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Sauces and condiments from French Polynesia
Strips of coconut flesh are softened, covered with liquid squeezed from crushed raw prawn heads and sealed for a day to ferment. The liquid is thrown away and the coconut is shaken hard with fresh water into a sauce.
A short entry: the sources we found record only what is said here about Miti hue itself.
| Green or yellow coconuts10 | Flesh scooped out, skin peeled off, cut into pieces about 1 cm by 4 cm[dcp2022] |
| Heads of large freshwater prawns (chevrettes)10 | Stomach removed; prawns frozen at least 48 h first[dcp2022] |
| WaterEnough to cover | Used twice, once with the crushed heads and once for shaking[dcp2022] |
| Chopped garlicOptional | [dcp2022] |
| Starter | other: liquid from crushed raw prawn heads |
Total time across the recorded steps: 24 h
What changes: White coconut flesh is cut into strips and softened in boiling water
The DCP recipe boils the strips in water to soften them, then drains and cools them in the gallon container. Output: coconut strips about 1 cm by 4 cm.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Strips of coconut flesh are softened, covered with liquid squeezed from crushed raw prawn heads and sealed for a day to ferment. The liquid is thrown away and the coconut is shaken hard with fresh water into a sauce. Made in 4 steps over 24 h. The longest step, seal the coconut under the prawn liquid, takes 24 h (Direction de la Culture et du Patrimoine (DCP…).
| Main step | 24 hReported[dcp2022] | Seal the coconut under the prawn liquid |
|---|
Miti hue ferments coconut flesh with an inoculum of raw prawn-head liquid, so the ferment comes from the shellfish, not from salt or a dairy culture. Taioro is made the same way with grated coconut.
Raw freshwater prawns in French Polynesia can carry larvae of the rat lungworm, which causes eosinophilic meningitis. A study of 981 cases in Tahiti in 1957–1964 linked many to raw prawns or prawn juice in taioro and mitihue, and 16 of 42 cases in 2000–2012 had eaten taioro. French Polynesia's culture service tells cooks to freeze the prawns for at least 48 hours before use and not to eat mitihue made with unfrozen prawns, but it gives no freezing temperature. CDC advises against raw or undercooked freshwater shrimp where the parasite occurs, and nothing in this recipe cooks the prawn liquid.
Hazards the sources name: Angiostrongylus cantonensis (rat lungworm) larvae in raw freshwater prawns, a parasite, not a microbe.
Every number is labelled with how it is known. How this atlas is made
Rat lungworm larvae were first recovered from prawns in Tahiti in 1962. In an early 1960s case series there, 28 of 30 eosinophilic meningitis cases were traced to raw prawns or taioro (Turck et al. 2022).
