(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. - 36 - cd