kanea_maa-TM

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