#190: Kiribati

Happy New Year!!!

Every year around this time, I get a little blue… call it post holiday sadness when the Christmas lights come down, or the lack of any holidays off work till Memorial Day. I’m not sure what the cause is, but it’s a real thing. Apart from the usual holiday emotional hangover — it’s been such a great start to 2019. I was sad to say goodbye to 2018 in so many ways, but it was a very hard year when you boil it down… that being said, then you boil things down, you have syrup. Syrup takes a long time to get right, it can burn the living daylights out of you, and it’s easy to miss your window; but it’s sooooo good and sweet and worth it. THAT is how 2018 was. I am super stoked for all that 2019 holds. I’m turning 30 this year after all.

In the midst of all the things we have not gotten to fill you in on in the absence of the blog, L and I have has very busy work schedules and coupled with holiday parties and such, it was hard to blog. That doesn’t mean we weren’t cooking! We were cooking country meals and then some (read 4 dozen Russian Tea Cookies, Prime Rib and so much turkey). The little break from the blog found us with thanksgivings at the Brovsky’s, Friendsgivings hosted at Winterfell, Eaker Holdiay Party, Christmas in Utah with the Winter Clan and then back to the Brovskyland for other Christmas and a snowy Denver NYE. Magical and busy- our favorite combo.

THE DINNER: We hit up some Kiribati right before Thanksgiving. This is officially “the Republic of Kiribati” for those that long for precision. I feel you. It’s comprised of 33 islands, 21 of which are uninhabited. Why no one talks about this is beyond me. This little country also gained independence from Britain in 1979 (rock on guys, we know how that is). So much of their food can be classified as “island English” cuisine. Lots of this means fried fish and that’s sort of where we went with this meal for #189.

This deconstructed “burger” of sorts features rice, sweet potato and Mahi Mahi. All of these are staple foods of the island chain. Then there’s a curry situation all drizzled among the Fish patty and rice. It’s complex and deep, much like the ecosystem surrounding the nation.

Kiribati “Burger” Recipe: http://burgershereandthere.com/2014/02/16/kiribati-burger-recipe/



Ease of prep and cooking: 1 STARS out of 5 STARS for this meal!
Ned and I were snorkeling off Anacapa during this cooking session, so I regret that I was not able to weigh in. L reported that it was simple, but while it had no translation or conversion, one can see that there are A LOT of moving parts and separate pieces.

Best dish of all time scale: 4 STARS out of 5 for this meal!! 
To be transparent, L said she was “liberal” with the sodium here. She said she added more salt pork than the recipe called for… but to her defense, she’s human and that sounds like a good call always. All hail the pork! The hearty burgers were still light which is powered by the Mahi Mahi stronghold. So this made for a filling but good lunchtime fare on a football watching Sunday. The curry component was not spicy so much but added good depth. Speaking of depth, those pepitas were a nice little crunch and the tomato garnish added some fresh acidity. The coconut was a bonus and created more of a texture than a flavor. Overall, it was a good meal and nice way to roll into the week.

For #191 we head to Suriname. This will begin the count down… 4 countries to go till we are complete with our journey.

Hoping for some more snow, 
– L & K

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