Solomon Islands Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Solomon Islands's culinary scene right now
Solomon Islands' cuisine in 2025 celebrates authentic Melanesian traditions while embracing sustainable ocean-to-table dining. December marks tropical rainy season (November-April), perfect time for coconut-based dishes and fresh tropical fruits. Honiara's restaurant scene grows with Pacific Rim fusion at hotel restaurants - Coral Sea Resort, Heritage Park Hotel leading culinary innovation. Poi (fermented taro paste) remains national staple, experiencing gourmet makeovers. Coconut dominates cuisine - coconut milk curries, coconut cream desserts, fresh coconut water. Fish kokoda (ceviche-style raw fish with lime and coconut cream) gains international attention as Pacific superfood. Traditional umu cooking (underground oven with hot stones) preserved at cultural demonstrations and village feasts. Cassava pudding, wrapped in banana leaves and baked, represents ancient cooking methods. Sustainability focus: locally caught seafood from pristine waters, farm-to-table tropical produce, reduced food imports. Betelnut culture remains social tradition despite health awareness campaigns. Fresh seafood emphasis - tuna, prawns, mud crabs from Honiara Central Market. Bougna cooking method (food wrapped in banana leaves over hot stones) similar to PNG's mumu. Tropical fruit abundance: papaya, pineapple, guava, soursop. Limited international cuisine but growing Japanese influence (Capitana Restaurant, Tenkai Sushi). Indigenous ingredient focus: taro leaves, breadfruit, sago, wild yams. Tourism development brings culinary workshops teaching traditional cooking. Climate vulnerability awareness drives agricultural sustainability initiatives.
Food Safety Tips
Essential food safety information to help you enjoy Solomon Islands's cuisine safely and confidently.
Drink bottled or boiled water, avoid tap water
Tap water in Honiara and outer islands is not reliably safe to drink. Always use bottled water or boil water for at least 3 minutes. Hotels usually provide safe drinking water.
Ensure seafood is fresh and properly prepared
While seafood is abundant and fresh, ensure it's properly stored and cooked. Raw fish dishes like kokoda are safe when prepared with fresh catch and lime juice. Buy from reputable vendors.
Choose busy vendors at markets for freshness
Honiara Central Market offers safe street food when you choose busy stalls with high turnover. Look for food cooked fresh in front of you.
Wash all fruits and vegetables thoroughly
Wash tropical fruits carefully or peel before eating. Fruits you peel yourself (bananas, papaya, coconuts) are generally safer than pre-cut fruits.
Be cautious with foods left at room temperature in tropical heat
Tropical climate means food spoils quickly. Avoid foods that have been sitting out for extended periods. Hotel restaurants maintain proper refrigeration.
Dietary Options
vegetarian
LOW AVAILABILITYLimited vegetarian options as traditional cuisine centers on seafood and pork. Taro, cassava, breadfruit, and tropical vegetables available. Some hotel restaurants offer vegetarian dishes. Communicate dietary needs clearly.
vegan
LOW AVAILABILITYVegan options very limited. Traditional dishes use coconut milk, root vegetables, and fruits - naturally vegan options exist but not specifically labeled. Hotels may accommodate requests with advance notice.
gluten-free
MEDIUM AVAILABILITYTraditional diet naturally gluten-free - based on taro, cassava, sweet potato, fish, coconut. However, imported foods and bread common. Gluten-free concept not widely understood, explain needs clearly.
halal
LOW AVAILABILITYVery limited halal options. Small Muslim community exists. Seafood and vegetable options widely available. Communicate needs to hotel restaurants.
Common Allergens
Coconut
HIGH PREVALENCECoconut is king - used in almost every dish from savory to sweet
COMMONLY FOUND IN:
Shellfish
HIGH PREVALENCEPrawns, crabs, and shellfish central to coastal cuisine
COMMONLY FOUND IN:
Fish
HIGH PREVALENCEFresh fish is dietary staple, prepared multiple ways
COMMONLY FOUND IN:
Nuts
LOW PREVALENCEMinimal nut usage, though candlenuts occasionally used
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Solomon Islands's food culture for travelers.
Poi
National dish of Solomon Islands - fermented taro or cassava paste with unique tangy flavor from fermentation. Nutrient-rich staple with paste-like texture. Enhanced with coconut milk for creamy richness. Served as side dish complementing fish or pork. Essential part of traditional feasts.
Kokoda (Fish in Coconut Lime)
Traditional ceviche-style dish - fresh raw fish marinated in lime juice, mixed with coconut cream, chili, and vegetables. Bursting with tropical flavors and packed with omega-3 fatty acids. Similar to Fijian kokoda but with local variations. Must-try Pacific superfood.
Fish in Lolo (Coconut Milk)
Traditional preparation where fish is cooked in rich coconut milk with vegetables and spices. "Lolo" means coconut cream in local language. Simple yet flavorful, showcasing fresh catch and abundant coconuts. Variations across islands with different fish and seasonings.
Cassava Pudding
Savory cake-style dish combining grated cassava, sweet potato, and coconut milk. Wrapped in banana leaves and baked for hours among hot stones. Traditional cooking method preserves moisture and imparts subtle smoky flavor. Essential at celebrations and village feasts.
Tuna Coconut Curry
Perfect blending of coconut milk sauce with spices creates delicious curry with fresh tuna. Influenced by Indian and Melanesian traditions. Turmeric, ginger, and local spices flavor the rich coconut base. Served with rice or root vegetables.
