Making Makira’s Ancient Six-Month Pudding
BY CHRIS ALEX
THE Solomon Islands’ Makira/Ulawa province is home to the oldest and most well-known traditional pudding in the world, known as six-month pudding. This pudding’s history dates back hundreds of years. The pudding is described in the traditional recipe as a ceremonial delicacy cooked and served during significant ceremonial events and gatherings. This tasty pudding bears tremendous significance and displays the rich culinary traditions of the Makira-speaking people. It is made from large swamp taro and stone-stemmed coconut milk.
Join Tourism Media as we investigate the amazing method (dedication, skill, and beliefs) established in preparing this delectable dessert throughout the years in Makira, a source of intrigue for other ethnicities in the nation, and one that continues to impact Makira’s custom today.
Harvesting Giant Swamp Taro (Kakake)
The journey begins with the careful harvesting of giant swamp taro, known locally as Kakake. Makira villagers skillfully dig up mature taro roots, ensuring their readiness for the recipe. This essential ingredient forms the foundation of the six-month pudding, contributing to its distinct flavor and texture.
Grinding the Taro into Powder
Once harvested, the taro roots undergo a transformation into a fine powder. Meticulously peeled, washed, and ground using a grinder or mortar and pestle, the taro achieves a smooth and consistent texture. This step is crucial to creating the velvety mouthfeel that characterizes the pudding.
Baking the Swamp Taro
The powdered taro is spread evenly on a baking tray and carefully placed in an oven or traditional cooking fire. The powered taro will later turn golden brown, accompanied by a tantalizing aroma. This baking process enhances the taro’s natural sweetness and imparts a delightful nutty undertone.
Scraping coconut and extracting milk
While the taro bakes, the focus turns to the coconut. The outer layer is meticulously scraped away, revealing the pristine white flesh within. The coconut flesh is then grated or finely chopped, mixed with warm water, and strained to extract the rich and creamy coconut milk. This freshly extracted milk is the perfect complement to the taro.
Heating Stones for Steam Cooking of Coconut Oil
A traditional technique comes into play as stones are heated to an intense heat. These heated stones will be used to steam-cook the coconut milk, allowing it to release its precious oil. Arranging the stones in a vessel or pot, the coconut milk is poured over them, resulting in a slow and steady extraction process.
Smashing Baked Taro Balls in a Wooden Bowl (Hohorau)
Once the baked taro has cooled, it is time to bring out a wooden bowl known as a Hohorau. After carefully placing the Taro balls in the bowl, a heavy wooden tool is used to smash them into a consistent texture. This meticulous process ensures the taro is properly broken down and ready for the next step.
Adding Steam to Coconut Oil
As the Taro balls are smashed, the steaming coconut oil is gradually added to the mixture. The continuous smashing and mixing help the taro absorb the aromatic coconut oil, creating a luscious and creamy pudding. This step is essential for achieving the perfect balance of flavours and textures.
Mashing until Saturated
The process of mashing and mixing the taro with coconut oil continues until the taro is thoroughly saturated, ensuring a harmonious marriage of flavours. This dedication and attention to detail result in a sublime pudding that embodies the culinary prowess of Makira Island.
Likewise, the six-month pudding is not merely a dessert; it is a testament to the cultural heritage and culinary traditions of Makira Island. From the careful harvesting of giant swamp taro to the delicate blending of stone-stemmed coconut milk, each step contributes to the creation of this delectable delicacy. So, why not embark on your own culinary adventure and savoury the unique flavours and traditions of Makira through the timeless Six-Month Pudding?
