Everyday meals
Te bero (fermented taro)
A fermented breadfruit paste, sweet and tangy, long kept in pits or jars. It is eaten in small portions, sometimes with coconut.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Peel the breadfruit, remove the fibrous core and cut the flesh into pieces.
- Steam the pieces for 25 to 30 minutes until tender.
- Mash the flesh in a mortar or a food processor to obtain a smooth purée.
- Mix the purée with the sugar, salt and chopped pandanus leaves.
- Pour into a clean jar, cover with a cloth and let it ferment at room temperature for 2 to 3 days.
- Taste: the paste should be slightly tangy. Keep it in the fridge once fermented.
Variations and tips
Simplified version. Eat the purée without fermenting it, drizzled with coconut milk.
More ideas
Algues cuites au lait de coco (te limu ma te kaukau)45 min · 4 serv. · budget-friendlyBoissons au citron et gingembre (te karekare ni kaiu ma te ginger)20 min · 4 serv. · budget-friendlySautéed cabbage (te kabeeti)25 min · 4 serv. · budget-friendlyEau de papaye glacée (te karekare papaia kaiu)10 min · 4 serv. · budget-friendlyMashed boiled pandanus (te bua ni bon)1 h 20 · 4 serv. · budget-friendlySautéed green papaya (te papaia)30 min · 4 serv. · budget-friendlyBoiled octopus (te ota ni bwabwa)1 h 15 · 4 serv. · budget-friendlyTaro shoot purée (te kaieti bon)45 min · 4 serv. · budget-friendly
Kiribati
Kiribati
Kiribati
Kiribati
Kiribati
Kiribati
Kiribati
Kiribati
Original Ecomely recipe.