Traditional Palauan Culinary Practices
Palauans enjoy a strong domestic economy based on the dual importance of protein provided by men and starch foods produced by women. Western Influences on Palau have caused a spike in obesity and fast foods, an American favorite. A basic meal comprises a starch food, preferably soft or hard taro, tapioca, or rice, and a protein food, normally fish. Coffee and breads or cereal may instead provide a fast breakfast. Each clan has certain recognized food taboos, and there are special foods for titled individuals and for pregnant and lactating women. One example is that women who have just delivered are not allowed to eat keam, which is a type of nut, because of the legend of Dudong (Sea Mermaid). They also believe that taro roots provide essential minerals for the baby while in the womb whereas in America expecting mothers would take prenatal vitamins. Today, imported rice is a staple food that has been integrated into the exchange cycle. While starch and protein foods still comprise the basic categories, the Palauan diet is strongly enriched by Japanese and American foods. In the past a special drink made from a molasses derived from coconut sap was served to chiefs and elders; it was valued for its medicinal
benefits and its religious meanings. Another traditional food that is connected to ancient times in Palau are the Fruit Bats, which provide needed protein and nourishment. Now that a western-oriented diet has become popular, Fruit Bats have become an expensive rarity. Fruit Bat Soup is available in a couple of local restaurants, but expect to pay a premium for it. Land crabs are also a very popular food in Palau. Women and children collect the crabs in large numbers as they emerge from their burrows in the forestin the late afternoons.
A Palaun Recipe: Seboseb
Seboseb is a tradtional Palauan dessert that is similar to sticky jelly. It is a very common dessert to serve and is often served at weddings, funerals, baby showers, house parties and other special occasions. This dessert is usually made by older women in Palau and taught to younger females to preserve the “seboseb” making culture.
The Recipe
Ingredients:
1/2c. Corn Starch
Four/Five Tbsp.Sugar
1c. Milk
1c. Water
1. First add one cup of water into a pot. Place the pot on a burner and wait for the water to boil.
2. Once the water is boiling, add a half cup of cornstarch and stir until the cornstarch is completely dissolved.
3. Now, add four to five spoons of sugar and a cup of milk.
4.Continue to stir until the soup becomes denser and sticker. Once you have achieved this consistency, the dessert is done.
5. (optional) For different flavors, add chopped bananas, apples, pineapples, mangoes, coconut meat, or any fruits you like. For a healthier choice add vegetables. You can also use food coloring to add a colorful touch to the dessert to make it more appealing, esspecially for children.
1/2c. Corn Starch
Four/Five Tbsp.Sugar
1c. Milk
1c. Water
1. First add one cup of water into a pot. Place the pot on a burner and wait for the water to boil.
2. Once the water is boiling, add a half cup of cornstarch and stir until the cornstarch is completely dissolved.
3. Now, add four to five spoons of sugar and a cup of milk.
4.Continue to stir until the soup becomes denser and sticker. Once you have achieved this consistency, the dessert is done.
5. (optional) For different flavors, add chopped bananas, apples, pineapples, mangoes, coconut meat, or any fruits you like. For a healthier choice add vegetables. You can also use food coloring to add a colorful touch to the dessert to make it more appealing, esspecially for children.