Traditional fermented mitiore. COCONET TV/20120920
Traditional fermented mitiore is by far the easiest to enjoy of our traditional fermented food flavours, especially for the uninitiated palate.
traditional fermented mitiore can be exciting as you go into the lagoon to find
those tasty morsels hiding amongst the coral on the reef.
the help of your closest available local neighbour. There are many shellfish to
people have a chosen favourite and spend hours debating merits of the choices
available. Ungakoa is definitely my first preference.
variety and selection of shellfish available in other regions of the world are
numerous, so to make this dish wherever you roam is a possibility.
chosen shellfish should be fresh and prepared as cooked or raw ingredient. A
fresh coconut ready for the scraper and a night time adventure on the beach is
torch light and container with a lid, get helpers to go with you on the beach
to collect little white crabs. As soon as the crabs feel the tremble of the
sand when you come by, they will be scurrying around for their little holes to
hide. Capture as many as two cups will hold and take them back to the kitchen.
fermented part is the finely grated coconut flesh. With the coconut scraper, using
a very light pressure, scrape the coconut meat/flesh ensuring no brown edge of
the flesh is scraped.
scraped coconut meat
or spring onion, or garlic chives
this aside in a bowl. Take the crabs, wash off any sand and dirt, tie them in a
bundle in a muslin cloth and lightly pound with a kitchen mallet till a little
mashed and then take up the bundle over the bowl of finely grated coconut flesh
and squeeze the juice onto it.
Distribute this juice through the coconut and cover and leave on the side to
ferment. If you have access to the broad leaf cordyline plant leaves, or the
wild hibiscus leaves (AU) then it may be wrapped in either.
3. On a
warm day, it may take six to eight hours to adequately ferment and be ready for
the addition of diced raw or cooked shellfish. It should resemble a crumbly
mixture similar to cottage cheese. A couple more hours to stand and then served
as entrée or cocktail size portion accompanied with boiled green banana or
Onions were introduced to our islands by the European settlers. We have no
spice or herbs with the exception of renga (turmeric) which colours food. Our
salt came from sea water, in all cooking. One may understand the blandness and
natural flavours of our traditional foods. Nowadays the addition of a variety
of herbs and spice enhances this dish. Keep lime handy and a ripe banana. Add
finely diced onions or spring onion, or garlic chives to the fermented coconut and
shellfish. Store in chiller.
dish is good for up to three weeks and longer for those of us who appreciate a
more developed and ripe taste. Allow the dish to reach room temperature when
taken from chiller before serving. Allow yourself a pleasant tasty surprise.
- By Mereana Hutchinson. This recipe was originally published on www.ck/food/ and is republished with permission.