~359 cal · 5g protein · 43g carbs · 20g fat (estimated, per serving)
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Boiled kumara tossed with grated coconut
🇸🇧 Honiara
Root crops and coconut anchor the Solomon Islands table. A common breakfast is simply kumara boiled until sweet and soft, then broken up and mixed with fresh grated coconut and a pinch of salt — filling food that carries fishermen and gardeners through a long morning's work.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lbs kumara (sweet potato), peeled
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1 cup fresh coconut, grated
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6 cups water
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1 pinch pinch of salt
Instructions
1
Peel the kumara and cut into large chunks.
2
Boil in salted water until tender and easily pierced, about 15 minutes, then drain well.
3
Break the warm kumara into rough pieces in a bowl.
4
Toss through the fresh grated coconut and a pinch of salt so it warms and clings, and serve.
Solomon Islands village breakfast, Honiara.
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🌏 While it simmers — know your destination
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Honiara. A Guadalcanal capital of fish, kumara, and greens.
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Solomon Islands. Melanesian isles of fish, kumara, and slippery cabbage.
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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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