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Roots and tubers from Fiji
Davuke is the Fijian way of keeping breadfruit, and also cassava and banana, by fermenting the peeled food in a pit lined with leaves. Aalbersberg and colleagues described it as a lactic acid fermentation, and the paste becomes strongly acidic. The fermented paste is cooked into a pudding or bread, often with coconut.
A short entry: the sources we found record only what is said here about Davuke / masi itself.
| Breadfruit, cassava or banana | Peeled before it goes into the pit[aalbersberg1988] |
What changes: Breadfruit or cassava is peeled for the pit
Output: peeled breadfruit, cassava or banana.
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
Davuke is the Fijian way of keeping breadfruit, and also cassava and banana, by fermenting the peeled food in a pit lined with leaves. Aalbersberg and colleagues described it as a lactic acid fermentation, and the paste becomes strongly acidic. The fermented paste is cooked into a pudding or bread, often with coconut.
| Acidity | pH up to 4Reported[mehta2023] | Pack into a leaf-lined pit (davuke) and cover |
|---|
Davuke uses a leaf-lined pit like the other Pacific breadfruit pits but is also used for cassava and banana.
Cassava holds cyanide-forming compounds that can cause vomiting, collapse and in some cases death. No source we read measures cyanide in pit-fermented cassava, so this page does not show that the pit makes it safe to eat.
Every number is labelled with how it is known. How this atlas is made
