Kiribati Te Bwaukin ma Te Ika (Pumpkin & Reef Fish Coconut Braise) – Authentic Kiribati Recipe
Tarawa lagoon classic pairing sweet golden pumpkin with fresh tuna in rich coconut cream.
- Country of Origin
- 🇰🇮 Kiribati (Micronesia, Oceania)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Yellow island pumpkin cubes, Firm tuna chunks, Bok choy, Thick coconut milk, Grated ginger
Ingredients for Kiribati Te Bwaukin ma Te Ika (Pumpkin & Reef Fish Coconut Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) yellow island pumpkin cubes, prepped into bite-sized pieces
- 1.5 cups firm tuna chunks, washed and trimmed
- 1 cup bok choy
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Kiribati seasoning (grated ginger, garlic, lime)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown yellow island pumpkin cubes for 5 minutes.
- Add minced onion, garlic, thick coconut milk, and grated ginger, garlic, lime, stirring for 2 minutes until deeply aromatic.
- Add firm tuna chunks and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in bok choy right before serving warm.