French Vanilla
Posted in natural on 08/06/2011 07:45 pm by admin
How to EAT LIKE A LOCAL in French Polynesia
Tahitian cuisine artfully blends French culinary traditions with exceptionally fresh seafood and locally-grown tropical fruits and vegetables such as taro, breadfruit, sweet potato, coconut, papaya and vanilla beans. Poisson Cru, a refreshing mixture of diced raw fish, tomato, cucumber and onion, marinated in lime juice and coconut-milk - similar to Latin ceviche or Hawaiian poke but with the addition of coconut milk and a shorter marinating time - is often touted as Tahiti's national dish. Although it makes for a delectable introduction to French Polynesian cuisine however, hungry travelers shouldn't stop there. Tahiti and her islands offer a world of authentic flavors and local favorites that you won't find on hotel restaurant menus. Here's a few tips on what, where and how to eat like a local in French Polynesia.
A general rule of thumb when dining abroad is to eat where you see the locals eating. In the neighborhoods around Papeete, you can find congregations of food trucks known as "Les Roulettes" offering inexpensive meals and snacks such as crepes, Chinese food, Steak Frites, pasta, roasted pork, grilled seafood and fresh nutella waffles. Although certainly a no-frills dining experience, you can plop down in a shady spot by the harbor to enjoy your meal while people watching and taking in the sights. The affordable prices and relaxed atmosphere attract tourists and locals alike late into the night.
For a traditional Tahitian dining experience, attend a special Ahima'a (earth oven) feast, which rural households typically prepare for large family gatherings on Sundays. Preparation of the oven begins with a wood-fire, which is then covered with porous volcanic rock and left to heat until glowing red. Fish, chicken, pork, taro, breadfruit, sweet potato and other ingredients wrapped in coconut-leaf baskets are placed on the stones and covered with layers of banana leaves and sand to trap the heat. The meal is left underground to grill, braise and steam for 3-4 hours before being served on traditional wood plates and eaten with bare hands. For dessert, Poe, a sweet taro pudding flavored with banana, vanilla, papaya or pumpkin and topped with coconut milk is typically served.
Interestingly, one food that you'll find in most local households but not on restaurant menus is Punu Pua'atoro, canned corned beef or the Tahitian equivalent to Spam. It's typically pan fried or grilled with onions and served with roasted breadfruit. Crisp, salty and fatty like bacon or sausage, Punu Pua'atoro certainly isn't the healthiest option but it's widely enjoyed and deeply revered by the locals. Another French Polynesian specialty you won't often find in restaurants is, Fafaru, thinly-sliced raw fish marinated in mitiafafaru (fermented seawater) and served with mitihue (fermented coconut milk sauce).
Whether you prefer fine dining, family feasts or street foods, one thing's for sure: French Polynesian cuisine is best enjoyed in a casual setting by the sea amongst friends and family.
*Information provided by YesTahiti.com and BoraBora.com
About the Author
John La www.YesTahiti.com
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