b: Cooking Modes Ground oven —- UM - The ground pit is fueled by a coconut shell or husk fire. Rocks are then added to cover the coals. When the rocks have been warmed the food is placed in. The pit is covered over with banana leaves, canvas or a heavv rubber sheet. Weights are added. (2) Stove Type Cooking - is alwavs done either over a kerosene stove or an open fire fueled by coconut shells or husks. a) boiling - using rainwater, brackish water when rainwater supply is low. b) frying - using Crisco, other shortenings, occasionally pig grease, rarely if, ever coconut oil. c) steamed Roasting - is done over a coconut shell or husk fueled fire, when it has turned to coals. ec: Description of the Food Types 1. Breadfruit - MA (1) Awanjin - green breadfruit roasted on coals until skin is black. The outside is then scraped with pieces of broken glass or shell. Approximately 1 hours to cook. (2) Steamed ~- fill the iron pot with water up to metal disk. Cooking time varies according to type being cooked. a) bwiro ~ 2 hours to steam on fire b) raw breadfruit (whole) 30 minutes by stove (3) Boiled ~ wash green breadfruit leave whole and boil. (4) Kopjar - baked breadfruit in ground oven. (5) Jokkwapin Ma - Breadfruit soup is made by removing the core and skin, cutting the rest into pieces which are boiled, mashed, mixed with coconut milk and salted to taste. (6) Fried - Cut the ripe breadfruit into slices removing the outer green peel. Soak the wedges in salt water or salt them before frying. Cooking time approximately 10 minutes on each side until brown or french fried. (7) Kalo - very ripe breadfruit mixed with coconut milk. (8) Mijiwan - a type of breadfruit which is eaten raw when it is very ripe; as is or with coconut milk. (9) Kwolejiped ~ name of nuts (kwole) cooked. They are roasted on coals or taken out of a steamed, baked, or boiled Mijiwan Breadfruit. - 35 -