The traditional way of using breadfruit in Fiji was to make the fermented product, which was also to be found in Samoa. Slightly unripe breadfruit was packed into a pit lined with leaves and covered with soil. After a fermentation of four or five weeks, the breadfruit had turned into a doughlike paste, which was then kneaded, deseeded, formed into patties and baked in coconut-smeared leaves in an earth oven (see new Zealand). The food which emerged was not unlike bread. Breadfruit has been known to ferment for up to a year in one of these Polynesian pits.