In this condition the Tutao sometimes remains for years, and even is thought to improve by age.

Before it is fit to be eaten, however, it has to undergo an additional process.

A primitive oven is scooped in the ground, and its bottom being loosely covered with stones, a large fire is kindled within it.

As soon as the requisite degree of heat is attained, the embers are removed, and the surface of the stones being covered with thick layers of leaves, one of the large packages of Tutao is deposited upon them and overspread with another layer of leaves.

The whole is then quickly heaped up with earth, and forms a sloping mound.
The Tutao thus baked is called 'Amar'; the action of the oven having converted it into an amber-coloured caky substance, a little tart, but not at all disagreeable to the taste.
By another and final process the 'Amar' is changed into 'Poee-Poee'.
This transition is rapidly effected.