Maoa & Pahua Tairo (tahiti) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: Dozen maoa [turbot snails] or pahua [clams],
500 gram: Taioro [juice of grated coconuts, seawater and shrimps]
3: Onions,
2: Garlic cloves,
Salt and pepper,
Directions:
Heres an illustrative recipe from "Tahitian Cooking".
The turbot snails are available around here++in pet stores for
something like eight bucks a pop! They might be available in a
Chinese seafood market for a reasonable price. Ill check the next
time Im up that way.
The snail of the maoa may be extracted from the shell either by
breaking the shells with a hammer or by boiling them for a few
minutes if you wish to keep the shells intact. Wash the snails and
remove the pocket of black matter. In the case of the pahua, a
bivalve, the muscle adhering to the shell should be severed, the
animal extracted from the shell, and the black matter removed. Soak
in fresh water for a few hours. Mix with the taioro, then add the
chopped onions and garlic plus seasoning. Serve at room temperature.
[Note that theres no mention of actually cooking the stuff... S.C.]
From "Tahitian Cooking", Michel Swartvagher and Michel Folco. le
editions du pacifique, Papeete-Tahiti, 1980. ISBN 2-85700-062-6.
Posted by Stephen Ceideberg; September 13 1992.
Source from luhu.jp
The turbot snails are available around here++in pet stores for
something like eight bucks a pop! They might be available in a
Chinese seafood market for a reasonable price. Ill check the next
time Im up that way.
The snail of the maoa may be extracted from the shell either by
breaking the shells with a hammer or by boiling them for a few
minutes if you wish to keep the shells intact. Wash the snails and
remove the pocket of black matter. In the case of the pahua, a
bivalve, the muscle adhering to the shell should be severed, the
animal extracted from the shell, and the black matter removed. Soak
in fresh water for a few hours. Mix with the taioro, then add the
chopped onions and garlic plus seasoning. Serve at room temperature.
[Note that theres no mention of actually cooking the stuff... S.C.]
From "Tahitian Cooking", Michel Swartvagher and Michel Folco. le
editions du pacifique, Papeete-Tahiti, 1980. ISBN 2-85700-062-6.
Posted by Stephen Ceideberg; September 13 1992.
Source from luhu.jp