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Babeldaob (Main Island Traditional Palau), Palau
Taro baked in an open fire without water; a traditional feast food from Airai and other parts of Palau; the simplest and most ancient form of taro preparation; the fire gives a smoky, charred exterior and a soft, starchy interior.
Papua New Guinea
Bele
Hibiscus spinach (Abelmoschus manihot) is a tender, slightly mucilaginous Pacific leafy green known as bele, aibika, pele, and island cabbage, usually cooked with coconut milk or added to soups and stews.
Papua New Guinea
Sweet potato — the everyday starch of the PNG Highlands, baked, boiled, or roasted, then mashed with coconut milk, garlic, and ginger; eaten at almost every meal.
Palau
Kukau is prepared taro or taro leaves cooked until soft, often mashed or simmered with coconut into a starchy Palauan vegetable dish.
Palau
Palauan taro rösti combines grated taro with onion, garlic, and seasoning, then fries it into a crisp patty with a soft starchy centre.