Masi ‘ulu (Samoan fermented breadfruit)
Masi ʻulu is a Samoan breadfruit paste fermented in a leaf-lined pit, kneaded, formed into loaves, wrapped in leaves and baked. A secondary FAO account describes the method; no household batch is established.
Samoa
Recipes by the places recorded in their sources.
Samoa
Masi fa‘i (Samoan fermented banana paste)
Masi fa‘i is a Western Samoan paste made by fermenting unripe banana in leaf-lined pits, later formed into loaves and baked. A secondary FAO account describes the method; no modern household batch is established.
Samoan breadfruit masi
Samoan breadfruit masi is a preserved breadfruit paste kept in a leaf-lined pit, then kneaded, shaped into loaves and baked. FAO describes it at Western Samoa scale only.
Samoan banana masi faʻi
Masi faʻi is a Western Samoan food of unripe bananas preserved in a leaf-lined pit, later made into loaves and baked. The FAO account gives no storage conditions or validated process.
Pani popo (Samoan coconut buns)
Soft yeast rolls bake beneath sweet coconut sauce in this Polynesian Cultural Center adaptation of a wheat-bread recipe, which yields twelve buns for a shared tray.