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Roots and tubers from Oceania
Across the Pacific, ripe breadfruit is peeled, cut and fermented in pits lined with leaves, where it turns into a sour, sticky paste that keeps for a year or more. In the Yap outer islands the pieces are first soaked overnight in the lagoon and left to drain and ferment for a few days before they go into the pit. The paste is washed, mixed with coconut and baked or boiled.
| Ripe breadfruit | Seeded or seedless; peeled, cored and cut into pieces of about 2 cm on Asor[atchley1985] |
| Seawater | Yap outer islands soak the pieces in baskets or bags in the lagoon overnight[atchley1985] |
| Dried breadfruit leaves and fresh banana leaves | Line and cover the pit[atchley1985] |
| Grated coconut and sugar | Mixed in before cooking on Ifalik[atchley1985] |
| Starter | spontaneous. A University of Hawaiʻi extension guide says naturally occurring lactic acid bacteria, found on the breadfruit and in the environment, do the fermenting. Long-kept batches are fed with extra ripe breadfruit. |
Total time across the recorded steps: 9.1 days – 21 days
What changes: Ripe breadfruit is peeled, cored and cut into small cubes
Output: cubes of breadfruit about 2 cm on a side (Asor).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Across the Pacific, ripe breadfruit is peeled, cut and fermented in pits lined with leaves, where it turns into a sour, sticky paste that keeps for a year or more. In the Yap outer islands the pieces are first soaked overnight in the lagoon and left to drain and ferment for a few days before they go into the pit. The paste is washed, mixed with coconut and baked or boiled. Made in 6 steps over 9.1 days – 21 days. The longest step, drain and ferment on banana leaves, takes 4–14 days (Atchley J 1985). Lactic acid bacteria and Lactobacillus, Leuconostoc and Pediococcus, the common lactic acid bacteria in fermentation pits, with small amounts of wild yeasts such as Saccharomyces do most of the fermenting.
| Main step | 4–14 daysReported[atchley1985] | Drain and ferment on banana leaves |
|---|---|---|
| Acidity | pH up to 4Reported[mehta2023] | Pack into a leaf-lined pit and weight it |
This is the Pacific family entry. Micronesian makers often soak the fruit in seawater and ferment it above ground first, which Polynesians do not. Polynesia had large communal masi pits, which Atchley and Cox did not find in Micronesia.
The paste turns acidic in the pit (pH below 4 in the Fijian study). Pits are relined and spoiled paste near the cover is discarded when they are opened.
Every number is labelled with how it is known. How this atlas is made
Breadfruit fermentation was once widespread across Oceania as a store against drought, cyclones and war (Atchley and Cox). In the Marquesas, a pit 8 m deep was described in 1811. NTBG says the practice has mostly disappeared outside Micronesia.
