— Nard 6) List of Local Foods and Conversion Factors Coconut milk - el - One nut produces 38 grams of milk! at 2.6 cal/g.* A s0- lution produced by squeezing freshly grated coconut. Often water is mixed with the coconut gratings to enhance the extraction process. Coconut milk can be used to enrich all traditional dishes and is normally mixed into food before cooking. EL is produced from waini (the mature nut). Coconut meat - wainl - one nut = 240 grams? at 3.1 cal/g.4 (12 months stage). Often grated and mixed into food but more often eaten as a side dish with breadfruit or fish. Coconut water - dren in ni - 230 grams/nut at .109 cal/gram.? The water of the immature coconut at its 7 to 9 month stage is consumed by islanders of all ages regularly when available. The ni must be cut from the tree as opposed to waini which falls by itself. Certain varieties of ni are preferred among others for regular drinking, some varieties being seldom or never consumed, 4) Coconut Flesh - medi - 130 grams/nut at 1 cal/gram.© flesh which forms inside the shell of the ni stage. Medi is the soft It is seldom used in cooking and eaten primarily as an in between meal snack. 5? Kenawe - 100 grams/nut at .109 cal/gram. Kenawe comes from a particular variety of coconut palm of which the immature, 3 to 5 month stage fruits are sweet to the taste and edible. The shell is soft at this stage and eaten like raw cabbage. The husk in its upper portion at the eye is also edible. The lower portions of the husk are chewed and the juice sucked and then these portions are discarded. Both gram weight and calorie content listed above are estimates as no data on kenawe have been published. 6) Sprouted embryo - iu - 100 grams/nut at .78 cal/gram.’ The embryo begins to form around the 15th month of the waini stage, and normally takes two to three months to sprout. When the sprouted nuts are used in copra making the iu is first removed before the nut is set out to dry. It is often cooked in a pot with flour and coconut milk. Sometimes it is baked still within the shell. More often it is simply eaten raw mixed with sugar water or jekaru as a meal or plain as a snack. 7) Jekaru - .45 cal/grams.8 Jekaru is the sap of the tree tapped from the flower while still at the bud (4 week) stage. Up to one gallon of Jekaru can be produced from one tree per day. Jekaru is used as a sweetener in cooking and it is drunk by children and adults fresh in a solution of 50% water. Fermentation begins immediately. It is often boiled and given to babies as a substitute of mother's milk. Unless the fermentation process is arrested it turns into a wine by about 36 hours. boiled into a syrup called Jekami. 8) 1 @ Pandanus (preserved) - Jankwon - 9.93 cal/gram.? Fresh jekaru is often Jankwon is produced by mashing the cooked pandanus keys into mokon, straining out the fibers which were loosened from the cores in the process, baking the resulting mash into -19 -