Key Parameters
Temperature
°C - °C
Time
-
Equipment
wooden fermentation vesselsbanana leaves (traditional cover)stone weights
Steps
- 1.
Mahr (Pohnpei, Micronesia): Forms the base starch component for this ceremonial dish mixed with coconut cream
- 2.
Utoq (Chuuk Lagoon): Fermented paste is wrapped in banana leaves and baked as a travel food
- 3.
Kedemwahn en Pwuko (Yap): Mixed with grated coconut and taro as a festival food