Discovering Polynesian Cuisine
Polynesian cuisine is a true sensory journey, blending ancestral traditions, local products, and diverse influences. It reflects the soul of the islands, where each dish tells a story, a culture, and a way of life. Traditional cooking methods, such as the ahima’a (earth oven), demonstrate ingenious adaptation to local resources, using heated stones and banana leaves to steam-cook food.
The Ahima’a: The Tahitian Earth Oven
The ahima‘a, or Tahitian oven, is a traditional Polynesian cooking method that involves steaming food in an underground oven. This ancestral technique is used during major family and community events such as weddings, baptisms, and religious celebrations.
Preparing the Oven
Preparation begins by digging a pit about one meter deep. At the bottom, wood and coconut husks are placed, topped with volcanic stones. A fire is lit to heat the stones until they are glowing. Once the embers are ready, the stones are covered with fresh banana leaves, forming a protective layer on which the food is placed.
The Dishes Cooked
A variety of foods are cooked simultaneously in the ahima‘a. Meats such as suckling pig (pua‘a) and chicken are often wrapped in banana leaves or placed in pots. Deep-sea fish (ei‘a), root vegetables like taro, yam (ufi), sweet potato (‘umara), breadfruit (‘uru), and plantains (fe‘i) are also cooked in the oven. The traditional dessert po‘e, made from fruit and coconut milk, is often prepared in small packets wrapped in banana leaves.
Cooking and Tasting
Once everything is arranged, the oven is covered with layers of banana leaves, damp jute sacks, and finally with sand or soil to ensure a tightly sealed steam cooking. Cooking usually lasts between 4 and 6 hours, allowing the flavors to blend and the food to become tender and delicious.
Polynesian Culinary Essentials
Tahitian Raw Fish (I‘a ota)
A symbol of Polynesian cuisine, Tahitian raw fish is made with fresh tuna marinated in lime juice, then mixed with coconut milk, crunchy vegetables like cucumber and tomato, and thinly sliced onions. This refreshing dish is a true explosion of flavors.
Chicken Fāfā
Chicken fāfā is a traditional dish where chicken is simmered with taro leaves (fāfā) and coconut milk, offering a tender texture and delicate taste. Taro leaves, rich in minerals, are cooked until soft, resembling spinach.
Fāfaru
Fāfaru is a bold specialty made by marinating fish in seawater fermented with crushed shrimp heads. Its strong aroma makes it a favorite among lovers of intense flavors.
‘Uru (Breadfruit)
‘Uru is a staple food in Polynesia, often cooked over wood fire or steamed, then served mashed or in slices. Its texture is similar to that of a potato, with a slightly sweet taste.
Taro, ‘Umara, Fe‘i
These root vegetables and banana varieties are ever-present in Polynesian cuisine. Taro is often boiled or cooked in the ahima‘a, ‘umara (sweet potato) is valued for its sweetness, and fe‘i, an orange banana, is typically cooked before being eaten.
Po‘e
Po‘e is a traditional dessert made from fruit purée (such as banana, papaya, or pumpkin), mixed with starch and coconut milk, then baked. Served warm or cold, it has a soft texture and a delicate, sweet flavor.
Firifiri
Firifiri are figure-eight-shaped doughnuts made from a batter of flour, sugar, and coconut milk, then deep-fried until golden brown. Often enjoyed at breakfast, they are served with coffee or fresh fruit.
