The Solomon Islands

Hello fellow travelers.

I’ve been majorly slacking in the kitchen the past few weeks.  Skipping last week was intentional, and was due to me knowing that cooking the Solomon Islands loomed over yonder.

What’s so bad about the Solomon Islands? Nothing. I’m sure it’s quite lovely. But its cuisine…maybe not all that exciting.

Another…obstacle shall we say?… of me getting in the kitchen is that it’s hot outside, and the last thing I want to do when I come in from the sauna outside is to turn on the stove.  This has led me to eat ice cream for dinner this past week. Every. Single. Night.  I’m not joking.  And this is not good. (In my defense, I had some pretty spectacular homemade flavors- Salted Caramel, Peanut Butter and Chocolate…Macadamia Nut Brittle….).  Even the part of me that normally says, “I’m an adult, I can eat ice cream for dinner!” without shame has shamed my current self into cooking real food this week. Also, on Saturday, after five days in a row, my tummy finally had enough, and I spent a lot of yesterday with a very unhappy sounding grumble going on down there. So, back on track. Real food.

Like I said above, it was pretty hard to come find Solomonese food (is that right?).  Like the other islands of the South Pacific that I’ve visited thus far, the cuisine relies on local staples of papaya, cassava, starchy potatoes and canned meats and fish.  The lack of interweb resources for Solomonese food has led me to essentially copying recipes from two other amazing around the world blogs.  And finally, I’m only making two dishes this week.  That way, I’m perpetuating the lazy a little, and discouraging the ice cream a little.

Chili Taiyo

Cassava Pudding

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