The Solomon Islands is a nation of hundreds of islands in the South Pacific lying to the east of Papua New Guinea and northwest of Vanuatu. The major islands are Guadalcanal, Choiseul, Santa Isabel, New Georgia, Malaita and Makira (or San Cristobal). It is believed that Papuan-speaking settlers began to arrive around 30,000 BC and the first European to visit the islands was the Spanish navigator Álvaro de Mendaña de Neira, coming from Peru in 1568.
Some of the most intense fighting of WWII occurred in the Solomon Islands. Many ships were sunk in the sea off Honiara and there are many WWII relics beneath’s the ocean’s surface that are a real treat for divers.
The Marovo lagoon is allegedly the world’s largest saltwater lagoon. It contains hundreds of beautiful small islands, most of which are covered by coconut palms and rainforest and surrounded by coral. Other highlights include the Vilu War Museum, Skull Island, Lake Te’Nggano (the South Pacific’s largest expanse of fresh water), Mataniko Falls and the central market of Honiara.
The cuisine of the Solomon Islands features fish, coconuts, cassava, sweet potatoes, ulu (breadfruit) and a variety of fruits and vegetables.
Dishes I came across were curried coconut and lime gourd soup, cassava pudding and papaya chicken with coconut milk. I opted to make fish curry with tomatoes which I served with a green salad. It was so simple, fresh tasting and very delicious.
Prep time: 5 minutes
Cook time: 15 minutes
2 fish fillets (I used red mullet, but snapper, tuna or even cod would work)
2 tbsp vegetable oil
2 tbsp medium curry powder
2 tomatoes, chopped
Juice of 2 limes
Salt and pepper
Heat the oil in a pan over a medium heat
Stir in the curry powder and cook for a couple of minutes, keep stirring
Stir in the chopped tomatoes, lime juice, salt and pepper and cook for a minute
Add the fish to the mixture, reduce the heat to a gentle simmer, cover and cook for 10 minutes or until fish is cooked
Serve with green salad or steamed rice