Coconut is used in almost every part of Nauruan cooking. The flesh can be grated and squeezed to make rich coconut cream, which turns a plain pot of rice into something wonderful. Coconut milk is stirred into fish stews, drizzled over fruit, and used to make sweet puddings. Young coconuts also provide a refreshing drink of clear coconut water straight from the nut.
Fish is the other great staple. Nauruan fishermen go out to the reef and the open ocean to catch yellowfin tuna, flying fish, and reef fish of all kinds. Fish can be grilled over coals on the beach, cooked in banana leaves, or eaten raw with lime juice — a method similar to ceviche that lets the freshness of the fish shine through.
Eating together is an important part of Nauruan life. Families and neighbours gather to share food, often sitting outdoors in the warm evening air. A meal might include grilled fish, coconut rice, ripe papaya, and chunks of breadfruit — simple food that tastes extraordinary when it is as fresh as this.