VeganAmerican Samoan Traditional cuisine Main Course

Masi (Fermented Breadfruit)

Name: Masi (Fermented Breadfruit)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: American Samoan Traditional
Ingredients: 6 unit Ripe breadfruit; 6 unit Banana leaves

A traditional preserved breadfruit paste made by fermenting cooked breadfruit for weeks or months, then eaten cooked into cakes or mixed with coconut cream. Its flavor is tangy and distinctive, a taste many islanders grew up with.

🇺🇸United States· American Samoa

Prep: 30 min
Cook: 30 min
Total: 60 min
Servings: 6
Difficulty: Hard
Calories: 200 kcal

Ingredients

0 of 2 gathered

Servings

6 unit Ripe breadfruit — peeled and cored
6 unit Banana leaves — for lining and wrapping

Equipment

•Fermentation pit or large covered crock
•Banana leaves

Nutrition

Per serving, approximate

Calories: 200 kcal
fat: 1
carbs: 44
protein: 3
calories: 200

Instructions

1
Boil the breadfruit or cook it in an umu (earth oven) until just tender. Mash it coarsely.
2
Line a pit or a large crock with banana leaves.
3
Pack the mashed breadfruit tightly into the lined pit.
4
Cover completely with more banana leaves. Weigh it down with a heavy cover to keep out air.
5
Leave the fruit to ferment for several weeks. Check on it occasionally.
6
Scrape away any top growth before use. Scoop out a portion, then steam or pan-cook into small cakes.
7
Serve the cakes warm with fresh coconut cream.

Chef's tips

Keep the container tightly covered at all times. Check occasionally to make sure any mold stays only on the surface, and scrape it off before use.

Storage

Fermented masi keeps for months when properly sealed and stored in a cool, dry place away from direct contact with air.

Reheating

Steam or pan-cook portions of prepared masi paste until heated through.

Common mistakes to avoid

•Not covering the breadfruit tightly enough, which causes it to spoil rather than ferment properly
•Using underripe breadfruit, which ferments unevenly

Serving suggestions

Pan-cook or steam the fermented masi into small patties and serve with fresh coconut creamServe as a traditional way to enjoy breadfruit outside of the regular harvest season