food

This is a documentary on one form of preparing cooked breadfruit paste. It is shown in detail of how 'ka'aku ke'eke'e' "black breadfruit" is prepared by mashing the cooked breadfruit with a stone pestle and mixing the breadfruit with carcoaled/burnt skin of the breadfruit. It is explained which varieties of breadfruit have to be taken and how they are prepared beforehand. In general the documentary also shows the traditional techniques of preparing cooked breadfruit.
This is a documentary on one form of preparing cooked breadfruit paste. It is shown in detail of how 'ka'aku ke'eke'e' "black breadfruit" is prepared by mashing the cooked breadfruit with a stone pestle and mixing the breadfruit with carcoaled/burnt skin of the breadfruit. It is explained which varieties of breadfruit have to be taken and how they are prepared beforehand. In general the documentary also shows the traditional techniques of preparing cooked breadfruit.
This is a documentary on one form of preparing cooked breadfruit paste. It is shown in detail of how 'ka'aku ma'ita/tokatoka' "white/yellow breadfruit" is prepared by mashing the cooked breadfruit with a stone pestle. It is explained which varieties of breadfruit have to be taken and how they are prepared beforehand. In general the documentary also shows the traditional techniques of preparing cooked breadfruit.
Document on the preparation of a sweetish bread cake which is a non-indigenous, post-European preparation of biscuits, but which has gained wide-spread popularity on the Marquesas and is nowadays thought to be a "typical" food preparation of the Marquesas.
Document on the preparation of a sweetish bread cake which is a non-indigenous, post-European preparation of biscuits, but which has gained wide-spread popularity on the Marquesas and is nowadays thought to be a "typical" food preparation of the Marquesas.
Document shows how to make fresh octopus meat tender.
Document shows how to make fresh octopus meat tender.
In this session it is shown how 'ika mitoo' is prepared one of the main fish dishes of the Marquesas. Fresh non-conserved fish is salted and slightly marinated with lime juice. The different cutting, slicing and salting techniques are shown for various fish species.
In this session it is shown how 'ika mitoo' is prepared one of the main fish dishes of the Marquesas. Fresh non-conserved fish is salted and slightly marinated with lime juice. The different cutting, slicing and salting techniques are shown for various fish species.
In this session the consultant explains how the coffee grains were prepared and how coffe was brewed in former times.
In this session the consultant explains how the coffee grains were prepared and how coffe was brewed in former times.
In this session it is shown how fermented breadfruit is made which serves as a basis of many traditional Marquesan dishes (e.g. 'popoi'). It shows old and newer techniques of traditional maa-preparation. In former times, 'maa' "fermented breadfruit" was fermented and stored in large earth pits. In this documentation the fermentation and storage of breadfruit was undertaken in a recipient made out of plaited coconut leaves and banana leaves. The basic process of making fermented breadfruit remained to be the traditional way (process of ripening and peeling breadfruits etc.). In this session it was also documented how to plait coconut leaves generally explaining three different techniques used for different purposes. The documentary also depicts traditional tool-making made out of shells for peeling ripened breadfruits.
In this session it is shown how fermented breadfruit is made which serves as a basis of many traditional Marquesan dishes (e.g. 'popoi'). It shows old and newer techniques of traditional maa-preparation. In former times, 'maa' "fermented breadfruit" was fermented and stored in large earth pits. In this documentation the fermentation and storage of breadfruit was undertaken in a recipient made out of plaited coconut leaves and banana leaves. The basic process of making fermented breadfruit remained to be the traditional way (process of ripening and peeling breadfruits etc.). In this session it was also documented how to plait coconut leaves generally explaining three different techniques used for different purposes. The documentary also depicts traditional tool-making made out of shells for peeling ripened breadfruits.
