Pahua Taioro is a traditional Tahitian recipe for a classic dish of pahua (local large clams) blended with taioro, a fermented palm kernel condiment before serving. The full recipe is presented here and I hope you enjoy this classic Tahitian version of: Pahua Taioro.
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The Pahua taioro is an exquisite Tahitian dish that can be based on clams (pahua) boiled in fresh water for an hour or so, until tender, before being combined with taioro, a condiment made by fermenting grated coconut kernels, seawater, and prawn heads. Pahua represent a species of large edible clam (Tridacna maxima) that's very common in Polynesian waters.
Ingredients:
300g pahua (clam)
400g taioro
a little coconut milk
Method:
Carefully clean the pahua pieces, removing the black sac. Cut them into even pieces, then boil them in water for about 45 minutes to soften them.
Drain the pahua pieces and set aside to cool.
Place the pahua pieces in a serving bowl then blend with the taioro. You can add a little coconut milk to make the mixture more liquid if you like.
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