Ika Mata #EattheWorld

This month the Eat the World writers are looking at the country of Kiribati. Read more about the Eat the World project here.

The Kiribati Line-Up

• Ika Mata by Culinary Cam (you're here)

• Keto Pumpkin Coconut Soup For One by Sneha’s Recipe

• Kiribati Squash Coconut Soup by Amy’s Cooking Adventures

• Roasted Lobster Tails with Curry Dipping Sauce by A Day in the Life on the Farm

• Te Bua Toro Ni Baukin - Kiribati Cabbage Casserole by Pandemonium Noshery

About Kiribati

Pronounced, Kir-i-bas, this nation of islands is comprised of nearly three dozen coral atolls - a ring-shaped coral reef, a lagoon encircled by a coral rim - and one solitary island, called Banaba. The entire square footage of all the islands is just over 300 square miles. However, Kiribati controls about one million square miles in the Central Pacific Ocean for fishing and other rights. Of the nearly three dozen islands, less than two dozen are inhabited. The capital of Kiribati is Tarawa, an atoll in the Gilbert Islands. Located on the equator, Kiribati is the only nation on the globe that lies in all four hemispheres!

With limited ingredients, the cuisine is simple with the main food being seafood such as yellowfin, lobster, skipjack tuna, shrimp, shellfish, crabs, and any other seafood hauled in from the sea. Another important staple is rice, so if there were a national recipe, it would be fish and rice. Another popular island food is the Kabocha squash which is similar to a pumpkin. They cube it and cook it with coconut milk, sugar and pandanus leaves.

But sauces are a staple of Kiribati cuisine. Unlike the French mother sauces, these can be as simple as coconut and curry powder for dipping shellfish In fact, on of these most ordinary dishes - lobster and coconut sauce - would be considered exotic anywhere else in the world. I am grateful that Wendy of A Day in the Life on the Farm is sharing a version. I can't wait to try it!

Ika Mata

I decided to make my version of Kiribati ceviche for today's event. The pineapple is my own addition. But I thought it looked tropical.

• 1 cup halibut, skinned, deboned, and cut into 1-inch cubes

• 1/4 cup red onion, thinly sliced

• 1/4 cup bell peppers, chopped (I used red peppers)

• 1/2 cup white vinegar

• 4 Tablespoons freshly squeezed lime juice

• 1-inch knob ginger, grated

• 1/2 cup ripe pineapple, diced

• salt and pepper to taste

• 1 Tablespoon fresh cilantro, chopped

• Also needed: lime wedges, pineapple boat for serving (optional)

Procedure

Place peppers, onions, and fish in a shallow bowl. Pour in the vinegar and lime juice. The fish should be completely covered by the liquid. If it is not, add in more lime juice to cover the fish. Cover and refrigerate for one hour. After an hour, Add in the grated ginger. Let stand for another hour.

To serve, drain off all about 1 Tablespoon of the marinade. Season to taste with salt and pepper. Fold in the pineapple and cilantro. Serve immediately.

That's a wrap on my Kiribati offering. Stay tuned for where October will bring us tabletop adventures.

Our 2024 Tabletop Travels So Far

Click on my recipe title to go to the original post and see the other bloggers' offerings

• January - Spain - Arroz con Langostinos y Carabineros

• February - Afghanistan - Afghani Dumplings: Aushak and Mantu

• March - Indonesia - Rijsttafel, An Indonesian Feast with a Colonial Twist

• April - Denmark - Stegt Flæsk Med Persillesov and Some Danish Memories

• May - Oman - Squid Mishkak and Majboos

• June - Costa Rica - Ceviche De Tiquicia

• July - Palestine - Deconstructed Sayadieh, the Power of Food, and Other Palestinian-Inspired Bites

• August - Zimbabwe - Huku Ne Dovi (Zimbabwean Chicken and Groundnut Stew)