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The trees are stripped of their nodding burdens, which, easily freed from the rind and core, are gathered together in capacious wooden vessels, where the pulpy fruit is soon worked by a stone pestle, vigorously applied, into a blended mass of a doughy consistency called by the natives “Tutao.” This is then divided into separate parcels, which, after being made up into stout packages, enveloped in successive folds of leaves, and bound round with thongs of bark, are stored away in large receptacles hollowed in the earth, from whence they are drawn as occasion may require.
In this condition the Tutao sometimes remains for years, and even is thought to improve by age. Before it is fit to be eaten, however, it has to undergo an additional process. A primitive oven is scooped in the ground, and its bottom being loosely covered with stones, a large fire is kindled within it.
The Amar is placed in a vessel, and mixed with water until it gains a proper pudding-like consistency, when, without further preparation, it is in readiness for use. This is the form in which the 'Tutao' is generally consumed. The singular mode of eating it I have already described.
As soon as the requisite degree of heat is attained, the embers are removed, and the surface of the stones being covered with thick layers of leaves, one of the large packages of Tutao is deposited upon them and overspread with another layer of leaves. The whole is then quickly heaped up with earth, and forms a sloping mound.
The amar is placed in a vessel, and mixed with water until it gains a proper pudding-like consistency, when, without further preparation, it is in readiness for use. This is the form in which the “Tutao” is generally consumed. The singular mode of eating it I have already described.
As soon as the requisite degree of heat is attained, the embers are removed, and the surface of the stones being covered with thick layers of leaves, one of the large packages of Tutao is deposited upon them, and overspread with another layer of leaves. The whole is then quickly heaped up with earth, and forms a sloping mound.
In this condition the Tutao sometimes remains for years, and even is thought to improve by age. Before it is fit to be eaten, however, it has to undergo an additional process. A primitive oven is scooped in the ground, and its bottom being loosely covered with stones, a large fire is kindled within it.
The trees are stripped of their nodding burdens, which, easily freed from the rind and core, are gathered together in capacious wooden vessels, where the pulpy fruit is soon worked by a stone pestle, vigorously applied, into a blended mass of a doughy consistency, called by the natives 'Tutao'. This is then divided into separate parcels, which, after being made up into stout packages, enveloped in successive folds of leaves, and bound round with thongs of bark, are stored away in large receptacles hollowed in the earth, from whence they are drawn as occasion may require.
The Tutao thus baked is called 'Amar'; the action of the oven having converted it into an amber-coloured caky substance, a little tart, but not at all disagreeable to the taste. By another and final process the 'Amar' is changed into 'Poee-Poee'. This transition is rapidly effected.
The Tutao thus baked is called “Amar”; the action of the oven having converted it into an amber-coloured caky substance, a little tart, but not at all disagreeable to the taste. By another and final process the “Amar” is changed into “Poee-Poee.” This transition is rapidly effected.
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