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

The fact is that a sound and lively truth-basis has been ejected from the premises of modern evangelicalism. Evangelicalism has been dispossessed of truth to such an extent that it is becoming frightening. In its place experience and mysticism are house-sitting the church or, if not these, then church growth pragmatism or an unhealthy preoccupation with the psychological. But the necessary doctrines of the holiness of God and His just wrath, justification by faith alone, the transforming nature of regeneration, the sovereignty of God over all of creation and in salvation itself, the nature and extent of grace in justification and in sanctification – doctrines upon which the earlier revivals thrived – have been considered unimportant and useful only for wizened old theologs holed up in ivory towers who do not relate to the church’s future.

Jim Elliff

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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