Ingredients Jump to Instructions ↓

  1. 2 Dozen ma'oa 

  2. -or pahua 

  3. clams

  4. 500 g Taioro 

  5. -coconuts, seawater and -shrimps

  6. 3 Onions

  7. 2 Garlic cloves

  8. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Here’s an illustrative recipe from ‘Tahitian Cooking’.

  2. The turbot snails are available around here in pet stores for something like eight bucks a pop! They might be available in a Chinese seafood market for a reasonable price. I’ll check the next time I’m up that way.

  3. The snail of the ma’oa may be extracted from the shell either by breaking the shells with a hammer or by boiling them for a few minutes if you wish to keep the shells intact. Wash the snails and remove the pocket of black matter. In the case of the pahua, a bivalve, the muscle adhering to the shell should be severed, the animal extracted from the shell, and the black matter removed. Soak in fresh water for a few hours. Mix with the taioro, then add the chopped onions and garlic plus seasoning. Serve at room temperature.

  4. [Note that there's no mention of actually cooking the stuff... S.C.]

  5. From ‘Tahitian Cooking’, Michel Swartvagher and Michel Folco. le editions du pacifique, Papeete-Tahiti, 1980. ISBN 2-85700-062-6.

  6. Posted by Stephen Ceideberg; September 13 1992.


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