mitihue

Updated: May 6, 2025

There are two other epicurean sauces, one made of the omotu, the soft cocoanut, which is split, the meat dug out and put in the hue, the calabash, mixed with a little salt water, lime-juice, and the juice of the rea, the saffron, and allowed to ferment. This is the mitihue, a piquant and fetid, puante sauce that seasons all Tahitian meals.

Frederick O'Brien - Mystic Isles of the South Seas.