Preparation:
Open 5 'omoto (green coconuts which have a firm consistent flesh, not completely ripe). Cut the flesh into strips about the size of potato chips.
Place these in a calabash with fresh water and the pounded heads of the raw prawns. Mix well and allow to stand in the sun for 24 hours, stirring from time to time.
From "Tahitian Cooking", Michel Swartvagher and Michel Folco. le editions du pacifique, Papeete-Tahiti, 1980. ISBN 2-85700-062-6 |
