Kiribati Pandanus & Sweet Potato Coconut Skillet – Authentic Kiribati Recipe
Savory-sweet island skillet of tender sweet potatoes glazed in ginger coconut reduction.
- Country of Origin
- 🇰🇮 Kiribati (Micronesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Orange sweet potatoes, Shredded cabbage, Toasted coconut flakes, Coconut cream, Ginger
Ingredients for Kiribati Pandanus & Sweet Potato Coconut Skillet (4 Servings)
- 1.25 lbs (or 2.5 cups) orange sweet potatoes, prepped into bite-sized pieces
- 1.5 cups shredded cabbage, washed and trimmed
- 1 cup toasted coconut flakes
- 1 medium onion and 3 cloves garlic, finely minced with coconut cream
- 1.5 tbsp traditional Kiribati seasoning (ginger, sea salt, scallions)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and coconut cream for 2–3 minutes until softened and fragrant.
- Add orange sweet potatoes and shredded cabbage along with ginger, sea salt, scallions, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with toasted coconut flakes and serve straight from the skillet.