A thick, sweet paste made from slow-cooked pandanus fruit, rolled and preserved as a traditional staple and energy-rich snack across the Marshall Islands.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Remove pandanus keys from the fruit head and scrape the soft pulp from each key using a coral scraper or grater.
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2
Collect the pulp in a large pot, add water, and cook over low heat, stirring constantly with a wooden paddle for 1-2 hours.
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3
Continue cooking until the mixture reduces to a thick, spreadable paste.
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4
Spread the paste onto banana leaves in thin sheets and allow to dry in the sun or continue low-heat cooking.
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5
Roll the dried sheets tightly and store wrapped in banana leaves for preservation.
Did You Know?
Iaraj was a crucial survival food for Marshallese voyagers, lasting months without refrigeration on long ocean canoe journeys.
Chef's Notes
Equipment Tips
- large pot
- wooden paddle
- flat drying surface
Garnishing
fresh pandanus leaf
Accompaniments
The Story Behind Iaraj
Iaraj represents one of the oldest preserved foods in Micronesian culture. Pandanus trees thrive on coral atolls where little else grows, making this paste essential to Marshallese survival for millennia. The preparation technique has been passed down through generations of women who guard family recipes.
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