Solomon Islands food is simple, fresh, and centred on what's local. In villages, that means taro, yams, sweet potato, and whatever came in on the morning's fishing canoe. Coconut cream is the universal cooking fat and flavouring — it goes into fish, vegetables, and almost everything else. Food is typically cooked over open fires or in earth ovens (motu) for ceremonies.
Fish is the protein staple everywhere. Tuna, coral trout, snapper, and barracuda are all common. Shellfish — particularly giant clam (ngali) and crayfish in season — appear in coastal communities. The quality is exceptional if you catch it fresh; less so if it's been sitting in a market stall all afternoon.
In Honiara, the Central Market is the best source of fresh produce. Local restaurants near the market serve rice dishes, fish, and stews at low prices. A plate of food with rice costs SBD20-40. There are also Chinese-run restaurants across town that tend to be the default option for something filling and cheap; quality varies widely.
Higher-end dining exists around the main hotels — Point Cruz Yacht Club is a popular spot with a decent menu and cold beer. A few Western-style cafés have opened in Honiara catering to the NGO and expat community.
On outer islands, you'll often eat with your host family. Accept what's offered. Meals typically begin with prayer and are eaten communally. Use your right hand if eating with fingers, as is traditional in many communities.
The betel nut (buai) is chewed constantly across the islands — mixed with lime powder and mustard stick, it produces a mild stimulant effect and a lot of red spit. You'll see the stained pavements and teeth everywhere. Visitors are frequently offered it; politely declining is fine.