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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.
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