MAIN INGREDIENTS
Breadfruit or mahi is one of the staples of Micronesian cuisine. In this traditional dish, breadfruit halves are cooked over hot stones and coconut husks. The halves are then placed on hot stones, and another layer of smaller stones is placed on the fruit.
The whole creation is additionally covered in fresh taro leaves and left to steam and smoke until done.
MAIN INGREDIENTS
Pihlohlo mwehng is a traditional dish that consists of taro root coated with coconut sap syrup. The dish is made with a mixture of boiled and ground taro root, starch, and sugar. The taro mixture is then formed into oblong-shaped pieces that are added to a pot of caramelized coconut sap syrup and thoroughly coated with it.
Typical of Mwoakilloa, this specialty uses mwehng, which is a variety of hard or swamp taro root traditionally harvested by women.
MAIN INGREDIENTS
Taro balls are eaten throughout Micronesia and appear in numerous varieties under different local names. They usually consist of boiled and mashed taro root that is mixed with grated coconut and formed into small or large sized balls. This traditional Micronesian dessert nowadays typically incorporates sugar and might vary from soft to firm in terms of texture.
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