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Roots and tubers from Marshall Islands
Bwiro is ripe breadfruit that is peeled, cut up, soaked in sacks in the sea, drained and then packed into leaf-lined boxes, drums or baskets to ferment. After about a month it is a yellow, dough-like paste with a strong smell, and it keeps for a year or more if the leaf lining is renewed. It is rinsed, kneaded and cooked with coconut milk before eating.
| Ripe seedless breadfruit | Skins scraped off with cowrie shells; the fibrous core removed and the fruit cut small[atchley1985] |
| Seawater | The bagged fruit is soaked in the lagoon[atchley1985][cpis] |
| Fresh banana leaves | Line the storage box and are changed every week[atchley1985] |
| Coconut milk | From grated coconut in water; the dough balls are boiled in it[atchley1985] |
Total time across the recorded steps: 31 days – 2.1 months
What changes: Ripe breadfruit is scraped with cowrie shells, cored and cut small
Output: small pieces of breadfruit in a burlap bag (coconut-leaf baskets in the past).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bwiro is ripe breadfruit that is peeled, cut up, soaked in sacks in the sea, drained and then packed into leaf-lined boxes, drums or baskets to ferment. After about a month it is a yellow, dough-like paste with a strong smell, and it keeps for a year or more if the leaf lining is renewed. It is rinsed, kneaded and cooked with coconut milk before eating. Made in 6 steps over 31 days – 2.1 months. The longest step, pack into a leaf-lined box and ferment, takes 30 days – 2 months (Atchley J 1985). In pit-fermented breadfruit (mā) generally, a related Pacific ferment, naturally occurring lactic acid bacteria such as Lactobacillus, Leuconostoc and Pediococcus, with small amounts of wild yeasts does most of the fermenting.
| Main step | 30 days – 2 monthsReported[atchley1985][rmi-docs] | Pack into a leaf-lined box and ferment |
|---|
Unlike Ponapean mar, which goes straight into a leaf-lined earth pit, bwiro is first soaked in the sea and kept above ground in leaf-lined boxes, drums or baskets. Atchley and Cox note that seawater soaking is not done in Polynesia.
The leaf lining must be changed to keep stored bwiro sound. Maggots and spoiled parts are sorted out when the box is opened.
Every number is labelled with how it is known. How this atlas is made
Missionary Laura Whitney, on Ebon in 1871, wrote that islanders turned to biro, buried breadfruit, in the months without fresh fruit, and missionaries adopted it as a Sabbath food that needed no cooking fire. Bwiro is still eaten on Sundays in Majuro.
