Alternative names | Hami, Samilolo, Tähroro, Tai monomono |
---|---|
Type | Condiment |
Place of origin | Polynesia |
Region or state | American Samoa, Cook Islands, French Polynesia, Rotuma, Samoa, Tonga |
Main ingredients | Coconut, Brine |
Miti hue is a traditional sauce in Polynesian cuisine made from the flesh of the coconut and salt water mixed together and fermented.
Miti hue is prepared from the young coconut known as 'omoto, a stage where the flesh of the green coconut starts to harden and begins losing its water. The flesh of the 'omoto is cut into pieces and placed in a calabash vessel, with salt water and the heads of freshwater prawns. The mixture is left in the sun for a few days to ferment. [1] [2] Miti hue is served as an accompaniment to traditional Tahitian dishes, most notably the fermented fish dish Fafaru. [3] The preparation of Tai monomono is also similar to Miti hue, though crushed crustaceans are entirely absent from the recipe. [4] Flavourings like lemon, lime and chilli can also be added to Tai monomono, with the addition of chilli being known as Tai oporo. [5] [6]
Fermented coconut sauce is also eaten in Tonga, the Samoan islands and the Polynesian island of Rotuma, but the process differs from Miti hue as the sauce is a byproduct of converting coconut shells into containers, a practice that was common in the West Polynesian islands. [7] A mature coconut has a hole drilled into it and the water inside the nut is removed, replaced with sea water. A stopper is placed into the hole and is left to ferment for a few weeks, resulting the inner flesh breaking down into a gruel. [8] [9]
Alternative names | Hami, Samilolo, Tähroro, Tai monomono |
---|---|
Type | Condiment |
Place of origin | Polynesia |
Region or state | American Samoa, Cook Islands, French Polynesia, Rotuma, Samoa, Tonga |
Main ingredients | Coconut, Brine |
Miti hue is a traditional sauce in Polynesian cuisine made from the flesh of the coconut and salt water mixed together and fermented.
Miti hue is prepared from the young coconut known as 'omoto, a stage where the flesh of the green coconut starts to harden and begins losing its water. The flesh of the 'omoto is cut into pieces and placed in a calabash vessel, with salt water and the heads of freshwater prawns. The mixture is left in the sun for a few days to ferment. [1] [2] Miti hue is served as an accompaniment to traditional Tahitian dishes, most notably the fermented fish dish Fafaru. [3] The preparation of Tai monomono is also similar to Miti hue, though crushed crustaceans are entirely absent from the recipe. [4] Flavourings like lemon, lime and chilli can also be added to Tai monomono, with the addition of chilli being known as Tai oporo. [5] [6]
Fermented coconut sauce is also eaten in Tonga, the Samoan islands and the Polynesian island of Rotuma, but the process differs from Miti hue as the sauce is a byproduct of converting coconut shells into containers, a practice that was common in the West Polynesian islands. [7] A mature coconut has a hole drilled into it and the water inside the nut is removed, replaced with sea water. A stopper is placed into the hole and is left to ferment for a few weeks, resulting the inner flesh breaking down into a gruel. [8] [9]