Ma’oa And Pahua Tairo (tahiti)

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