On this date in 1986 The Federated States of Micronesia, abbreviated FSM and also known simply as Micronesia, became an independent nation, consisting of four states – from west to east: Yap, Chuuk, Pohnpei and Kosrae – that are spread across the Western Pacific Ocean. Together, the states comprise around 607 islands (a combined land area of approximately 702 km2 or 271 sq mi) that cover a longitudinal distance of almost 2,700 km (1,678 mi) just north of the equator. They lie northeast of New Guinea, south of Guam and the Marianas, west of Nauru and the Marshall Islands, east of Palau and the Philippines, about 2,900 km (1,802 mi) north of eastern Australia and about 4,000 km (2,485 mi) southwest of the main islands of Hawaii. While the FSM’s total land area is quite small, it occupies more than 2,600,000 km2 (1,000,000 sq mi) of the Pacific Ocean, giving the country the 14th largest Exclusive Economic Zone in the world. The independent sovereign island nation’s capital is Palikir, located on Pohnpei Island, while the largest city is Weno, located in the Chuuk Atoll.
The great bulk of Micronesian islanders are engaged in subsistence farming and fishing. Fishing for tuna (known locally as angarap) is potentially very profitable when sold for export to Japan, and smaller fish with less value are frequently eaten at home. This recipe comes from Chuuk and is widely known throughout Micronesia. There is really very little to it, but fresh tuna is superb.
Angarap and Coconut
Ingredients
2 lbs fresh tuna, boned and cut in chunks
14 oz can of coconut milk
4 cloves garlic, peeled and chopped
salt and pepper
Instructions
Bring one cup of water and the coconut milk to a boil in a deep skillet. Reduce to a simmer and add the tuna, garlic, and salt and pepper to taste. Simmer gently for 15 minutes. Serve with breadfruit, taro or rice.
Book of Days Tales 
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