20 minutes, or until you poke it with a toothpick, and it comes out clean.  Cool to room temperature and chill.  Loosen the edges with a knife, cover with a plate that can hold the syrup and turn.  Serve at room temperature.
Here is the Cassava Pudding. Doesn’t exactly look like it should, but it was really good still.

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