Five Things Must Taste in Ngaraard State

Demok

Ngaraard is well known for the most famous “demok” coconut taro plant soup in the whole Palau … this soup is made from the leaves and stem of taro, cooked in coconut milk along with land crabs to enhance its taste… although other villages makes this soup, Ngaraard has the best of taste in the whole island.

Keam & Lius

This is a flat nut about 2-3 inches in diameter cooked and cut in half to get the nut inside and eating it with a coconut meat skewed out of its shell is a taste one will remember for a long time.

Rekung

Land crabs comes out at night where people begin catching and then boil in hot water for its delicious meat under the hard outer shells… cooking the land crabs in boiling water brings out its unique taste but catching, breaking its arms and clams, cleaning it and finally cooking it is a taste one will remember for years to come.

Dubech

A young fledgling yolk-like in a brown coconut is a sponged cotton delicacies any local knows its taste and can fill your stomach while one is walking through the jungle forest. You can never go hungry in the jungle with the young adolescent coconut plant all around you.

Kesebekuu

Tasting this eel found on the reefs of Palau is a delicacy and can be prepared in a style taught to the locals during the Japanese era known as “nitske” (ingredients include water, soy sauce, sugar, onions, ginger, and garlic).