What to Eat in the Solomon Islands

The Solomon Islands sit across a warm Pacific arc of coral reefs, rainforest, and gardened villages. An equatorial, rainy climate keeps staples in steady supply: cassava, taro, sweet potato, bananas, breadfruit, and coconuts. Reef fish and shellfish round out everyday meals.

Eating follows availability and season. Families cook over wood fires, steam food in banana leaves, or bake in earth ovens for feasts. Markets connect coastal and inland producers, and while rice and tinned fish are common, local roots, greens, and coconut still define the table.

Grated cassava is the base of the Solomon Islands’ beloved “pudding,” a baked staple for gatherings. The fresh tuber is peeled and finely grated, sometimes lightly squeezed to reduce moisture, then mixed with thick coconut cream and a little salt. Families fold the mixture into banana or heliconia leaves, occasionally adding ripe banana or chopped ngali (canarium) nuts for richness, and bake it in a leaf‑lined earth oven until set. The result slices cleanly: dense yet tender, mildly sweet, with a toasty leaf aroma and creamy coconut finish. Pudding anchors Sunday lunches, church fundraisers, and weddings, where trays are cut and shared before the main meats and fish appear. At home it pairs with brewed tea, fried reef fish, or leftover greens, and it travels well for school or garden work the next day.

Across the islands, a lime‑cured fish salad—often called kokoda‑style—is a favored way to showcase very fresh catch. Firm reef fish such as trevally, wahoo, or tuna is diced and briefly marinated in local lime juice until the surface turns opaque, then drained and folded with freshly squeezed coconut milk. Finely sliced spring onion, tomato, grated ginger, and chilies add brightness, while a pinch of sea salt balances the natural sweetness of coconut. Served chilled in a bowl or back in a coconut shell, it tastes cool, citrusy, and clean, with a silky texture from the cream and a gentle heat from the chili. The dish appears at coastal celebrations and weekend picnics, especially in humid weather when light foods are preferred. Households prepare it in the late afternoon when boats return, making it an ideal starter before hot dishes from the fire.

Kakake is the local word for sago starch prepared from Metroxylon palms, especially important in the Lau and Langalanga lagoons of Malaita. Harvesters fell mature palms, rasp the pith, then wash and strain it through woven filters to separate pure starch. The damp meal is cooked as a thick porridge or steamed in leaf parcels with coconut cream, occasionally sweetened with banana or served savory alongside fish and shellfish. When slow‑roasted near the fire the starch sets with a faint smoke note and a pleasantly elastic bite. Kakake is nutritionally valuable during stretches when garden taro or yam is scarce, and families process it in quantity after big communal work days. You’ll find it at breakfasts and midday meals, eaten warm with grated coconut or dipped into salty broths. Its resilience as a stored staple also makes it vital in cyclone seasons, reinforcing food security and cultural knowledge around the lagoons.

Nambo are sun‑dried bananas, a practical preserve turned everyday snack. Ripe but firm fruit is peeled and sliced lengthwise, then laid on raised racks to dry in sun and breeze; in wetter weather, gentle smoke from a fire helps the process and adds a faint caramel note. Once leathery and bendable, the strips are bundled and stored, ready for long walks to gardens, fishing trips, or school. The chew is satisfying, and concentrated sugars give a clean, jammy sweetness without added ingredients. Nambo plays a role in reducing waste during peak banana flushes and in smoothing food supply through rainy spells when firewood is precious. Many households serve it with grated coconut for breakfast, crumble it into hot porridge, or offer it to guests with tea. It’s also a travel food at community events, tucked into baskets alongside cassava or breadfruit.

Slippery cabbage, known locally as aibika (Abelmoschus manihot), is a leafy green cooked quickly in coconut cream to make a glossy, comforting side. Cooks wash and chop the tender leaves and stems, then simmer them with thick coconut milk, onion, and sometimes ginger and chili; a short cooking time preserves color and a softly mucilaginous texture that thickens the sauce. Variations add taro leaves, smoked fish, river prawns, or crushed ngali nuts for protein and depth. The taste is clean and vegetal, lifted by coconut’s sweetness and a hint of spice, and the dish pairs naturally with yam, taro, cassava, or rice. Aibika appears at daily dinners and at community feasts where greens balance heavier meats. Beyond flavor, it brings valuable vitamins and minerals to diets built on starchy staples, reflecting the islands’ practice of pairing roots with fresh garden leaves.

Solomon Islands cuisine is built on resilient staples—roots, coconut, and preserved fruits—matched with abundant seafood and fast‑cooked greens. Earth ovens, leaf wraps, and fresh coconut milk shape textures and aromas suited to the archipelago’s humid climate. Practical, flavorful, and communal, these foods reward curious travelers. Explore more traditions and plan weather‑smart trips with Sunheron’s filters to find destinations and activities that fit your season.