Baku Kitchen! An independent reference of traditional food

Masi

Breadfruit fermented in leaf-lined pits; sour dough baked into dense cakes.

Samoa Fermented & pickled Vegetarian One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

A Samoan hurricane store, buried and left for months or years, its smell famously strong when the pit is opened.

Frequently asked questions

What is Masi?

Masi is a fermented & pickled from Samoa: breadfruit fermented in leaf-lined pits; sour dough baked into dense cakes. A Samoan hurricane store, buried and left for months or years, its smell famously strong when the pit is opened.

Made with

fruit

Cooked

fermentedbaked

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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