The following highlights some of the popular Traditional Polynesian Foods. If you manage to be in an Polynesian restaurant or you are visiting French Polynesia, I recommend the following:
1. Poisson Cru
One of the most popular traditional dishes eaten by islanders and tourists alike. It is made from diced raw fish that has been seasoned with lime juice or vinegar. It is topped with a delicious coconut sauce and chunks of pulp. It is a delicious, very fresh dish that complements the scenery of each Polynesian island. I recommend trying it, every restaurant has its own version of the Poisson Cru.
2. Pahua Taioro
Pahua taioro is an exquisite Tahitian dish that uses both turbot (ma’oa) and clams (pahua). Both the snails and clams must be soaked in fresh water for several hours before being mixed with taioro, a fermented condiment made from almonds, grated coconut, seawater and prawns. Finally, add garlic, onion, salt and pepper. This dish should be served at room temperature.
3. Firi Firi
Firi Firi is a coconut doughnut that is as delicious as its beautiful name. This is a Polynesian dish and is traditionally eaten for breakfast. It originates from the island of Tahiti and brings an exotic breeze to our taste buds. Firi Firi is ubiquitous at Polynesian breakfasts, more specifically in Tahiti. It is usually served with coffee on Saturday and Sunday mornings. It contains equal parts coconut milk and coconut water. Coconut water is used to flavour the doughnut dough. It is responsible for the irresistible coconut flavour.
4. Tama’ara’a
For tourists from all over the world, the most famous French Polynesian dish is Tamaaraa. Made with a variety of ingredients, it is so delicious that it is irresistible. Tamaaraa is made of fish meat, chicken and breast with red bananas and taro leaves. All are covered with banana leaves, jute sacks and cooked in an earth oven (i.e. underground) for at least 4 hours. The results are simply amazing. Tamaaraa meat is tender and juicy, fed with bananas and seasoned with taro leaves.
5. Poulet Fafa
Poulet fafa is a traditional Tahitian dish that is often served as part of an ahima’a or barbecue. Fry the onion, garlic and ginger in the remaining oil, then place the chicken pieces on a plate and cook until tender. It is recommended to add cornstarch or arrowroot powder dissolved in coconut milk to the dish, as this will thicken the sauce. Poulet fafa is best served with sweet potatoes and taro leaves, but as these are hard to come by, spinach is also a good substitute.
6. Fafaru
Fafaru is a traditional and unusual Polynesian dish. It is known for its strong smell of rotten fish. Minced shrimp are marinated for two to three days in glass jars filled with seawater, preferably in the sun. The mixture is sieved and the tuna flakes are fermented in the liquid for three to eight hours, depending on the desired taste. In contrast to the strong smell, the taste of fafaru is slightly sweet and mild. It is best served with bottled mitihue, a fermented coconut milk product.
7. Ma'a Tahiti
These are preparations that fuse Polynesian and Asian influences. The term is used to refer to Chinese cuisine, which is very popular on the island due to the large number of immigrants from major Asian countries. It is a fusion of culinary traditions and ingredients.
8. Poʻe
It is a favourite sweet when you are thirsty for hours. The traditional recipe consists of mashed plantain mixed with starchy arrowroot. The ingredients are mixed together, wrapped in banana leaves and baked for consistency. Some have coconut cream. There are variations in which the fruit is substituted with other fruits such as milk, mango or pumpkin, which are mixed with grated cassava, which also provides starch.
9. Pua Toro
Pua toro is a dish that is basically canned corned beef. You can almost always find a jar of pua toro at one of the many picnics in Tahiti. This dish is grilled corned beef with chopped red onion, cabbage, canned tomatoes or tomato paste, garlic, oil, salt and pepper. Recommended to serve with pasta, rice or grilled breadfruit.
10. Ahima’a
This is the name of the pot and oven in which it is made: a hole is dug in the ground with volcanic stones to cook in the bottom; put a layer of wood and coconut shells on top. The pork or chicken is then seasoned, lightly sprinkled with oil and served on a banana leaf with plantains or vegetables.
If you found this list useful, here are some more Traditional Oceanian Foods to try out on my Pinterest channel.