Fruit Bat Soup

About This Recipe

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.

Ingredients

Serves 4

• 2 wholecleaned fruit bats (approx. 400 g each)
• 400 mlcoconut milk
• 4 cupswater
• 5 slicesfresh ginger
• 1 tspsalt
• 2 stalkslemongrass

Instructions

1. 1

   Clean the bats

   Ensure bats are fully cleaned, fur removed and viscera extracted. Rinse thoroughly under cold water. This is typically done by the supplier.

2. 2

   Make the broth

   Bring water, coconut milk, ginger, lemongrass and salt to a boil in a large pot.

3. 3

   Simmer

   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.

4. 4

   Serve

   Ladle into deep bowls, ensuring each serving has a bat (or half bat) submerged in the rich broth. Serve with taro or steamed rice.

Variations

• •

  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.

Storage

Consume the day it is cooked. Broth keeps refrigerated for 2 days.

Frequently Asked Questions