page_title: Marshallese cuisine
section_title: Common foods and dishes
hierarchical_section_title: Marshallese cuisine / Common foods and dishes
caption_attribution_description: PICT0409
context_page_description: Marshallese cuisine comprises the fare, foods, beverages and foodways of the Marshall Islands, including its food-related customs and traditions. Common indigenous and traditional foods include breadfruit, coconut, bananas, papaya, seafood, pandanus and bwiro. Additional imported foods, such as rice and flour, are also a part of people's diets and contribute to the cuisine as well. The practice of food preservation is a part of the history of the islands, and continues to occur today.
context_section_description: Foods and dishes consumed on the Marshall islands includes breadfruit, bananas, coconut, papaya, rice and rice dishes such as sticky rice balls, seafood, fish and fried fish, coconut crab, chicken, pork, clams, sashimi, sea turtles and coconut water. Breadfruit is a staple food, as is fish, with an average Marshallese fish consumption amount consisting of 240 pounds annually. Fishing is a common activity on the islands, and there are 50 various phrases and words in the Marshallese language devoted to fishing techniques alone. Several foods, such as rice, flour, sugar and tea are imported into the islands, and are sometimes used to supplement foods that are indigenous to the islands.
caption: Fish at the Marshall Islands
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