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Roots and tubers from Federated States of Micronesia
Mahr is ripe breadfruit that is peeled, cored and packed into an earth pit lined with banana and Canna indica leaves, then covered with more leaves and rocks to ferment. It can be eaten after two weeks to three months and keeps much longer if the leaf lining is changed. It is mixed with coconut and baked into loaves, and the first loaves go to the paramount chief.
| Ripe breadfruit | Peeled with cowrie-shell scrapers and cored; cut into strips or quarters, or left whole[atchley1985] |
| Fresh or dried banana leaves and Canna indica leaves | Line the pit in layers and cover the fruit[atchley1985] |
| Coconut | Pieces or grated coconut are mixed in before baking[atchley1985] |
| Starter | spontaneous |
Total time across the recorded steps: 2.5 months – 5 months
What changes: Ripe breadfruit is scraped with cowrie shells, cored and cut into strips
Output: breadfruit cut into strips like shoestring fries (Awok) or quarters (Kitti).
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
Mahr is ripe breadfruit that is peeled, cored and packed into an earth pit lined with banana and Canna indica leaves, then covered with more leaves and rocks to ferment. It can be eaten after two weeks to three months and keeps much longer if the leaf lining is changed. It is mixed with coconut and baked into loaves, and the first loaves go to the paramount chief. Made in 4 steps over 2.5 months – 5 months. The longest step, pack into a leaf-lined pit and cover with leaves and rocks, takes 14 days – 3 months (Atchley J 1985). In pit-fermented breadfruit generally (mā, a family the guide says includes Pohnpeian mahr), naturally occurring lactic acid bacteria such as Lactobacillus, Leuconostoc and Pediococcus, with small amounts of wild yeasts; no study has identified the microbes of mahr itself does most of the fermenting.
| Main step | 14 days – 3 monthsReported[atchley1985] | Pack into a leaf-lined pit and cover with leaves and rocks |
|---|
Mahr goes straight into a leaf-lined earth pit with a Canna indica lining, unlike Marshallese bwiro, which is soaked in the sea and stored in boxes. The first loaves are owed to the chief.
The leaf lining is changed whenever the pit is opened, and a drainage ditch keeps water out of the pit.
Every number is labelled with how it is known. How this atlas is made
Atchley and Cox recorded seven methods in 1983–1984 and noted that mahr was more widespread before the Japanese occupation. In ancient Pohnpei, owning fermentation pits was a sign of prestige. Stone-lined pits about 3.3 m square inside Nan Madol may have been communal storage pits. NTBG says mahr is still made every season in Micronesia.