Bougna (Umu-cooked Feast)
Traditional earth oven cooking where food is wrapped in banana leaves and slow-cooked over hot stones underground. Mix of pork or fish, root vegetables, and coconut cream. Similar to PNG's mumu. Hours-long cooking locks in flavors creating tender, aromatic dish. Reserved for special occasions.
Coconut Crab
Prized delicacy - massive land crab that feeds on coconuts, developing sweet coconut-flavored meat. Protected species in some areas, seasonal availability. Grilled or steamed simply to highlight natural sweetness. Expensive and rare, ultimate Solomon Islands luxury.
Breadfruit Dishes
Versatile staple prepared multiple ways - roasted, boiled, fried, or baked. Starchy texture similar to potato when cooked. Naturally gluten-free carbohydrate source. Often roasted over open fire until soft and creamy inside with crispy skin.
Rukau (Taro Leaves in Coconut Cream)
Taro leaves cooked in rich coconut cream, similar to Pacific Islands' palusami. Nutritious greens with creamy sauce. Sometimes includes onions, tomatoes, chili. Comfort food staple across Melanesia. Served as side dish or vegetarian main.
Sago Pudding
Traditional dessert from sago palm starch mixed with coconut milk and palm sugar. Sticky, sweet pudding with unique texture. Ancient food source predating rice introduction. Often flavored with pandan or vanilla.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Solomon Islands's diverse culinary traditions.
Fresh Grilled Fish
Daily catch simply grilled over coconut husk fire. Various species including tuna, mahi-mahi, snapper. Served with lime, chili, and local salt. Showcases pristine ocean abundance.
Allergens:
Fried Cassava
Cassava root cut into chips or chunks and deep-fried until golden and crispy. Popular snack or side dish. Often served with chili sauce or lime.
Mud Crabs
Large crabs from mangrove areas, steamed or grilled. Sweet, succulent meat. Honiara Central Market specialty. Seasonal availability.
Allergens:
Taro Root (Boiled or Roasted)
Staple root vegetable prepared simply by boiling or roasting. Starchy texture, mildly sweet. Accompanies most meals. Central to traditional diet.
Sweet Potato
Multiple varieties including orange, purple, and white flesh. Boiled, roasted, or fried. Important carbohydrate source. Naturally sweet flavor.
Tropical Fruit Platter
Abundant fresh fruits - papaya, pineapple, guava, soursop, starfruit, passion fruit. Served at breakfast or dessert. Peak freshness and sweetness.
Fresh Coconut Water
Straight from young green coconuts, naturally sweet and refreshing. Electrolyte-rich natural hydrator. Available everywhere, often served roadside.
Allergens:
Prawns in Coconut Curry
Large prawns cooked in spiced coconut milk curry. Local spices and vegetables. Influenced by Asian and Pacific flavors.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Solomon Islands.
Guadalcanal (Honiara)
Capital region cuisine blends traditional Melanesian cooking with international influences. Fresh seafood from Iron Bottom Sound, tropical produce from surrounding areas. Hotel restaurants offer Pacific Rim fusion while markets preserve traditional foods. Access to widest variety of ingredients and cooking styles.
Signature Dishes:
Key Ingredients:
Western Province (New Georgia Islands)
Traditional cuisine heavily focused on seafood and coconut. Remote islands preserve ancient cooking methods including umu (earth oven). Lagoon fishing provides abundant fresh fish. Traditional food preparation using banana leaves and hot stones. Limited foreign influence maintains authentic Melanesian flavors.
Signature Dishes:
Key Ingredients:
Malaita Province
Cuisine reflects mountainous interior and coastal diversity. Root vegetables from highland gardens - taro, yams, sweet potato. Coastal areas emphasize fish and shellfish. Traditional pig feasts for celebrations. Strong preservation of customary food practices and ceremonies.
Signature Dishes:
Key Ingredients:
Sweet Delights & Desserts
Indulge in Solomon Islands's traditional sweet treats and desserts.
Coconut Pudding
Sweet dessert made from coconut cream, sugar, and sometimes pandan flavoring. Silky smooth texture, rich coconut flavor. Often served chilled.
Sago Pudding with Palm Sugar
Traditional dessert from sago palm starch cooked with coconut milk and palm sugar. Sticky, sweet, unique texture. Ancient recipe.
Banana Fritters
Ripe bananas dipped in simple batter and deep-fried until golden. Crispy outside, soft sweet inside. Popular snack or dessert.
Fresh Tropical Fruit with Coconut Cream
Assorted tropical fruits served with drizzle of sweet coconut cream. Simple, refreshing, showcases natural sweetness.
Traditional Beverages
Discover Solomon Islands's traditional drinks, from locally produced spirits to regional wines.
Kava
Traditional ceremonial drink made from kava root. Mild sedative effect, social and cultural significance. Shared in community gatherings. Earthy, slightly bitter taste.
Toddy (Palm Wine)
Fermented sap from coconut palm. Mildly alcoholic, slightly sweet when fresh, more sour when aged. Traditional beverage collected by palm climbers.
Soft Beverages
Discover Solomon Islands's traditional non-alcoholic drinks, from local teas to refreshing juices.
Fresh Coconut Water
Natural electrolyte drink straight from young green coconuts. Sweet, refreshing, incredibly hydrating in tropical climate. Available everywhere.
Tropical Fruit Juices
Freshly squeezed juices from papaya, pineapple, guava, soursop, passion fruit. Naturally sweet, no added sugar needed. Market stalls and hotels.
Bush Tea
Traditional herbal teas from local plants and leaves. Various medicinal and refreshing varieties. Often homemade using foraged ingredients.