Assignment 86: Marshall Islands

MAI mapLocation: Oceania
Population: 58,000
Capital: Majuro
Geography: Over 1100 volcanic islands in the Pacific Ocean
Language: Marshallese, English
Signature flavours: Coconut, seafood, breadfruit, pandan, papaya, rice, chicken

The Menu

Eric went into this assignment expecting to struggle to find recipes, but was surprised to find enough resources to put together a menu. The Marshall Islands has a standard Oceanic flavour profile with some Chinese influence to it. Eric knew fish would feature, and opted for a classic dish with a couple of sides and an unforgettable dessert.

Marshallese Yellowfin Tuna: Juicy tuna fillets seasoned with soy sauce, nutmeg, cinnamon, ginger, and coriander, wrapped in banana leaf and baked in the oven. Eric served it up with a slice of grilled pineapple on top.

Prep and cooking time: 45 min
Difficulty: 2/5


Chukuchuk: Calrose rice shaped into balls and rolled in shredded coconut. Typically eaten by hand, Eric found this to be the most prevalent of Marshallese recipes.

Prep and cooking time: 20 min
Difficulty: 2/5


Jekaka: Crispy, salty breadfruit chips. Eric was unable to find a breadfruit where we live in rural Ontario, so he ordered packaged chips online.

Prep and cooking time: n/a
Difficulty: n/a

Macadamia Nut Pie: A decadent palm sugar, egg, and macadamia nut filling in a flaky pie crust lined with shredded coconut, iced with whipped cream.

Prep and cooking time: 60 min
Difficulty: 3/5

The Shopping List

Eric found most of his ingredients locally, including frozen yellowfin tuna. He had to order the breadfruit chips and banana leaf online (from the very helpful Kitchener-based


The Meal

We sat down to a table full of Eric’s Marshallese creations. We started on the tuna, which was was bursting with flavour, including a mild coconut-iness from the coconut oil Eric had brushed on top. The fish went perfectly with the juicy grilled pineapple.


The chukuchuk were a carb-lover’s delight. Calrose rice is a little starchier than long grain rice, so it sticks together well. Eric had made a few chukuchuk the night before to test the method, and found then easy to make — and very nice to eat.


We munched on jekaka throughout our meal, and finished with the pie. This is no dessert for the calorie-conscious. Loaded with macadamia nuts and finished with coconut cream-based whipped cream, it is absolutely decadent, and we had to pace ourselves. It has a sugar-egg-corn starch filling not unlike a buttertart, but is loaded with nuts. The whipped cream sends it over the edge.


Disclaimer: I’m not a professional chef. I’m just a passionate cook with a curiosity for flavours I’ve never tried. For great recipes from gifted local cooks, follow the links above.

One Comment Add yours

  1. rachaelmcmc says:

    I’m happy to share recipes with a fellow, globally-minded cook. Looks great!


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