Editing Kiribati (section)

=== Cuisine ===
Traditionally, the staple diet of the I-Kiribati was the abundance of seafood and coconuts. Starch-based carbohydrate sources were not plentiful due to the hostile climate of the atolls with only the northernmost atolls being viable for constant agriculture. The national crop ''[[Cyrtosperma merkusii|bwabwai]]'' was only eaten during special celebrations along with pork.
[[file:Babai.jpg|thumb|Bwabwai cultivation in [[Butaritari]]]]
To complement the rather low consumption of carbohydrates in their diets, the I-Kiribati processed the sap and fruit of the abundant pandanus and coconut trees into different beverages and foods such as ''te karewe'' (fresh daily sap of the coconut tree) or ''[[te tuae]]'' (dried pandanus cake) and ''te kabubu'' (dried pandanus flour) from pandanus fruit pulp and ''te kamaimai'' (coconut sap syrup) from coconut sap.{{Citation needed|date=October 2023}}

After World War II, rice became a daily staple in most households, which is still the case today. The majority of seafood—in particular, fish—is eaten sashimi-style with either coconut sap, soy sauce or vinegar-based dressings, often combined with chillies and onions.

[[Coconut crabs]] and [[mud crabs]] are traditionally given to breastfeeding mothers, with the belief that the meat stimulates the production of high-quality [[breast milk]].{{Citation needed|date=October 2023}}