I. Introduction

A. Purpose

Good day to you! This report has been written by Anthony Watson, Sonsorol State Governor Laura Ierago and Alfred Pedro. The expressed purpose of our paper is of much importance to the people of the Southwest islands of Palau. It has been written, not only to record an aspect of culture of the Southwest people, but to help serve purposes most readily useful to the natives of the islands. In writing this report, the first of its kind, we hope that the knowledge of food culture written here can be used as an incentive for further application of the knowledge; for teaching young children and adults of the nutritional values of local food, to preserve the knowledge of preparing local food by putting into practice the recipes given in this report to natives of the islands, and a further appreciation of their identity and local practices that distinguish them.

B. Motivation

The numerous factors that motivated the production of this paper all reflect certain conditions facing the Southwest natives. On observation, it seemed to us and the government officials of the Southwest islands that there is an absence of active culture that can enrich the daily lives of their people, cultural education and activity that serve as building blocks of character to adults and especially young children. As to food, very few islanders retain the knowledge and practice of local food preparation indigenous to their islands. More and more are industrial foods present in almost every meal of the day, and accompanying such food habits are health problems that have led to many grievances in health. Elders of the islands would recall rare cases of such problems as diabetes, high blood pressure or obesity in the islands. These are pressing health issues today and perhaps years to come, and this report is written as an incentive for a commitment to a better diet and a rejuvenation of interest in past customs, and especially with traditional food preparation.

C. Overview of Paper

Our paper consists of eleven main sections, indicated with Roman numerals. On section II, a brief analysis of the islands' physiography, geology, climate, culture and population is given, introducing to the reader the condition and diversity of the elements, both environmental and human, that are the main components to the essence of the Southwest islands. Section III provides a general description of the ethnic food preparation and preservation methods, both traditional and modern. Though much information is provided in this section, more material could be found throughout the paper that shed light to new details of the preparation methods, as certain foods, whether found on land or sea, do allow for a deviation from the normal routine.

Directly following is Section IV, the greater bulk of the paper; devoted to the preparation of local food in the islands. Within it are subsections that divide the fruits, vegetables, seafood, and consumed avifauna of the islands. For each category, the individual food types are given their names in English, followed by Southwest names in parenthesis. Within it are three names, set apart from each other by semicolons. The first name is Sonsorolese, the second being Tobian, and the third is for Pulo Anna (occasionally there will be dishes that are exclusive to Merir which will be shown). Just beside the names is a drawing of that food type, followed by a brief note on the food, giving significant cultural, environmental, or preparatory data.

Next, the food entries gathered from the interviewees are shown, and for each specific dish, its name is given in the same manner as with the naming of the food type. The names from all the three islands are given, but when one name or more is not present in an entry, it indicates that the dish is not practiced on any of the islands not mentioned. Following the name of the dish is the list of ingredients used, then a description of the steps taken in the preparation phase. Additional anecdotes are given as notations, serving to provide either further details into the food preparation, its place in the local customs of the islanders, or of its origins. Further in the paper, Section V is devoted to collected survey data that reveal the frequency and composition of food dishes prepared in the present day in the inhabited Southwest islands, giving the reader a glimpse of the present eating habits being practiced in the islands. Sections VI and VII are appendices the first containing illustrations of a number of food plants, animals and seafood that are consumed in the islands. Due to time constraints, not all the mentioned foods in the paper were drawn. Section VII itself also gives illustrations, but of the tools, both traditional and modern, that are used to prepare, preserve, store and serve food.

Near the end of the paper we present a table that serves as a cross-section of names of plants and animal life, providing local names in the Southwest to match with their English and scientific equivalents. At the end of the paper we provide our bibliography.

D. Method of Research

Research conducted to gather data was made in a systematic and organized routine. To begin research, the authors and the governor of Sonsorol State, Laura Ierago, and her staff collaborated to compile a list of plants and animals present in the islands that are consumed. Next, we divided the list between us and worked independently of each other, carrying out interviews in the village of Echang on the island of Ngerkebesang in mainland Palau. For each interview, food dishes were asked of their names, ingredients used in them. Anecdotes regarding facts about the plants, oral history or cultural uses are inserted when applicable to each entry. For sources of information, knowledgeable elders were asked to share knowledge of local dishes as they are the most credible sources.