🍽️ Cuisine
Across 118 islands scattered like emeralds in the South Pacific, French Polynesia blends ancient Polynesian traditions with French colonial refinement. The cuisine celebrates the bounty of tropical waters—tuna, mahi-mahi, and lagoon fish feature in the national dish, poisson cru, raw fish marinated in lime and coconut milk. Traditional earth ovens (ahima'a) produce succulent roasted pork and taro for special occasions. Breadfruit, coconut, and vanilla from Tahiti (the world's finest) complete a culinary picture as beautiful as the islands themselves.
Poisson Cru
The quintessential Tahitian dish—raw tuna marinated in lime juice until "cooked," then bathed in fresh coconut milk with crunchy vegetables. Refreshing, light, and perfect for tropical heat, poisson cru appears at every Polynesian gathering. The quality of fish and coconut milk is everything.
Ingredients: 300g sashimi-grade tuna (cubed), 100ml fresh lime juice (about 5 limes), 200ml fresh coconut milk, 1 cucumber (diced), 2 tomatoes (diced), 1 carrot (julienned), ½ onion (thinly sliced), Salt to taste, Fresh coconut for garnish (optional).
Preparation: Place tuna cubes in a glass bowl. Pour lime juice over and toss gently. Refrigerate for 20-30 minutes—the fish will turn opaque as the acid "cooks" it. Drain off most of the lime juice, reserving a tablespoon. Add cucumber, tomatoes, carrot, and onion to the fish. Pour coconut milk over everything. Add the reserved lime juice and salt to taste. Toss gently to combine. Refrigerate for another 10 minutes. Serve cold, garnished with fresh coconut shavings if desired.
💡 Fresh coconut milk makes all the difference—canned works but lacks the sweetness. If possible, extract milk from a fresh coconut or use frozen fresh coconut milk.
Poulet Fafa
Tender chicken simmered with taro leaves (fafa) in rich coconut milk—a beloved comfort dish of French Polynesia. The taro leaves become silky soft, similar to spinach but with an earthier flavor. This dish showcases the Polynesian love of coconut milk and slow cooking.
Ingredients: 4 chicken thighs (bone-in), 300g taro leaves (or substitute spinach), 400ml coconut milk, 1 onion (sliced), 3 cloves garlic (minced), 15ml vegetable oil, Salt and pepper, Steamed rice for serving.
Preparation: If using taro leaves, wash thoroughly and remove tough stems. Taro leaves must be cooked thoroughly to eliminate natural irritants. Season chicken with salt and pepper. Heat oil in a heavy pot and brown chicken on all sides. Remove and set aside. Sauté onion until softened. Add garlic and cook 1 minute. Return chicken to pot. Add coconut milk and bring to a gentle simmer. Add taro leaves, pushing them into the liquid. Cover and simmer for 45 minutes until chicken is cooked through and leaves are very tender. Season with salt and pepper. Serve over steamed rice.
💡 Taro leaves must cook for at least 45 minutes—unlike spinach, they need long cooking to be safe to eat. Never taste them raw.
Po'e
A traditional Polynesian dessert of mashed tropical fruit mixed with starch and baked until dense and pudding-like. Po'e can be made with banana, papaya, pumpkin, or taro—whatever is ripe and abundant. Served with coconut cream, it's pure tropical comfort.
Ingredients: 4 ripe bananas (mashed), 60g arrowroot starch or tapioca starch, 100g brown sugar, 5ml vanilla extract (Tahitian if possible), 200ml coconut cream for serving, Pinch of salt.
Preparation: Preheat oven to 180°C. Grease a baking dish. Mash bananas until smooth in a large bowl. Add sugar, starch, vanilla, and salt. Mix well until combined. Pour into the prepared dish and spread evenly. Bake for 45-50 minutes until set and the top is lightly golden. Cool slightly—po'e is traditionally served warm or at room temperature. Slice and serve with a generous pour of coconut cream.
💡 Traditional po'e is wrapped in banana leaves and baked in an earth oven. For that flavor, line your baking dish with banana leaves before adding the mixture.
