Ukaeb and Taro (Palau)
The taro of the stone-money islands: Palau's women-tended taro patches produce the kukau (taro) served at every feast, with ukaeb (land crab stuffed with its own seasoned meat and coconut) as the delicacy. Ingredients: taro, coconut; ukaeb: land crabs, coconut, onions, spices.
What it is
The taro of the stone-money islands: Palau's women-tended taro patches produce the kukau (taro) served at every feast, with ukaeb (land crab stuffed with its own seasoned meat and coconut) as the delicacy. Ingredients: taro, coconut; ukaeb: land crabs, coconut, onions, spices. Recipe: 1) Boil taro until tender. 2) For ukaeb: steam crabs; pick the meat; mix with coconut and seasonings; restuff the shells; bake. 3) Serve both at the feast table. 4) Demok (taro leaf soup) alongside. Serve: at bai (village house) gatherings and first-birth ceremonies (ngasech). Flavor: earthy taro, rich crab. History: taro cultivation in Palau is women's prestige work; ukaeb is its festive crown. See also: Demok, Fruit Bat Soup (Palau).
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