Nicobarese pandanus paste
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The fibrous fruit of the screw pine (pandanus) cooked and pressed into a starchy paste, a traditional staple food of the Nicobarese.
Region: Andaman and Nicobar Islands (Nicobar group)Occasion: Traditional everyday food; community mealsTime: Several hoursServes: VariesVegan
Ingredients
- Ripe pandanus (screw pine) fruit segments, as many as needed
- Water
- Grated coconut (optional, to serve)
Method
- Separate the wedge-shaped segments (keys) of the ripe pandanus fruit.
- Boil or steam the segments in a large pot until soft.
- Scrape or press the soft pulp out of the fibres; traditionally a shell or wooden tool is used.
- Collect the pulp into a smooth paste. Eat it fresh, or with grated coconut.
History
Pandanus grows widely on the Nicobar islands, and the Nicobarese have long used its fruit as a staple food along with coconut, tubers and fish.
Significance
Gathering and cooking pandanus is shared work in Nicobarese villages and part of their traditional food culture.
Sources