Lunches
Te Korimi (Corned Beef and Rice)
Ingredients
- 300 g (1 1/2 cups) white rice
- 600 ml (2 1/2 cups) water
- 1 can (340 g/12 oz) corned beef, sliced
- 1 small onion, sliced
- 1 tbsp vegetable oil
- 1/2 tsp black pepper
- 1 tbsp soy sauce (optional)
Method
- Cook rice with water in a covered pot for 15-18 minutes until tender.
- Heat oil in a frying pan and sauté onion until soft and lightly golden.
- Add sliced corned beef and fry for 4-5 minutes until edges crisp slightly.
- Season with black pepper and soy sauce if using; stir through.
- Serve hot corned beef over or alongside the cooked rice.
Introduction: Canned corned beef became widely available in Kiribati through 20th-century trade and colonial supply chains, and it remains a beloved, practical lunch staple, especially on outer islands where fresh meat is scarce.
Cultural Background: Canned corned beef became widely available in Kiribati through 20th-century trade and colonial supply chains, and it remains a beloved, practical lunch staple, especially on outer islands where fresh meat is scarce. Paired with rice, it is one of the most common working lunches across the country.
Tips: Slightly crisping the corned beef edges in the pan gives better texture than simply warming it through.
Variations: Some families add sliced tomato or a fried egg on top; others mix in leftover cabbage for extra bulk.
Storage: Refrigerate leftovers up to 3 days in an airtight container.
Reheating: Reheat in a covered pan over medium-low heat, or microwave covered for 2 minutes.
FAQs:
Q: Is fresh beef ever used instead?
A: Canned corned beef is the traditional, practical choice due to limited refrigeration on outer islands.
Q: Can this be made lower in sodium?
A: Use a low-sodium corned beef and omit the soy sauce.
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