Ethnobotanical foods of Micronesia
This term I opted to prepare a presentation in lieu of a walk and talk. Once again prep day is rain sodden and a walk and talk is off the table. To assist with pre-organization I am using handout signup sheets.
Then, of course, I forgot to use the sheets to build a form for the presentations. Most of the dishes were from Pohnpei and were presented with Pohnpeian names.
Jeanelle and Kevin presented uht mwehn. This led to discussion of the word mwehn, which could not be located in the dictionary. Mwehn would be a noun, not an adjective, but there is no mwen either
Kevin translated the name as angry banana, but later clarified that he was kidding. Perhaps the word was supposed to be mwehl, but mwehl is a noun for ripe breadfruit wrapped in leaves and prepared in an uhmw or any starchy food cooked with coconut milk. This was noted later to be the same as uht piahia. Banana split and boiled with sugar and coconut milk.
Rachel bought mwahng uter taro balls
Joann and Unica presented idihd en uht. Boiled ground banana with coconut. This is the same as uht idihd.
Mayoleen Erson and Karen presented uhten kaimana. Banana halves with coconut and sugar. Note that uhten kaimana is actually a reference to the type of banana used in the dish.
Pelma and Bentrick presented uhter mwahng, taro balls. Boil taro for a long time. Can be four hours. Grate. Mix with coconut. Form into a ball.
Kerry "KC" and Just-Wesley presented rotama mwahng complete with an in-class demonstration of kneading the taro ball.
Squeeze cooked ball in knead banana put in banana leaf.
Mayoleen Ioanis and Matuita presented mahi "mwen" or mahi piahia. "Mwen" remains of unknown origin. Breadfruit with coconut creme.
Sheliza presented a dish made with banana, coconut milk, and sugar called uht domwdomw. Boiled banana is grated banana and then rolled in the hands to return the ground banana back to a banana shape. A previous student once shared a story about how fortunate the men were in her village because their wives were renowned uht domwdomw makers.
Valigene and Mary-Grace presented kehp piahia. Yam, coconut, salt. Not a n everyday staple only after kotekehp. Kotekehp is first feast of the yam season, in which the whole cooked tubers of kehp pwetepwet along with the freshly cut vines are presented [to the monarch]; begins the season when people are allowed to eat whole yam tubers.
Rollie Maliuwelmog from Woleai brought wish yareng, a grated boiled banana dish. He noted that the coconut milk is cooked allowing it to keep for a day. That is the challenge with fresh coconut milk, it sours very quickly in the tropics. By cooking the milk it lasts longer.
Rollie
W-Three started pounding at 1:00 in the afternoon to be able to bring Chuukese kon to class, a very appropiate dish for October first is also Chuuk Constitution day. A very special treat to get kon on Chuuk Constitution day. The breadfruit is pounded hot.
A very smooth kon, with no lumps, the mark of a skilled and gifted pounder.
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