Te Bua Toro Ni Baukin - Kiribati Cabbage Casserole
Welcome to this Month's Eat The World. We've had a few changes around here as Evelynne is stepping away and Cam of Culinary Cam and I get to help out. Which meant I got to pick this month's country and went with the beautiful island of Kiribati.
Kiribati is between Hawaii and Australia in the Pacific Ocean and is home to the worlds largest coral atoll, a coral ring. Because it's an island, fish is prominent in the cuisine. I picked the country and then had a 'What have I done" moment when looking for a dish that I could eat. I found this one and was slightly skeptical, I'm not a huge fan of pumpkin and squash when it's not pureed in soup or sauce. I was so skeptical in fact I cut the recipe in quarters with the help of an individual span packet and a local market selling kabocha squash in pieces. Only when I took it out of the oven, I ate the entire pan before my family got home and could try it.
- A Day in the Life on the Farm: Roasted Lobster Tails with Curry Dipping Sauce
- Culinary Cam: Ika Mata
- Amy’s Cooking Adventures: Kiribati Squash Coconut Soup
- Sneha’s Recipe: Keto Pumpkin Coconut Soup For One
Kiribati Cabbage Recipe
1/4 kabocha squash, peeled and grated
1/4 head medium cabbage, sliced thin
1 individual pouch Spam
1/4 c. flour
2 Tbsp. powdered milk
dash of salt
1 Tbsp. lemon juice
Heat the oven to 350*F.
Place the cabbage, grated pumpkin, and sliced spam in a large bowl.
Add the flour, powdered milk, and salt and toss to coats
Place in a small baking dish and drizzle the top with the lemon. Bake at 350 for 50-60 minutes, or until the top is toasted and the vegetables are cooked.
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I don't normally post the whole list but this time it felt fun.
Haha....I love that you ate the entire thing before your family even got a taste. It was quite the challenge this month. We are serious squash and cabbage lovers here so I'm going to give this recipe a try. Thanks.
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