This is one of the ways to prepare breadfruit. It is a very large fruit, about the size of a football, sometimes larger. It is peeled, boiled, then pounded while it is still hot. This activates the starch in it and it slowly works itself into a ball. It doesn't have a lot of flavor, but it is an accompaniment to salted fish or other meats with a lot of flavor, especially salt.
Some folks prefer not to eat this right away, so they wrap the pounded breadfruit in banana leaves, bury it, then eat it after quite some time has passed. It is fermented and very smelly.
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