Tai Monomono (Fermented Coconut Sauce) is a traditional Cook Islander recipe for a classic sauce made from unripe coconut flesh fermented with prawn head juice before being blended. The full recipe is presented here and I hope you enjoy this classic Cook Islander version of: Fermented Coconut Sauce (Tai Monomono).
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Miti is a traditional sauce in Polynesian cuisine made from the flesh of the coconut and salty sea water (which it originally meant in Tahitian) mixed together. There are two types of miti known: miti haʻari uses freshly extracted coconut milk prior to immediate serving, and miti hue in which the miti is stored in a calabash vessel (hue) and left to preserve for a while prior to consumption.
Ingredients:
10 Freshwater prawns
5 omoto (Green coconuts)
Method:
Open 5 omoto (green coconuts which have a firm consistent flesh, not completely ripe), make sure the flesh is free of any pieces of shell. Cut the flesh into strips about the size of potato chips and cook gently over low heat for 10 minutes.
Meanwhile, clean the heads of the prawns, removing any black spots, then wrap them in a cloth and crush them to obtain the juice; this liquid will activate the fermentation of the coconut. Once the coconut is cooked and cooled, add the prawn juice and some fresh water then let it sit for 2 days in a calabash away from the light.
After two days, drain, rinse, and blend in a food processor, adding water to the desired consistency. Store in a glass container in the refrigerator.
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