Fruit bat soup is Palau's most celebrated and debated traditional dish, served at major ceremonies, funerals and community feasts. The large Mariana fruit bat (Pteropus mariannus) is simmered whole in water or coconut milk with ginger, giving a rich, dark broth. The meat is dark and gamey, sometimes compared to wild duck. For outsiders it is an acquired taste; for Palauans, it is deeply connected to identity and cultural continuity. This version uses coconut broth for added richness.
Serves 4
Ensure bats are fully cleaned, fur removed and viscera extracted. Rinse thoroughly under cold water. This is typically done by the supplier.
Bring water, coconut milk, ginger, lemongrass and salt to a boil in a large pot.
Add the whole bats to the broth. Reduce heat to a gentle simmer. Cook uncovered for 1.5 hours, skimming foam periodically, until the meat is tender and falling from the bone.
Ladle into deep bowls, ensuring each serving has a bat (or half bat) submerged in the rich broth. Serve with taro or steamed rice.
Sourcing is the hardest part outside Palau — seek specialist exotic meat suppliers.
Long slow cooking is essential to tenderise the meat and mellow the strong flavour.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Replace with duck or goose as a more accessible substitute that mimics the rich, dark-meat quality.
Add chilli and spring onion for a more aromatic broth.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Consume the day it is cooked. Broth keeps refrigerated for 2 days.
Fruit bat has been eaten in Palau and across Micronesia for thousands of years. Populations are now under pressure from overhunting; sustainable sourcing is essential.
Legal status varies by country. In Palau it is traditional and legal for locals. Check regulations in your jurisdiction before sourcing.
Rich and gamey, similar to dark-meat wild duck or rabbit.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (450g / 15.9 oz) · 4 servings total
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