Food presentations in ethnobotany


Uht mwehl (banana any starchy food cooked with coconut milk)


Nakisha and Sinae presenting uht mwehl.

Jayleen prepared an entertaining video on the production of uht dumwadumw. Dumwadumw refers to hyperactive children according to the dictionary. 


One connotation is that one's children will be excited to eat this dish. Another connotation invokes the hand motion required to produce uht dumwadumw.

Cathleen and Kimora presented a refreshing coconut drink made from sprouted coconut core. The sprouted coconut is known as dalok in Mwoakillese, pahr in Pohnpeian. 

From the presenters:
"We used the sprouting coconut called pahr from this kind of tree to make the Mwokilese dish called dalok. First you have to choose the coconuts and husk them, but we bought our pahr from a local farmer so we didn't have to do those steps on our own. Third, we used a machete to open each one. We removed the pahr, grated them, added them into a cooler. Then we added condensed milk, milk, water, ice, and sugar all to taste. The quantity of each of these ingredients is heavily reliant on the person preparing it and their taste as well as how many people they hope to feed. Additionally, we wanted to use the coconut outer layers as cups so we used knives to remove the meat from several when they were opened."

Fiona from Satawal and Cassandra from Houk presenting a Yapese and Chuukese outer island staple, hard taro.

Bulag gatip (Woleaian), tipi arúng (Houkese), puna aeriung (Satawalese). 

Hercly (Woleai), Fiona (Satawal), Cassandra (Houk).

Mwahng uter or taro balls are a favorite albeit heavy snack food and a worthy side dish. 

Santriko presented the taro balls.

Mwahng pirain

Seniko and Emars presenting their mwahng pirain. Hard taro fritters.

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