Ke’a tuki popoi / 2

Ke’a tuki popoi / 2

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Focus:
Technique and Dimensions:

basalt

Location:

C.D.A.1037, Legato Cap.E.A.D'Albertis, 1932

Provenance:

Second half of 19th century

Pestle used in the preparation of popoi, daily food consisting of the fruit, mei, the bread tree (Artocarpus altilis) mixed with water or coconut milk.
Isole Marchesi