10 Most Popular French Polynesian Dishes
Posted by Maris on 27th Nov 2023
Pahua taioro
The Pahua taioro is a delectable Tahitian meal made with either turbot snails (ma'oa) or clams (pahua). Before combining snails and clams with taioro, a condiment created by fermenting almonds, grated coconut, seawater, and shrimps, both should be steeped in fresh water for a few hours.
Finally, garlic, onions, salt, and pepper are mixed in. It is best to serve this meal at room temperature.
Coconut Milk with Raw Fish
Raw fish marinated in lemon or lime juice makes up this Polynesian dish. The fish is cut and combined with veggies and coconut milk. This dish can be made in a variety of ways based on the type of white fish used and the seasonings used, such as hot chilis.
The recipe is simple to make, and it should be consumed as soon as possible to prevent the coconut milk from spoiling.
Ahima'a
Ahima'a is a Tahitian dish as well as the name of the oven used to create it - a hole excavated in the earth to cook the meal. A layer of wood and coconut husks is laid on top of the volcanic stones at the bottom of the pit.
The hot stones are covered with green branches and a bed of green banana leaves once the wood has burned. Pork and chicken flesh are seasoned, lightly brushed with oil, and placed on the leaves, along with bananas, breadfruit, fish, and vegetables, which are all individually wrapped in leaves.
The firi firi
Firi firi is a coconut-infused fried dough from Tahiti. It is a common breakfast dish in French Polynesia. Typically, the dough is formed using flour, sugar, coconut milk, yeast, water, and a touch of salt before being deep-fried in heated oil until attractively browned and crispy.
Firi firi, also known as Tahitian donuts, are typically fashioned into a figure-eight shape, but they are also frequently prepared into dough strips. This sweet fried pastry, firm and crispy with a subtle coconut flavor, is best eaten warm, dusted with sugar or served with fruit jams and a cup of coffee or hot chocolate on the side.
Fafa
Poulet fafa is a classic Tahitian meal that is typically served as part of an ahima'a, or pit barbecue. Chicken luau is the Hawaiian name for the dish. Chicken is chopped into pieces and cooked in hot oil until browned.
In the remaining oil, sauté the onion, garlic, and ginger before returning the chicken pieces to the dish and cooking until soft. It is recommended that you thicken the sauce with cornstarch or arrowroot dissolved in coconut milk.
Tama'ara'a
Tama'ara'a is a Tahitian feast or banquet held for special occasions, holidays, and celebrations. During the feast, a wide range of Tahitian specialties from ma'a Tahiti (a typical Tahitian dinner) are served, and they are often drunk down with beverages such as punch, beer, wine, and coconut water.
The preparation of huge amounts of food is a spectacle in and of itself, as the meal is customarily steamed in leaves in a special underground oven filled with hot volcanic stones called ahima'a. The food is soft, tasty, and fragrant after being cooked slowly for several hours.
Ma'a Tahiti
Ma'a Tahiti, or Tahitian food, refers to a wide range of traditional specialties prepared by Tahitians for festive occasions and Sunday family gatherings. A typical Tahitian meal comprises both raw and cooked cuisine items like as fish, shellfish, meat, various root crops (sweet potatoes, yams, and taro), and a variety of exotic fruits and desserts, all washed down with Tahitian punch, beer, wine, or coconut water.
Typically, the food is wrapped in leaves and cooked in an underground oven called ahima'a, which cooks the dish to perfection by steaming it with heated volcanic stones. Once prepared, the foods are presented in wooden or braided leaf vessels, and the food is designed to be eaten with one's hands.
Poe
Poe is a Tahitian fruit pudding made from banana purée, brown sugar, and arrowroot or cornstarch. Bake the mixture until the pudding is crisp and bubbling. It is served chilled and cubed, with a dollop of coconut cream on top.
You can substitute papaya, mango, pineapple, or other tropical fruits for some of the banana. This dessert is quite popular and is frequently served at traditional Tahitian tamara'a barbecues.
Fafaru
Fafaru is a unique and traditional Polynesian meal. It is distinguished by the strong odor of decaying fish. Crushed shrimp are marinated in a glass jar filled with seawater for two or three days, preferably in the sun. The combination is filtered, and tuna slices are left to ferment in the liquid for three to eight hours, depending on the desired flavor.
Fafaru has a little sweetish, smooth flavor, in contrast to its powerful aroma. It goes best with bottled mitihue, a fermented coconut milk product.
Poisson cru
Poisson cru (raw tuna, lime juice, different vegetables, and coconut milk) is a Tahitian national dish. It is also referred to as ia ota or e'ia ota, which means raw fish. The meal is made by briefly marinating tuna in lime juice and then adding coconut milk to balance out the acidity.