POLYNESIAN RESEARCHES. 
377 
These valuable indigenous productions are not only 
eaten when dressed^ as taken from the tree^ or dug out 
of the ground, but, by a variety of combinations, several 
excellent kinds of food are prepared from them, which may 
be termed the confectionary, or made-dishes, of Tahiti. 
With the ripe bread-fruit and plantains they make what 
they call pepe^ which, when baked, looks not unlike 
soft gingerbread. A mixture of arrow-root and grated 
cocoa-nut kernel, wrapped in green bread-fruit leaves, 
and baked, is called taota; with the arrow-root and 
plantain they also make a number of sweet puddings, 
which are wrapped in plantain leaves, and baked in the 
native ovens. A rich sauce, called taiero, is made with 
very finely grated young cocoa-nut; which undergoes, 
before using, a slight degree of fermentation. It is pre¬ 
pared with much care; and being considered an article 
of great luxury, is usually thought an essential dish in 
their public entertainments. The taste of this sauce is not 
unsavoury ; but it is too oily to suit an English palate. 
The most general dish in the Southern Islands is what 
they call nearly resembling the poe of the Sandwich 
Islands. It is made with the ripe mountain plantain, 
either raw or baked, beaten up to a paste or jelly, and di¬ 
luted with cocoa-nut milk. Another kind of popoi is 
made with bread-fruit, or opio^ beaten up and diluted with 
cocoa-nut or plain water. With the riper cocoa-nuts 
they make a sauce called mitiaro, which is prepared by 
cutting the kernel of the cocoa-nut in thin slices, and 
putting it into a calabash with salt water, in which it is 
shaken every day until the nut is dissolved. This, 
although a most unpleasant mixture, is eaten by the na¬ 
tives as sauce to their fish, bread-fruit, and almost every 
other article of food. 
3 c 
