Elements
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Manage No, Sortation, Country, Writer ,Date, Copyright Manage No EE00002339 Country Fiji ICH Domain Social practices, rituals, festive events Knowledge and practices about nature and the universe Address iTaukei Institute of Language and Culture, Ministry of iTaukei Affairs, 87 Queen Elizabeth Drive, Nasese, Suva, Fiji Islands [Ph.: +679 3100 909]Year of Designation 2022
| Description | The word ‘madrai’ is an old fijian terminology refereing to a traditional food with its unique process, prepared at particular seasons, and certain parts of Fiji regard it as traditonal obligations. The vanua Nabulebulewa at Qoma island Fiji are fisherfolks, and part of their traditional role is the presentation of turtle accomapnied with a basket of madrainiviti. Sailasa Naisele of Qoma mentioned the word ‘madrã’ is a verb, meaning to pinch out madrainiviti from the davuke (food pit) while leaving the rest for later. Traditional fermented bread in Fiji has significantly declined over the years. This is different from the bread also called madrai which is baked and sold nowadays. Before the introduction of wheat bread, our forefathers were already enjoying their traditional bread. Upon its arrival and its wide consumption, the wheat bread now adopts the name madrai while the traditional bread has extended its name into madrainiviti. Fermanted fruits and crops are preserved food for post-disasters and food sacristy (Dau, 1986), also for drought and can be preserved up to 4 years (Pollock, 1984). Bread fermentation varies in Fiji. Bila (fermentaed cassava) and sikiviro (fermented Tahitian chestnuts) are commonly practiced for commercial purpose nowadays. |
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| Social and cultural significance | Traditional Fijian Bread (Madrainiviti) is consumed during hurricane and drought. There are abundance of breadfruits and most are ripe during dry session (September to November) and the hot session (December to February). Prior to cyclones, there can be three breadfruit in one stem. After cyclones, a lot of breadfruits fell off its branch.Communities assist in gathering the breadfruits and keep in the fermentation pit which is covered with green leaves. The bread can be kept in the pit for 4 years. Food security is practiced because the people are knowledgeable of the sign that wisdom of the land. It is the main reason they survived the world catastrophes. The fermented food are tasteless but it is healthy for the body. It is the reason why our ancestors lived longer. |
| Transmission method | The element is transmitted through oral transmission and observation. |
| Community | Qoma Island, Fiji |
Keyword
Information source
iTaukei Institute of Language & Culture (TILC)
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PI00006684
Traditional Food Preservation Methods⁃ Toni Kora (Fermented Grated Coconut)
In Fiji, fermented coconut (kota) is consumed as a condiment to meals especially fish and seafood including vegetable salad to add flavor. It tastes great with seafood, it blends well with nama (sea grapes) and food cooked in coconut milk. It is a source of income to most families in maritime islands and coastal areas. The health benefits of fermented coconut are anti-microbial, anti-bacterial, anti-viral and anti-aging properties; it nourishes body cells the food it needs to stay in optimal health especially the brain! Thus community elders have longer life span cycle compared to others.
Fiji 2020 -
PI00006683
Traditional Food Preservation Methods⁃ Toni Kora (Fermented Grated Coconut)
Villagers of Qoma island (like any other village in Fiji) will wait at least four nights until they can unwrap and extract the mixture, for consumption. When collecting Kora after four nights, it is squeezed and placed in an air tight container. The presence of air in the mixture will spoil the Kora and cause food decay. This food preservation method by salt makes water in food tissues unsuitable for germs to grow. Salt binds all available water, making it difficult for germs to grow. Coconut contains medium chain fatty acids (lauric acid) and with the process of soaking it in sea water it increases the acidity or sourness of food, changing the taste and increasing nutrient quality.
Fiji 2020 -
PI00006682
Traditional Food Preservation Methods⁃ Toni Kora (Fermented Grated Coconut)
Different parts of Fiji, have different methods of preparing Kora. For the island of Qoma, kora is prepared by scrapping coconut, and squeezing out its milk. The squeezed grated coconut will then be wrapped in banana leaves, and soaked in sea water. Large stones are placed over the kora bundle to press down the wrapped product, and hold it in place during high tide. Some parts of Fiji use nylon sacks for storing grated coconut before placing in sea. Sea water helps soften the grated coconut and add salt to the mixture. At low tide, women identify suitable places at the foreshore to place the prepared kora bundle. Some prefer to place kora in tidal pools or rock pools; some on foreshore while those far way from the ocean prepare the mixture at home. It is said that the difference in salt concentration determines the taste of Kora. Therefore it is placed in areas with little to no human interaction where sea water is clean with no pollutants.
Fiji 2020 -
PI00006681
Traditional Food Preservation Methods - Toni Kora (Fermented Grated Coconut)
Kota is a Fijian delicacy that is commonly produced in the maritime islands as well as the coastal areas, and has been passed down through generations. This is simply a fermented product made from grated coconut soaked in seawater for several weeks or even months to get its unique taste. In the picture, women of Qoma island are wrapping grated coconut in banana leaves to be soaked in sea water during high tide.
Fiji 2020
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