What Do We Eat in Tahiti?

Tahitian cuisine is a delightful blend of ancestral traditions and external influences, reflecting the cultural richness of French Polynesia. It highlights local products such as fish, coconut milk, tubers, and tropical fruits. Let's journey through the emblematic dishes that make up this unique gastronomy.

Starters and Main Courses

1. Tahitian Raw Fish (I'a Ota): Considered the national dish, Tahitian raw fish is a salad of raw fish marinated in lemon juice, mixed with crunchy vegetables, and drizzled with fresh coconut milk. Traditionally made with red tuna, it can also be prepared with other local fish. This refreshing dish is a must-try when visiting Tahiti.
2. Chicken Fafa: Chicken fafa is a tasty dish of chicken pieces cooked with taro leaves (called fafa) and coconut milk. The taro leaves, similar to spinach, bring a unique flavour that pairs perfectly with the chicken and coconut milk. This dish is often served at celebrations and family meals.
3. Ahimā'a (Tahitian Oven): The ahimā'a is a traditional Polynesian cooking method that involves digging a hole in the ground, lining it with heated stones, then placing various foods wrapped in banana leaves inside. Commonly cooked ingredients in this way include pork, fish, chicken, taro, breadfruit (uru), and plantain bananas. After several hours of steam cooking, the dishes emerge tender and infused with smoky aromas.
4. Fafaru: Fafaru is a speciality for discerning palates. It consists of raw fish marinated in seawater fermented with shrimp heads. Despite its pronounced smell, enthusiasts appreciate its intense and unique flavour. Fafaru is often accompanied by fe'i (cooked plantain bananas) or uru.

Side Dishes

1. Uru (Breadfruit): Uru is a staple food in Polynesia. This dense-fleshed fruit is typically baked, boiled, or fried. It is often served as a side dish with main courses, providing a tender texture and slightly sweet taste.
2. Fe'i (Plantain Bananas): Fe'i are orange-fleshed plantain bananas rich in starch. They are usually steamed or grilled and accompany many traditional dishes. Their sweet flavour and firm texture make them an ideal complement to savoury dishes.
3. Taro and Sweet Potato (Umara): Taro and sweet potato are widely consumed tubers in Tahiti. They are often boiled, baked, or mashed and are served as accompaniments to meat and fish dishes. Their sweet flavour and nutrient richness make them essential elements of Tahitian cuisine.

Desserts

1. Po'e: Po'e is a traditional Tahitian dessert made from fruit purée (such as banana, papaya, or pumpkin) mixed with cassava starch, all cooked to a pudding-like consistency. It is served in cubes, drizzled with fresh coconut milk. This sweet and melting dessert is very popular during festive meals.
2. Firi Firi: Firi firi are Tahitian doughnuts shaped like a figure eight, made from a dough of flour, sugar, and coconut milk. Fried to a beautiful golden colour, they are usually eaten at breakfast, accompanied by coffee or fruit juice. Their soft texture and sweet flavour make them a morning delight.

Fruits

Tahitian cuisine is rich in delicious tropical fruits, consumed fresh or in refreshing juices. Here are some of the most popular fruits in Tahiti:

1. Pineapple: Mainly grown on the island of Moorea, Tahiti's pineapple is renowned for its sweetness and intense aroma. It is enjoyed fresh, as a juice, or incorporated into various sweet and savoury dishes.
2. Papaya: Called "the fruit of angels," papaya is consumed ripe, either on its own or with a drizzle of lime, in fruit salads, juices, or smoothies. Grated green papaya is also used in salads.
3. Mango: Introduced to Tahiti in 1848, mango quickly became popular. It is consumed fresh, as juice, in sorbet, or incorporated into sweet and savoury dishes.
4. Green Grapefruit: Originally from Borneo and introduced to Tahiti in the early 20th century, green grapefruit is appreciated for its sweet and fragrant flavour. It is eaten fresh or as juice.
5. Banana: In Tahiti, bananas are divided into two groups: "mei'a" (sweet bananas) and "fei" (plantain bananas). Sweet bananas are eaten fresh or as juice, while plantain bananas are typically cooked.
6. Passion Fruit: Loved for their tangy flavour, they are consumed fresh, as juice, in desserts, or to flavour various culinary preparations.
7. Soursop: This fruit with white, sweet flesh is eaten fresh or as a juice. It is also used for its medicinal properties.
8. Pitaya (Dragon Fruit): With its soft and refreshing flesh, pitaya is consumed fresh or as juice. It is also appreciated for its health benefits.
9. Vi Tahiti (Golden Apple): This fruit with crunchy and tangy flesh is eaten fresh, as juice, or as jam.
10. Guava: Appreciated for its sweet flavour, guava is consumed fresh, as juice, in jam, or incorporated into various desserts.
11. Green Lemon: Used to flavour many culinary preparations, green lemon is also consumed as juice or to enhance the taste of other fruits. Whether enjoyed as they are or transformed into juice, these fruits add a sweet and refreshing touch to Tahitian cuisine, reflecting the richness and diversity of French Polynesia's flavours.

Beverages

1. Coconut Water: Refreshing and hydrating, coconut water is a very popular natural drink in Polynesia. Directly extracted from fresh coconuts, it is consumed as is or used as a base for cocktails. Rich in electrolytes, it is ideal for quenching thirst in the tropical climate.
2. Hinano Lager: Hinano is the emblematic beer of Tahiti. Light and refreshing, it pairs perfectly with local dishes, particularly seafood and grilled meats. Its subtle taste and freshness make it a beverage appreciated by both locals and visitors.