Restaurants are few in number and are situated mainly in the larger towns.

National specialities:
• In the southern islands, the boiled fruit of pandanus (screwpine), sliced thinly and spread with coconut cream.
• A Kiribati delicacy is palu sami, which is coconut cream with sliced onion and curry powder, wrapped in taro leaves and pressure cooked in an earth-oven packed with seaweed. It can be eaten on its own or served with roast pork or chicken.
• As in many of the islands of the South Pacific, there is a tendency amongst local people to regard imported canned products as luxuries.

Tipping: Not expected.

There are ‘Island Nights’ which feature traditional Polynesian music and dancing, film shows and feasts in maneabas (local meeting houses), which can be found throughout the islands.

Handicrafts include baskets, table mats, fans and cups made from pandanus leaves, coconut leaves, coconut shells and sea shells. Sea-shell necklaces are popular, as are models of Gilbertese canoes and houses. A prized item is the Kiribati shark-tooth sword made of polished coconut wood with shark teeth, filed to razor sharpness, lashed to the two edges. These days, most examples are modern reproductions.

Shopping hours: Mon-Sat 0800-1900 (some shops open until 2030), Sun 0800-1900 (most small shops).