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Miti Hue (Tahiti)

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      Title: MITI HUE (TAHITI)
 Categories: Tahiti, Seafood, Ceideburg 2
      Yield: 1 Servings
 
      5    Green coconuts
     10    Freshwater prawns
 
  Open 5 'omoto (green coconuts which have a firm consistent flesh, not
  completely ripe).  Cut the flesh into strips about the size of potato
  chips.  Place these in a calabash with fresh water and the pounded
  heads of the raw prawns.  Mix well and allow to stand in the sun for
  24 hours, stirring from time to time.
  
  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.
 
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