Taioro

Taioro is a traditional Polynesian condiment made by fermenting freshly squeezed coconut milk with starches such as breadfruit, taro, or other local root vegetables. The mixture is left to ferment for a period, which gives it a distinctive tangy, slightly sour flavor.

The process of making taioro typically involves grating fresh coconut to extract the milk, which is then mixed with a starchy base. The mixture is allowed to sit and ferment naturally, which can take several days depending on the desired level of sourness.

The result is a creamy, rich sauce that has a complex flavor profile, combining the sweetness of the coconut with the sour notes from the fermentation process. Taioro is used as a sauce or condiment in various traditional dishes, adding depth and richness to the flavors of the food.

It is often paired with seafood, such as in the dish pahua taioro, or served alongside other local delicacies.