Sauces & basics
Te kabubu (fermented fish paste)
A fermented fish paste with a strong smell and a salty, sour taste, kept for a long time in Kiribati. It is served with rice, taro or breadfruit.
Ingredients
Ingredients
Spices & seasoning
On the side
Instructions
- Cut the fish into small pieces, then mix it with the coarse salt in a clean jar.
- Add the knotted pandanus leaves, close the jar and let it ferment at room temperature for 3 days, opening it each day to release the gas.
- After 3 days, drain the fish and mash it in a mortar with the grated coconut and the water.
- Add the finely chopped chilli and mix until you have a smooth paste.
- Serve at room temperature with cooked rice.
Variations and tips
Milder version. Reduce fermentation to 24 hours and rinse the fish before mashing it.
More ideas
Coconut Sautéed Squid (te kiama)40 min · 4 serv. · budget-friendlyFermented fish paste (te kabubu ni ika)30 min · 4 serv.Squid broth (te bono ni kiama)45 min · 4 serv. · budget-friendlySautéed cabbage with fish (te kabeeti ma te ika)35 min · 4 serv.Raw fish with lime and onion (te ika ni kaiu)20 min · 4 serv.Boissons au citron et gingembre (te karekare ni kaiu ma te ginger)20 min · 4 serv. · budget-friendlyGrilled shellfish (te ota ruoka)25 min · 4 serv. · budget-friendlyFish cooked in coconut milk (te ika ma te kamaiu)40 min · 4 serv.
Kiribati
Kiribati
Kiribati
Kiribati
Kiribati
Kiribati
Kiribati
Kiribati
Original Ecomely recipe.