| Mā ej juon iaan ṃōñā ko eḷaptata an ri-Ṃajeḷ kōjerbale. Ej kalle ilo enañin aolep aelōñ bōtab ewōr juon iien, kōtaan eṇ ilo Mae im Wọkwōj, etan “rak,” im ṃā ej lukkuun ḷap an kalle im kouwa. Ilo iien in, armej rej kōṃṃan bwiro. Rej bōk mā eṇ, kakili, im joone i lọjet. Ṃōjin rej kōbọrōke kōn bōlōk in mā im kimej, innām rej jukjuki im bar kūtimi kōn bōlōk im kalbwini. Ilo wāween in, ejjab jorrāān, ak rej kwaḷọk jidik-jidik ekkar ñan aer aikuji ñan ṃōñā. Nemān ilo an kallib, āinwōt bwiin jiij ñe rej kōṃṃane. Kōn men in, elōñ ri-pālle rej ṇa etan “Marshallese cheese. |
| Breadfruit is one of the foods that Marshallese use most. It grows on almost every island, although there is a season, between May and August, called summer, when breadfruit bear most fruit. During this season, people make preserved breadfruit. They pick the breadfruit, peel it, and soak it in salt water. The breadfruit is picked, peeled, and soaked in salt water. Next it is preserved with breadfruit leaves and coconut fronds, then pounded and again covered with leaves and buried. With this method, it doesn’t spoil, and it is uncovered bit by bit as it is needed for food. The flavor from its having been buried is like that of cheese when they make it. ” For this reason, many Westerners have given it the name “Marshallese cheese. |
