, Pandanus - bob fresh - eat when ripe or uncooked eroum ~ boiled pandanus bane ~ bake keys in ground peru - Pandanus pulp and juice mixed with grated coconut and coconut oil and optionally with arrowroct starch, wrapped in breadfruit leaves and boiled or baked. mokan - The pudding from a cooked pandanus kev. The food is removed from the key by a process known as kilok. The cooked pulp is then mixed with other foods or eaten as is. s Examples: a) often mixed with grated coconut b) mixed with coconut milk c) served with fish d) by itself as a dessert jankwin - Cooked pandanus, extract from keys keys--mokkay, dry in sun, wrap in pandanus leaves and tie with sennit twine. unripened pandanus - mashed with sugar or jekeru and water. 4. Arrowroot - mokmok The arrowroot is dug up from the oceanside of the island, placed in a burlap bag, and washed until white. Each separate piece is then grated with a rock. The arrowroot is placed in a wanliklik made of sennit (from fibers of coconut husk)used for straining arrowroot starch. It is then rinsed with two bucxets of saltwater. The arrowroot powder is then saved from the canvas or wanliklik, wrapped in a cloth and tied in a tree to dry. The powder is then removed from the cloth (bag), dried in the sun and then stored for future use. ways of cooking - a) b) boiling with waini Beru Pandanus and mokmok 5. Taro ~ iaraj Stem and leaves are cut off and the remaining roct and sugar (optional) added to boiling water. The root Cook one hour. is also baked. - 41-