The most simple manner in which this operation is performed, and I think, the best, consists in placing any number of the freshly plucked fruit, when in a particular state of greenness, among the embers of a fire, in the same way that you would roast a potato. After the lapse of ten or fifteen minutes, the green rind embrowns and cracks, showing through the fissures in its sides the milk-white interior. As soon as it cools the rind drops off, and you then have the soft round pulp in its purest and most delicious state. Thus eaten, it has a mild and pleasing flavour.
Sometimes after having been roasted in the fire, the natives snatch it briskly from the embers, and permitting it to slip out of the yielding rind into a vessel of cold water, stir up the mixture, which they call bo-a-sho. I never could endure this compound, and indeed the preparation is not greatly in vogue among the more polite Typees.
There is one form, however, in which the fruit is occasionally served, that renders it a dish fit for a king. As soon as it is taken from the fire the exterior is removed, the core extracted, and the remaining part is placed in a sort of shallow stone mortar, and briskly worked with a pestle of the same substance. While one person is performing this operation, another takes a ripe coconut, and breaking it in halves, which they also do very cleverly, proceeds to grate the juicy meat into fine particles. This is done by means of a piece of mother-of-pearl shell, lashed firmly to the extreme end of a heavy stick, with its straight side accurately notched like a saw. The stick is sometimes a grotesquely-formed limb of a tree, with three or four branches twisting from its body like so many shapeless legs, and sustaining it two or three feet from the ground.
The native, first placing a calabash beneath the nose, as it were, of his curious-looking log-steed, for the purpose of receiving the grated fragments as they fall, mounts astride of it as if it were a hobbyhorse, and twirling the inside of his hemispheres of coconut around the sharp teeth of the mother-of-pearl shell, the pure white meat falls in snowy showers into the receptacle provided. Having obtained a quantity sufficient for his purpose, he places it in a bag made of the net-like fibrous substance attached to all coconut trees, and compressing it over the breadfruit, which being now sufficiently pounded, is put into a wooden bowl—extracts a thick creamy milk. The delicious liquid soon bubbles round the fruit, and leaves it at last just peeping above its surface.
This preparation is called kokoo, and a most luscious preparation it is. The hobbyhorse and the pestle and mortar were in great requisition during the time I remained in the house of Marheyo, and Kory-Kory had frequent occasion to show his skill in their use.
But the great staple articles of food into which the breadfruit is converted by these natives are known respectively by the names of Amar and Poee-Poee.
At a certain season of the year, when the fruit of the hundred groves of the valley has reached its maturity, and hangs in golden spheres from every branch, the islanders assemble in harvest groups, and garner in the abundance which surrounds them.
The trees are stripped of their nodding burdens, which, easily freed from the rind and core, are gathered together in capacious wooden vessels, where the pulpy fruit is soon worked by a stone pestle, vigorously applied, into a blended mass of a doughy consistency, called by the natives Tutao. This is then divided into separate parcels, which, after being made up into stout packages, enveloped in successive folds of leaves, and bound round with thongs of bark, are stored away in large receptacles hollowed in the earth, from whence they are drawn as occasion may require. In this condition the Tutao sometimes remains for years, and even is thought to improve by age. Before it is fit to be eaten, however, it has to undergo an additional process. A primitive oven is scooped in the ground, and its bottom being loosely covered with stones, a large fire is kindled within it. As soon as the requisite degree of heat is attained, the embers are removed, and the surface of the stones being covered with thick layers of leaves, one of the large packages of Tutao is deposited upon them and overspread with another layer of leaves. The whole is then quickly heaped up with earth, and forms a sloping mound.
The Tutao thus baked is called Amar; the action of the oven having converted it into an amber-coloured caky substance, a little tart, but not at all disagreeable to the taste.
By another and final process the Amar is changed into Poee-Poee. This transition is rapidly effected. The Amar is placed in a vessel, and mixed with water until it gains a proper pudding-like consistency, when, without further preparation, it is in readiness for use. This is the form in which the Tutao is generally consumed. The singular mode of eating it I have already described.
Were it not that the breadfruit is thus capable of being preserved for a length of time, the natives might be reduced to a state of starvation; for owing to some unknown cause the trees sometimes fail to bear fruit; and on such occasions the islanders chiefly depend upon the supplies they have been enabled to store away.
This stately tree, which is rarely met with upon the Sandwich Islands, and then only of a very inferior quality, and at Tahiti does not abound to a degree that renders its fruit the principal article of food, attains its greatest excellence in the genial climate of the Marquesan
