Coconut cream sauces are a must in Cook Islands diet. AliExpress/20120214
Local meals are incomplete without coconut cream sauces, which add unique flavour to Cook Islands dishes. Here are four of the most favoured. By Mereana Hutchinson.
Moina Tai – Coconut cream sauce
neck glass bottle/carafe
cream wrapped in muslin cloth into bowl. This is best done when grated coconut
is room temperature or warm as cream will be easier to extract for this very
thick and rich cream. Add salt to taste. Pour into bottle ready to use.
PHOTO: CI NEWS. 17112307
Light coconut sauce
water or milk from coconut and mash into grated flesh before pressing through
muslin cloth. Add salt and finely diced onion and juice of half a lemon. Pour
into bottle ready to use. This may be kept to ferment for a special flavoured
sauce. Serve with a small dish of fresh chillis.
Coconut (Komoto which is a young coconut at the 'fizzy' stage before dry-nut
young coconut and remove flesh into chips two inches long (5cm). Take brown off
flesh. The coconut meat at this stage is soft but beginning to firm and not yet
hard white flesh as in the dry nut stage. Dice onion finely. Place in bottle
gourd container/glass bottle and pour salt water in and put stopper in bottle.
Leave to ferment for some days or a couple of weeks. Allow to stand in warm
spot to help fermentation to take place. Excellent sauce with barbecued fish,
pork and taro from the ‘umu’. Keep
Tai oporo - Fresh coconut sauce
of the leftover coconut sauce of each day and pour in a glass bottle and add
chillis and put a stopper in the bottle. Use this as a coconut chilli sauce.
Every day top up with left over coconut sauce and add more chilli. As the days
go by it begins to ferment and develop heat and gas from the chilli. It may pop
its stopper from time to time. This is a popular sauce and not recommended for
the weak stomach. The fermented stage of the sauce is easy to digest, similar
to yoghurt, but it may take time for the stomach to adjust to it. Great with
rich meats and fish.
interesting thing about eating in our homes is the use of fresh lemons. A bowl
of lemons and a small dish of chillis and a bowl of ripe bananas are the
accompaniments for all meals along with a variety of coconut cream sauces. It
is almost like the use of ketchup or mayonnaise and tabasco. It is an everyday
chore to prepare the coconut sauce. The canned variety is useful for adding to
cooking or when pressed for time.
This recipe was originally published on www.ck/food/ and is republished with permission.