Pounded Breadfruit (Fiti)
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The Tale of Pounded Breadfruit (Fiti)
Story updated
Fiti, pounded breadfruit, reflects breadfruit's deep history across Micronesia and the wider Pacific, a starchy tree crop carried and cultivated by Austronesian voyagers long before European contact. The pounding technique, similar to how Hawaiians make poi, has no single documented origin; it's simply generations of island tradition.
Ingredients
Scale:· 4 servings
- 2 ripe breadfruits, peeled and cored
- 300ml coconut cream
- 1/4 cup sugar
- 1/2 tsp salt
- Banana leaves, for wrapping (optional)
Instructions
- 1Peel the breadfruit, remove the core, and cut into large chunks.
- 2Boil or steam the breadfruit chunks until very soft and easily mashed, about 20 minutes.
- 3Drain well and transfer to a large mortar or sturdy bowl.
- 4Pound the breadfruit vigorously with a pestle or heavy wooden tool until smooth and elastic, similar to a thick mashed consistency.
- 5Mix in the salt and, if a sweeter version is desired, the sugar, continuing to pound to combine evenly.
- 6Shape the pounded breadfruit into a mound or wrap in banana leaves for presentation.
- 7Serve warm with coconut cream poured over the top.
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