Name: Ma'oa and Pahua Tairo (Tahiti)
Ingredients: 2 Dozen ma'oa [turbot snails] or pahua [clams]; 500 g Taioro [juice of grated coconuts, seawater and shrimps]; 3 Onions; 2 Garlic cloves; Salt and pepper

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Chinese	Tahiti, Seafood, Ceideburg 2	1	Servings

INGREDIENTS

2		Dozen ma'oa [turbot snails] or pahua [clams]
500	g	Taioro [juice of grated coconuts, seawater and shrimps]
3		Onions
2		Garlic cloves
		Salt and pepper

INSTRUCTIONS

Here's an illustrative recipe from "Tahitian Cooking".
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.
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.
[Note that there's no mention of actually cooking the stuff...  S.C.]
From "Tahitian Cooking", Michel Swartvagher and Michel Folco. le
editions du pacifique, Papeete-Tahiti, 1980.  ISBN 2-85700-062-6.
Posted by Stephen Ceideberg; September 13 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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