Food of Micronesia

Students in the ethnobotany class reported some of the foods of Micronesia.


Koahp pirain, fried yam, was presented by Aleina, RJ, Reagan, and Joymar.

Aleina gave the presentation

Joymar, Reagan, Aleina, and RJ


Rindy presented wa-fētún a dish prepared by scraping banana out of the skin, cutting the banana into pieces, and then putting the banana back into the skin to cook the banana. Coconut cream is then added to the top. The difference from the Pohnpeian koroipali dish is that for wa-fētún the whole banana is cut into pieces. The Pohnpeian version leaves a longitudinal half of the banana in the peel. Supporting Rindy were Ladricia, Laninette, and Twindon.


wa-fētún

Bulage/Bunafat: boiled giant swamp taro presented by Twindon

Enoch and Tommy presenting mai sukusuk


Tino and Reggie presented outer island Yap mwaa: pounded, fermented breadfruit. The process includes rinsing resulting in a milder flavor. This dish is a traditional staple on Ulithi.

Kraka mwangas: carmelized coconut candy

Richard explaining the process of producing kraka mwangas

Anastacia and Adelina presenting doaloa rais

Also known as "rais weitahta"

Doaloa rais from the anatto or lipstick plant, Bixa orellana, the seeds of which are used as a food coloring for rice.


Pounded banana in coconut milk: uht sukusuk

Myron presented the uht sukusuk

Mahi pirain: fried breadfruit shavings

Megan presented mahi pirain

Megan noted that she prepares mahi pirain by using a peeler rather than a knife to get a thinner mahi (breadfruit) shaving.

A special visitor to the class

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