Entree: Kiribati – National Cuisine – Te Bua Toro Ni Baukin (Coconut Crab Stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 26 min

Total 45 min

Ingredients

- 2 whole live crabs, cleaned and cracked, approx. 1 lb (450 g) each
- 1 medium green breadfruit, peeled and cut into 1–1½ inch (2.5–3.8 cm) cubes, about 2 lb (900 g)
- 3 tbsp (45 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced — about 5 oz (140 g)
- 2 cloves garlic, minced — about 0.3 oz (8 g)
- 1 inch (2.5 cm) fresh ginger, peeled and sliced — about 0.7 oz (20 g)
- 1–2 mild red chilies, sliced (optional) — about 0.4 oz (12 g)
- 4 cups (960 ml) water or light fish broth
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) coconut cream (or the thicker top portion of chilled coconut milk)
- 1 tsp (5 g) sea salt, or to taste
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 g) chopped fresh cilantro or local herbs (pandan or culantro optional)
- 1/4 cup (25 g) toasted shredded coconut for garnish (optional)

Instructions

1. Rinse the cleaned crabs and crack claws and legs so flavors penetrate; set aside.
2. Heat the coconut oil in a large heavy pot over medium heat. Add the sliced onion and sauté until translucent, about 4–5 minutes.
3. Add the garlic, ginger, and chilies (if using) and cook 1–2 minutes until fragrant.
4. Add the breadfruit cubes and stir to coat with aromatics, then pour in the water or light fish broth. Bring to a simmer.
5. Gently add the cracked crabs to the pot, cover, and simmer on medium-low until the breadfruit is tender and the crab meat is cooked through, about 15–20 minutes.
6. Stir in the coconut milk and coconut cream, bring back to a gentle simmer, and cook uncovered 6–8 minutes so flavors meld and the stew slightly thickens.
7. Season with salt and lime juice, adjust to taste, and remove from heat.
8. Transfer to a serving bowl, sprinkle with chopped cilantro (or local herbs) and toasted shredded coconut if using, and serve hot with steamed rice or boiled taro.