Kón recipe

Chuuk's pounded breadfruit: boiled, then beaten while still hot into a smooth, sticky paste, eaten plain or worked with coconut cream.

1 hour and 20 minutesmedium3 ingredients

Ingredients

• 2 mature breadfruit
• 250 ml coconut cream
• 3000 ml water

How to make Kón

1. Choose 2 mature but still firm breadfruits. Quarter them, cut out the core and peel off the skin.
2. Put the pieces in a large pot of water, bring to the boil and cook for about 1 hour, until a knife slides in easily.
3. Drain and start pounding straight away, while the breadfruit is still very hot, on a sturdy wooden board or in a large mortar with a heavy pestle. In Chuuk it is pounded on a breadfruit-wood board (niif) with a coral pounder (pwó).
4. Keep pounding and folding the mass over on itself until it is creamy smooth, sticky and free of lumps.
5. Gather it into a round mound. Eaten like this it is plain kón.
6. For the richer version made with coconut milk (mwatun), work 250 ml of coconut cream into the paste a little at a time, or pour it over just before serving.
7. Serve warm as the starch of the meal.

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