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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.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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