Tähroro (Fermented Coconut Sauce) is a traditional Rotuman 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 Rotuman version of: Fermented Coconut Sauce (Tähroro).
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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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