~752 cal · 42g protein · 60g carbs · 41g fat (estimated, per serving)
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Breadfruit dumplings in coconut beside grilled fish
🇲🇭 Majuro
Bwiro — fermented, preserved breadfruit — is a Marshallese survival food and delicacy, a way of banking the breadfruit harvest against lean months on the atolls. Wrapped and steamed, often sweetened with coconut, it is paired with fresh grilled reef fish for a meal that spans the islands' past and present.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lb breadfruit (ripe), mashed
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1.5 lb reef fish, whole or fillets
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1.5 cups thick coconut cream
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2 tbsp sugar
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to taste salt
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as needed banana leaves or foil
Instructions
1
Form the mashed breadfruit into small dumplings and wrap in leaves or foil.
2
Steam the dumplings 25 minutes until firm.
3
Warm the coconut cream with the sugar and a pinch of salt into a sweet sauce.
4
Grill the fish (or hearts of palm) until charred and cooked.
5
Serve the dumplings in the coconut sauce with the grilled fish.
Majuro tradition.
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🌏 While it simmers — know your destination
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Majuro. An atoll capital of reef fish and preserved breadfruit.
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Marshall Islands. Coral atolls of reef fish and preserved breadfruit.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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