Kiribati: Sweet Potato and Coconut Soup
Recipe: Kiribati Pumpkin Coconut Soup
Most people haven’t heard of the Republic of Kiribati, pronounced “ki-ree-bas.” This island nation comprises 32 atolls and one raised coral island with approximately 120,000 residents. Despite having only 818 square kilometers of land (making it the 24th smallest country globally), Kiribati spans 3.5 million square kilometers of ocean straddling the equator.
I’ve met residents who had lived there and learned about the nation’s culture alongside sobering concerns about climate change threatening the islands’ future due to rising sea levels.
Finding vegan Kiribati recipes proved difficult. The nation has limited arable land and minimal local agriculture. With ocean proximity, seafood dominates the traditional diet. However, sweet potatoes and pumpkins grow on northern islands, and a pumpkin or sweet potato coconut soup represents traditional Kiribati cuisine.
I initially lacked enthusiasm — I make soup regularly and prepare sweet potato or pumpkin soup frequently. However, this recipe distinguished itself through generous coconut milk and substantial ginger quantities. The soup developed a visually beautiful pastel tangerine appearance with a creamy texture and spiced kick, tasting even better the following day.
The straightforward preparation demonstrated that complexity isn’t necessary for delicious results. I will absolutely be making it again.