Fresh reef fish cured in lime juice and folded into rich coconut cream with chili, onion, and tomato. Served chilled in a coconut shell, this coastal classic is PNG's answer to ceviche.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: coconut shell half
Garnishes: coriander, lime wedge, chili slices
Accompaniments: taro chips
Instructions
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1
Cut fish into 1cm cubes and place in a glass bowl.
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2
Pour lime juice over fish, ensuring all pieces are submerged. Cover and refrigerate 2-3 hours until fish turns opaque white.
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3
Drain off most of the lime juice, leaving just a tablespoon.
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4
Add coconut cream, onion, tomato, chili, and cucumber. Fold gently to combine.
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5
Season with salt and refrigerate 15 minutes for flavors to meld.
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6
Serve chilled in coconut shell halves, garnished with coriander.
Did You Know?
Kokoda is shared across Melanesian cultures from PNG to Fiji, with each island nation claiming their version is the original and the best.
Chef's Notes
Equipment Tips
- sharp knife
- mixing bowl
- coconut shell for serving
Garnishing
coriander, lime wedge, chili slices
Accompaniments
The Story Behind Kokoda
Kokoda belongs to a family of Melanesian raw fish preparations that predate European contact by centuries. Coastal PNG communities developed the technique of using citrus juice to denature fish proteins as a preservation method in tropical heat.
The dish reflects the maritime culture of PNG's island and coastal peoples, who rely heavily on reef fish and coconut as dietary staples. Each coastal community has its own variation.
Kokoda has gained international recognition as PNG's signature dish and appears on menus from Port Moresby hotels to Pacific Island food festivals worldwide.
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