🇰🇮 I-Kiribati Cuisine

Bwiro

Fermented Breadfruit Paste

Prep Time 4 weeks
Servings 6
Difficulty Hard
Calories 212 kcal

Breadfruit fermented underground in leaf-lined pits for weeks, then mixed with coconut cream to create a tangy, pungent paste. An ancient preservation method unique to Kiribati.

Ingredients

Instructions

  1. 1 Peel ripe breadfruit and remove the core. Mash the flesh coarsely by hand.
  2. 2 Dig a pit about sixty centimeters deep and line it completely with overlapping pandanus leaves.
  3. 3 Pack the mashed breadfruit tightly into the lined pit, pressing out any air pockets.
  4. 4 Cover the top with more pandanus leaves and weigh down with coral stones to compress the mass.
  5. 5 Leave to ferment for three to four weeks. The breadfruit will develop a strong sour aroma and tangy flavor.
  6. 6 To serve, scoop out portions of the fermented paste and mix with fresh coconut cream and salt until smooth.

Did You Know?

Bwiro pits on some Kiribati islands have been in continuous use for generations, with families adding new breadfruit on top of old fermented layers.