Once upon a time in the sun-kissed islands of Palau, locals savored a delightful treat known as ulkoy—crispy, golden fritters brimming with fresh shrimp and tender squash. These savory bites became a national favorite, embodying the rich flavors of Palauan cuisine.

Palau's food culture is a fascinating blend of indigenous traditions and outside influences.

Historically, Palauans relied on fresh seafood, taro, cassava, and tropical fruits, all of which remain staples today. However, due to centuries of trade and colonial influences—from Spain, Germany, Japan, and the U.S.—Palauan cuisine has adopted elements from various cultures, creating a unique and diverse food scene.

Meanwhile, across the Philippine Sea, Filipinos were indulging in their own version of this delectable snack called okoy or ukoy. These fritters featured a medley of small shrimp, bean sprouts, and various vegetables, all bound together in a light, crispy batter. Served with a tangy vinegar dipping sauce, okoy became a beloved staple for breakfast, snacks, or appetizers.

The striking resemblance between Palau's ulkoy and the Philippines' okoy is no mere coincidence. Palau has deep historical and cultural ties with the Philippines, as many Filipinos migrated to Palau for work, bringing their culinary traditions with them.

This exchange introduced Filipino flavors and cooking techniques to Palauan kitchens, leading to shared dishes like ulkoy/okoy. Today, Filipino cuisine remains an integral part of Palau's food landscape, with dishes like lumpia (spring rolls) and pancit (noodles) commonly enjoyed by locals.

In both cultures, these shrimp fritters are more than just food; they're a testament to the enduring bond between Palau and the Philippines, showcasing how the love for good food transcends borders and brings people together.