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Cook Islands Recipes

supplied by Mereana Hutchinson, Rarotonga
 

Matu rori – Traditional seafood

This is fun and requires a bit of skill and bravado. I have not yet mastered the ins and outs of gathering this delicacy also known as the sea cucumber. The flavour is mostly salty with a sweet taste and sea scent. This catch is seasonal. Once the flavour captures you, the cravings develop between seasons and can drive you to the sea just to check whether you are missing out. There is no greater determination than a person pursuing a need to taste again this most delicate of flavours. I am sad to tell you that my stretch of lagoon is often raided and I miss out often. Low tide is the best time. As you pass by and see how the tide is at it's lowest, the urge to cancel all appointments, becomes reality. It is no point depriving yourself of the opportunity to partake of this delicious seafood.

In or out of season, someone will take you to a spot in the lagoon if you swear not to reveal the location. Picking out the variety and mature rori is a skill. To puncture the creature and take the edibles is another action that may repulse or throw you into unforgivable guilt trauma. The edible part is the fatty spaghetti-like tissue, which is removed and eaten raw or cooked. Be brave, these creatures are wonderful, they never die but rejuvenate and grow again, eating coral and creating sand as they pass it through their system, as well as making the best tasting spaghetti from the sea. Lemon and cooked green bananas are the best accompaniments.

Matu rori au naturel served with lime and cooked green banana:-
Heat a small amount of butter or oil, sauté onion and garlic and quickly toss and stir in matu rori. It looks like an omelette, serve while hot with crusty bread or other cooked root vegetable.

 

 


 
© M. Hutchinson 2001

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