Ma'Oa & Pahua Tairo (Tahiti)
Yield
4 servingsPrep
25 minCook
15 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Dozen |
snails
or clams |
*
|
| 500 | grams |
juice
grated from coconuts, seawater and shrimps |
* |
| 3 | each |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Dozen |
snails
or clams |
*
|
| 5E+2 | grams |
juice
grated from coconuts, seawater and shrimps |
* |
| 3 | each |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
The snail of the ma'oa 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.
