The cuisine of Solomon Islands has developed over 5,000 years of inhabitation and external influences.

From the Spanish, the islands received cattle; from the Asians and Indians, spices, exotic vegetables and fruit.

The main occupations of the locals are fishing and agriculture, so fish, coconuts, cassava, sweet potatoes and a variety of fruits and vegetables figure into the local cuisine.

Fish is the staple meat in the Solomon Islands cuisine.

Beside the local traditional cuisine many dishes from both European and Asian culture can be easily found and served in any restaurant or household of this country.