Skip to main content

Cooking Around the World: Nauru


We're into the Ns in our Cooking Around the World Adventure. Next up: Nauru. It's the world's smallest independent republic and is one fascinating country in as much as I can hardly find any information about it. Granted, it's less than 15 square miles, but it is populated and they have to eat something, right?!? I found references to white rice and SPAM. Ugh. Sorry, that's not going to happen during this tabletop trip or any other!

Another mystery: the exact origins of the Nauruans are unclear since their language does not resemble any other in the Pacific.

A German-British consortium began mining the island's phosphate deposits early in the 20th century. And phosphate mining devastated the island environmentally. So, virtually all of their food is imported, including fish caught by nearby Kiribati fishermen. In pre-mining times, Nauru had plenty of pandanus and fish, and they ate those with coconut meat.

White rice is a staple, and fish with rice is their ideal meal. There are no local fruits or vegetables; all of those consumed are brought in in cans. Wow. This diet is said to contribute to a high rate of obesity and diabetes. Still, white rice and fish was more appealing to me than white rice and SPAM. So, we traveled back in time to pre-mining Nauru for this dinner...



Coconut-Crusted Fish
fish filets enough for your diners
1 egg
2 T coconut milk
1/4 C ground almonds
1/2 C shredded, dried coconut
pat of butter
1 T coconut oil
freshly ground sea salt
freshly ground pepper

Heat the coconut oil and butter in a large, flat-bottom pan, one large enough to hold your filets. Beat egg with coconut milk, salt and pepper, then dip your filets into the egg mixture. Mix the almonds and dried coconut on a plate. Press the egg-dipped fish into the coconut and place in the oil-butter mixture. Cook until the fish is firm and flakes beneath your fork easily. Serve with Coconut White Rice - rice steamed with both water and coconut milk.

Iced Coffee
I did find a piece by Global Table Adventure about Nauruan Iced Coffee. Click to read: here. Just imagine cold-brewed coffee with milk in as much sugar as you can stand...and it's served in whatever plastic container you can find.

I didn't have any plastic containers, so I served the iced coffee in my LOST pint glasses...with lots of sugar and lots of milk.


Nepal is next on our list. This Global Table Ambassador is signing off for now.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur