Miti hue
A fermented coconut sauce preserved in a calabash vessel.
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Miti hue is a traditional fermented coconut sauce from French Polynesia, prepared from the young coconut known as 'omoto. It is one of two types of miti, a sauce made from coconut flesh and sea water, and is notable for being left to preserve in a calabash vessel before consumption, serving as an accompaniment to dishes such as the fermented fish dish Fafaru.
Background
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 calabashes, with salt water and the heads of freshwater prawns. The mixture is left in the sun for a few days to ferment.
Miti hue is served as an accompaniment to traditional Tahitian dishes, most notably the fermented fish dish Fafaru. The preparation of tai monomono is also similar to Miti hue, though crushed crustaceans are entirely absent from the recipe. Flavourings like lemon, lime and chilli can also be added to tai monomono, with the addition of chilli (ʻoporo) being known as Tai ʻoporo.
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Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Miti hue (CC BY-SA 4.0).
- Word definitions: the Codexery glossary, each quoted from its Wikipedia article.
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