salt water for three days,
then wrapped in breadfruit leaves
and buried in the sand for at least one week before it is eaten.
The Rongelapese claim that this "cheese" will keep for two
years or more if left buried in the sand.
Pandanus
(Bop) is eaten fresh, boiled, or baked.
A
preparation which is said to keep for more than five years is
called “jenkun."
This is prepared by either baking or boiling
the Pandanus keys and scraping out the pulp.
usually on a piece of sheet metal,
the consistency of fudge.
The pulp is dried,
over coals until it reaches
The dried pulp is pressed into a
roll and wrapped in either Pandanus or coconut leaves.
Slices
are then cut off as needed.
Tacea or arrowroot
water,
(Mokmok)
tubers
are washed with sea
then crushed and passed through a sieve into a pan of
sea water and allowed to settle for three or four hours.
the starch begins to coagulate,
the water is decanted.
When
Sea
water washes are repeated several times followed by one freshwater wash.
powder.
Finally the starch is dried and stored as a
The powder is then mixed with water for use and either
eaten immediately as prepared,
boiled,
The papaya is eaten fresh,
grated coconut.
or baked.
sometimes mixed with rice or