May 102013


Today is Micronesia Constitution Day in the Federated States of Micronesia.

The Federated States of Micronesia is a republic located in the Pacific Ocean, northeast of Papua New Guinea. The country is a sovereign state in free association with the United States.

It consists of 607 islands extending 1,800 miles across the archipelago of the Caroline Islands east of the Philippines. The four constituent island groups are Yap, Chuuk (called Truk until January 1990), Pohnpei (called Ponape until November 1984), and Kosrae. These four states are each represented by a white star on the national flag. The capital is Palikir, on Pohnpei.

Like in most Asian countries, the most important dish is rice which is served with most meals. Micronesian food is heavily based on fish and seafood, such as fresh shellfish, crabs, and shrimps. In addition to these dishes, in the Federated States of Micronesia, people use distinctive sauces and spice mixes. Micronesian cuisine uses elements from various cooking traditions borrowed from their neighbors and then developed into their own traditional dishes.  Using the right amount of spices is essential – either for spicing up the taste or for coloring the dish.  Each traditional dish has a special cooking method. Meat is also an element in Micronesian dishes, and cured and smoked hams are often used.

Micronesian Pepper Chicken


1 small chicken, cleaned and quartered
1 cup carrots, julienned
1 teaspoon salt
2 teaspoons Italian seasoning
1 medium or large onion, cut in medium chunks
¼ teaspoon ground white pepper
½ teaspoon ground black pepper
3 Tablespoons soy sauce
9 Thai Peppers, capped & split lengthwise
1 small cabbage (Not Napa or Chinese) cut in 6 or 8 wedges

cooked white rice


Clean and quarter the chicken. Place the chicken pieces in an 8-quart pot and add just enough water to cover the chicken, about 4 quarts. Add salt and heat the water up to a light boil.

Add chunks of onion, black pepper, and split peppers. Then add carrots, Italian seasoning, white pepper, and soy sauce.

Cover the pot and allow the contents to simmer over medium heat for about 70 minutes. Add the cabbage wedges and continue simmering (covered) for another 10 minutes, or until the chicken is fully cooked.

Serve chicken and vegetables over white rice. Season the rice with a bit of the stock and additional soy as desired.