In this session it is shown how fermented breadfruit is made which serves as a basis of many traditional Marquesan dishes (e.g. 'popoi'). It shows old and newer techniques of traditional maa-preparation. In former times, 'maa' "fermented breadfruit" was fermented and stored in large earth pits. In this documentation the fermentation and storage of breadfruit was undertaken in a recipient made out of plaited coconut leaves and banana leaves. The basic process of making fermented breadfruit remained to be the traditional way (process of ripening and peeling breadfruits etc.). In this session it was also documented how to plait coconut leaves generally explaining three different techniques used for different purposes. The documentary also depicts traditional tool-making made out of shells for peeling ripened breadfruits.
In this session it is shown how fermented breadfruit is made which serves as a basis of many traditional Marquesan dishes (e.g. 'popoi'). It shows old and newer techniques of traditional maa-preparation. In former times, 'maa' "fermented breadfruit" was fermented and stored in large earth pits. In this documentation the fermentation and storage of breadfruit was undertaken in a recipient made out of plaited coconut leaves and banana leaves. The basic process of making fermented breadfruit remained to be the traditional way (process of ripening and peeling breadfruits etc.). In this session it was also documented how to plait coconut leaves generally explaining three different techniques used for different purposes. The documentary also depicts traditional tool-making made out of shells for peeling ripened breadfruits.
In this session it is shown how the traditional dish of 'karirea' is prepared. Karirea is made out of green bananas and cooked in hibiscus leaves. The then firm pudding substance is served in coconut milk. This session also emphazises the traditional preparation techniques.
In this session it is shown how the traditional dish of 'karirea' is prepared. Karirea is made out of green bananas and cooked in hibiscus leaves. The then firm pudding substance is served in coconut milk. This session also emphazises the traditional preparation techniques.
In this session it is shown how makiko "breadfruit cake" is made. Makiko is made out very ripe and sweet breadfruit mixed with coconut milk. Traditional techniques are explained, but prepared in a modern setting (western-style kitchen). This Marquesan dish is very rarely prepared nowadays. It used to be the diet of toddlers and young children in former times. Because the makiko keeps for a longer time it was also used for longer voyages on sea., In this session it is shown how 'maakiko' "breadfruit cake" is made. Maakiko is made out very ripe and sweet breadfruit mixed with coconut milk. Traditional techniques are explained, but prepared in a modern setting (western-style kitchen). This Marquesan dish is very rarely prepared nowadays. It used to be the diet of toddlers and young children in former times. Because the maakiko keeps for a longer time it was also used for longer voyages on sea.
In this session it is shown how makiko "breadfruit cake" is made. Makiko is made out very ripe and sweet breadfruit mixed with coconut milk. Traditional techniques are explained, but prepared in a modern setting (western-style kitchen). This Marquesan dish is very rarely prepared nowadays. It used to be the diet of toddlers and young children in former times. Because the makiko keeps for a longer time it was also used for longer voyages on sea.
In this session it is shown how shark meat is prepared.
In this session it is shown how shark meat is prepared.
Document which shows the preparation of octopus meat before deep-freezing it.
Document which shows the preparation of octopus meat before deep-freezing it.
Document on the preparation of an indigenous cake or pudding made out of green unripe bananas. The document shows two ways of preparing the cake/pudding.
Document on the preparation of an indigenous cake or pudding made out of green unripe bananas. The document shows two ways of preparing the cake/pudding.
Document on how to conserve and dry bananas.
Document on how to conserve and dry bananas.
In this session it is shown and explained how trao roots are cut and prepared to be further processed.
In this session it is shown and explained how trao roots are cut and prepared to be further processed.

Citation

Gaby Cablitz, Gabriele Cablitz, Gaby Cablitz, Edgar Tetahiotupa, and Pascal Pati (2003). Item "food" in collection "Marquesan team". The Language Archive. https://hdl.handle.net/1839/00-0000-0000-0001-3CA1-8. (Accessed 2024-07-21)

Note: This citation was extracted automatically from the available metadata and may contain inaccuracies. In case of multiple authors, the ordering is arbitrary. Please contact the archive staff in case you need help on how to cite this resource.

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