Local plant based foods of Micronesia
Maxon and Jamie brought doughnuts and dough sticks make of fried ground taro - gluten free doughnuts. The hard taro, mwahng, is grated, sugar is added along with one teaspoon of baking soda, and then the dough is hand worked into the desired shape. Then the taro shapes are fried. Any shaped can be created and fried. Jamie Barnabas and Maxon Defang presenting their gluten free doughnuts. Luthen Jacob presented a Mortlockese dish, "uht amat" made from boiled ground bananas. Food color is a modern addition to this dish. Luthen Jacob Aiesha-Lane Santos, Junia Alanzo, Shannon Jonathan present mwahng kedihdi Mwahng kedihdi is made by boiling hard taro for 30 minutes or more. Sugar is added to the water, along with sweet coconut milk. young mashed banana (uht pwul sukusuk) Jannessa Johnny, Evangelina Kapiriel, and Loryann Martin presented uht pwul sukusuk Rohtamahn koahp noahir Jeanie Bartolome and Merany Pelep presented r...