Pastries
Te Katea
Eke
Kiribati
Fried doughnuts made with flour, sugar, and coconut milk; often served Kiribati street food and snack; the coconut milk gives a rich, sweet flavor; a simple, sweet treat; found at small eateries, markets, and made at home; reflects the influence of imported flour and sugar.
Original eatfuls sticker artwork
What it is
A closer look at Te Katea.
Fried doughnuts made with flour, sugar, and coconut milk; often served Kiribati street food and snack; the coconut milk gives a rich, sweet flavor; a simple, sweet treat; found at small eateries, markets, and made at home; reflects the influence of imported flour and sugar.
What to look for
Know it when you find it.
Golden, crispy fried doughnuts; the inside is soft and sweet with a coconut milk richness; the flavor is sweet and coconutty; often served Kiribati street food and snack; a simple, sweet treat; found at small eateries, markets, and made at home; reflects the influence of imported flour and sugar.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Te Katea.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Luxembourg
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Antigua and Barbuda
Antiguan Mango Pie
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Pie made with local mangoes; a seasonal dessert when mangoes are in season; the sweetness of local mangoes makes an exceptional pie; found at home kitchens and bakeries; the mango pie of Antigua; a tropical twist on apple pie; a celebration of island fruit.
Antigua and Barbuda
Antiguan Pineapple Pie
Pineapple Pie
Pie made with the Antigua Black Pineapple; a seasonal dessert when pineapples are in season; the sweetness of the black pineapple makes an exceptional pie; found at home kitchens and bakeries; the pineapple pie of Antigua; a tropical twist on apple pie; a celebration of the national fruit.
Saint Martin
Anguillian Coconut Tart
Coconut Tart
A pastry filled with grated coconut, sugar, and spices; a local bakery specialty in Anguilla, often served with vanilla ice cream; a classic island dessert. Across the islands this coconut-filled tart is baked as a bakery sweet, with local notes ranging from Anguillian spice to Sint Maarten and Cayman fillings.
Epirus, Greece
Alevropita
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A rustic Epirus pie of thin flour batter folded around crumbled feta and eggs, baked until blistered — a "poor man's pita" from the Zagori villages.
Kano, Niger
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Twisted lengths of wheat dough deep-fried and soaked in sugar syrup, made in the north for Sallah.
Panama
Almojábano
A Panamanian corn and cheese fried pastry, crispy and savory, a breakfast and street classic