(10)

Bwiro - preserved breadfruit or Marshallese cheese.

The skin is removed

from the ripe zreen breadfruits then cut in wedges and placed

in a burlap »ag and taken to the lagoon.
The bag is anchored
for one or two davs in the saltwater or stomped on for an hour
or so to hasten the fermentation.
The bag is then taken from

€

the water and lert on coconut leaves in the open air for one

or two days.
The breadfruit is then placed in a pit Lined with
breadfruit leaves.
Leaves, a cloth cover and weights are then
placed over the breadfruit.
The breadfruit leaves are changed
after every month and the bwiro is ready for cooking after two
months.
Supply can be kept six months to a year or two.
(Type
of breadfruit used--bakrol,

batatak,

koutroro.)

Bwiro Food Preparation
The quantity of preserved breadfruit that is needed to cook with
is taken from the pit or box and thoroughly washed in fresh water
Coconut milk is then mixed with the rainwater.
Sugar is also
added along with flour which is optional.
A ladle full of the
mixture is then placed in a breadfruit leaf and is either steamed,
boiled, or baked.
Another method of cooking is to roll the bwiro
into balls and then steam or boil.
(11)

Baked - The inside stem of a ripe breadfruit is removed and coconut milk
replaces it.
The breadfruict is then wrapped in leaves and baked.

(12)

Jankwin - Mijiwan seeded breadfruit is picked green; allowed to ripen; seeds,
core and skin removed; placed in a coconut leaf basket; baked in
earth oven all night; taken out; unwrapped; flattened and allowed
to drv in sun.
When dry, it is rolled, wrapped in pandanus leaves,
‘tiled with sennit twine and preserved as a roll.

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