Sea Cucumber Stew

Name: Sea Cucumber Stew
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4 servings
Cuisine: I-Kiribati
Ingredients: 500g fresh sea cucumber; 300ml coconut cream; 1 onion, sliced; 2 cloves garlic, minced; 1 lime, juiced; Salt to taste; Water for cleaning

Te tango ma te ben (teh TAHNG-oh mah teh BEN)

Braised Sea Cucumber in Coconut

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 185 kcal

Cleaned sea cucumber slowly braised with onions in coconut cream until soft and gelatinous. A traditional delicacy harvested from Kiribati lagoon floors.

Nutrition & Info

Protein 18.0g

Carbs 8.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ mollusk

Equipment Needed

heavy pot knife scrub brush

Presentation Guide

Vessel: deep bowl

Garnishes: lime wedge

Accompaniments: coconut rice, boiled taro

Ingredients

500g fresh sea cucumber
300ml coconut cream
1 onion, sliced
2 cloves garlic, minced
1 lime, juiced
Salt to taste
Water for cleaning

Instructions

1
Clean sea cucumbers by slicing open lengthwise and removing all internal organs. Scrub the outer skin thoroughly.
2
Boil the cleaned sea cucumbers in plain water for thirty minutes to soften the tough exterior and reduce the strong ocean smell.
3
Drain and cut the parboiled sea cucumbers into thick rounds about two centimeters wide.
4
In a heavy pot, combine the sea cucumber pieces with onion, garlic, and coconut cream.
5
Simmer very gently over low heat for one hour, stirring occasionally, until the sea cucumber is soft and gelatinous.
6
Finish with lime juice and salt. Serve hot over rice or with breadfruit on the side.

💡

Did You Know?

Sea cucumbers were once so heavily exported from Kiribati to Asian markets that the government imposed strict harvesting quotas to protect lagoon populations.

Chef's Notes

Equipment Tips

heavy pot
knife
scrub brush

Garnishing

lime wedge

Accompaniments

coconut rice, boiled taro

The Story Behind Sea Cucumber Stew

Sea cucumbers have been gathered from Kiribati lagoons since ancient times, valued for their unique gelatinous texture and nutritional content. The I-Kiribati preparation method of slow braising in coconut cream is distinctly different from the dried beche-de-mer that became a valuable export commodity. While the international trade in dried sea cucumber brought economic opportunity, the traditional home preparation in coconut cream remains a dish of cultural significance, connecting I-Kiribati cooks to centuries of lagoon harvesting traditions.

🕐 Traditionally enjoyed special occasions 📜 Origins: Ancient Pacific Islander

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