Taioro is a traditional Tahitian recipe for a classic condiment of grated coconut kernels fermented with prawn heads that's often served blended with fish or seafood. The full recipe is presented here and I hope you enjoy this classic Tahitian version of: Taioro.
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Also known as Kora or mitiore, taioro is a condiment made from grated coconut kernels that have been allowed to ferment with juice expressed from the heads of prawns. It is a traditional food found throughout the islands of Oceania and is often eaten as an accompaniment to meals.
Ingredients:
4 ripe coconut kernels (amande de coco in French), grated
5 prawns
1 lemon
Method:
It's recommended that the prawns are frozen for at least 48 hours before use as this helps kill the microorganisms that can cause 'eosinophilic meningitis' due to consuming raw prawns.
Grate the 4 coconut kernels into a lidded container and set aside.
Partially peel the prawns then remove and discard the stomachs ('veins') before crushing them well. Place everything in a strainer and soak in a bowl of water. Mix so that as much of the juice as possible remains in the water.
Pour the juice into the container containing the grated coconut kernels (important: make sure to cover all of the grated coconut kernels with liquid), then close the container and set aside to ferment for 2 days in a dark place.
This is commonly mixed with lime or lemon cured fish (or boiled pahua [clam']) and set aside for 10 minutes before serving.
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