Yams are consumed baked on a fire or in an earth oven. They are cut into pieces and boiled, then eaten plain, with meat, or topped with creamed coconut (W. Geser, p.c.).
Sago is eaten plain or with other foods. Plain sago is either cooked as a round cake on a pan, wrapped in leaves and placed on a fire, or as a lump on a fire, in which case only the outer, cooked, layer is eaten. Sago can be boiled with coconut cream. It is also baked in an earth oven, usually mixed with banana, meat, coconut, or greens (J. Ben Danipa and K. Dobola, p.c.).
Sago is eaten plain or with other foods. Plain sago is either cooked as a round cake on a pan, wrapped in leaves and placed on a fire, or as a lump on a fire, in which case only the outer, cooked, layer is eaten. Sago can be boiled with coconut cream. It is also baked in an earth oven, usually mixed with banana, meat, coconut, or greens (J. Ben Danipa and K. Dobola, p.c.).
Taro is boiled, cooked on a fire, or in an oven (W. Geser, R. Warama, and W. Warama, p.c.). Taro is peeled and, after baking, it is mashed and topped with coconut cream. It can be boiled with fish or meat (Wareka Duiya, p.c.).
Bananas are roasted on a fire, boiled, mixed with sago and baked, eaten out of hand, and sometimes fried if oil is bought in Daru (W. Geser and R. Warama; Rose Donae, p.c.).
Coconuts opened with a machete and can be drunk, if coconut water is present, or eaten if the flesh is soft. Mature coconuts with hard flesh are used to make coconut cream; the cream is made by scraping the flesh into small pieces with a shell or other scooping tool and boiling the small pieces of coconut “meat” with water until it thickens. Coconut cream is used in dishes like mixed with sago or used as a topping on mashed squash. New coconut shoots can be eaten; they are placed in a container, left for a week, and the tip of the shoot is cut a few times (M. Giwa, p.c.).
Bananas are roasted on a fire, boiled, mixed with sago and baked, eaten out of hand, and sometimes fried if oil is bought in Daru (W. Geser and R. Warama; Rose Donae, p.c.).
Coconuts opened with a machete and can be drunk, if coconut water is present, or eaten if the flesh is soft. Mature coconuts with hard flesh are used to make coconut cream; the cream is made by scraping the flesh into small pieces with a shell or other scooping tool and boiling the small pieces of coconut “meat” with water until it thickens. Coconut cream is used in dishes like mixed with sago or used as a topping on mashed squash. New coconut shoots can be eaten; they are placed in a container, left for a week, and the tip of the shoot is cut a few times (M. Giwa, p.c.).