BwiroFermented Breadfruit and Coconut Parcels

Name: Bwiro (Fermented Breadfruit and Coconut Parcels)
Prep time: 48 h 30 min
Cook time: 1 h 15 min
Total time: 49 h 45 min
Yield: 6
Cuisine: Marshall Islands
Ingredients: 1500 g Breadfruit (peeled and cored); 6 pcs Banana Leaf (softened); 6 g Salt; 500 ml Water; 300 ml Coconut Milk

This home-kitchen bwiro method follows the Marshallese pattern of soaking breadfruit in salted water, draining and kneading it, then cooking it in leaf parcels with coconut milk. It is a shortened small-batch adaptation, not a substitute for experienced traditional fermentation practice.

Prep

48h 30m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

384kcal

Calories

Protein

13g

Fat

73g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Bwiro

1.5kg
Breadfruit (peeled and cored)
6pcs
Banana Leaf (softened)
6g
Salt
500ml
Water
300ml
Coconut Milk

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Place the breadfruit in a clean nonreactive container. Dissolve the salt in the water, pour it over the breadfruit, and keep the fruit submerged with a clean weight.
02
Cover and leave at cool room temperature for 2 to 3 days. Check daily; discard the batch if it develops fuzzy mold, a rotten odor, or unusual discoloration.
03
Drain thoroughly and knead or mash the softened breadfruit to press out excess liquid.
04
Mix in the coconut milk.
05
Preheat the oven to 200°C (400°F). Divide the mash among the pieces of banana leaf and fold into tight parcels.
06
Bake for 60 to 75 minutes, until steaming throughout and at least 74°C (165°F) in the center.
07
Rest briefly before unwrapping and serving warm.

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