Pohnpeian Preserved Breadfruit Paste

Name: Pohnpeian Preserved Breadfruit Paste
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Micronesia
Ingredients: 1000 g Breadfruit (peeled, cored, and cut into chunks); 1200 ml Water; 180 ml Coconut Milk; 45 ml Lime Juice; 8 g Salt; 2 pcs Banana Leaf (rinsed)

A cooked, refrigerated home adaptation inspired by Pohnpeian preserved breadfruit. Traditional anaerobic pit fermentation requires specialist local knowledge; this recipe instead uses lime for tang and must remain refrigerated.

Prep

30m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

247kcal

Calories

Protein

Fat

48g

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.

Paste

1kg
Breadfruit (peeled, cored, and cut into chunks)
1.2l
Water
180ml
Coconut Milk
45ml
Lime Juice
8g
Salt

Wrapping

2pcs
Banana Leaf (rinsed)

Cook through it

Method

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

5 steps

01
Place the breadfruit in a saucepan, add the water, and simmer until completely tender.
02
Drain the breadfruit well, then mash it while hot with the coconut milk, lime juice, and salt until smooth.
03
Line a clean nonreactive container with the banana leaves and pack in the paste, smoothing the surface.
04
Cool the paste promptly, cover, and refrigerate at 4°C (40°F) or colder for 12 to 24 hours so the flavors settle.
05
Reheat the paste to 74°C (165°F) before serving. Keep leftovers refrigerated and use them within 3 days.

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