Coconuts were a major part of the islanders’ diet. This section features images of Chagos islanders teaching younger Chagossians how to prepare coconut milk. First, remove the husk by turning the coconut on a pik, a spear-shaped knife which is lodged in the ground. Remove the remaining husk with a knife called a kouto dekoke and by hand. Crack open the coconut shell into two halves using a cleaver. Grate the flesh from the halved coconuts using a grater called a rap koko. Mix the flesh with tepid water and squeeze by hand to extract the milk. Strain the coconut milk to remove pieces of flesh.
KREOL
Koko enn konpozant inportan dan nouritir bann zilwa Sagos. Sa seksion-la montre bann zimaz Sagosien ki pe montre bann zenn Sagosien ki manier prepar dile koko. Dabor, bizin tir lapo ki protez koko. Trap koko par so de bout, tourn li lor pwint enn pik ki'nn bien fixe dan later, ziska ki so lapo sorti net. Bann fib ki reste, ou netway zot avek enn kouto dekoke. Kas koko an de bout egal avek enn laserp. Apre sa, grat laser koko avek enn rap koko. Kan so laser inn vinn bien fin, melanz li avek delo tied, pers tou bien avek ou de lamin pou tir dile koko. Servi enn paswar pou retir bann ti bout laser koko ki reste.
