Tahitian Cuisine

Tahiti is situated in the Pacific Ocean, just a few of the 100 plus islands collectively known as French Polynesia, which are scattered over nearly 200,000 square miles of sea. With modern day Tahitian cooking it is a blend of European (mainly French), Asian and traditional styles, Ma'a Tahiti (Traditional Tahitian food) which still remains very popular.

The spa resort in which we dined at daily on the Island of Bora Bora served a large variety of European, Asian and traditional Tahitian cuisines. Each evening every dish was carefully prepared by a 5 star chef. The atmosphere was thick with the richness of Island hospitality, low soft sexy lighting, open windows to let the night breeze in that sensually tickled your skin and caressed your hair. When I would take a deep breath, the air would fill my nostrils with the most exotic smells of floral scents, envoking heady pleasures.

Being on the Island for five days lent me the opportunity to try just about everything on the menu. The food was exquisite! Along with these perfectly accomplished dishes comes an extremely large check. My advice to you would definately include your meals with your travel agent. This one needs the ALL inclusive treatment. I have taken some time to research a few recipes that I will share with you now.


STARTERS:

Halibut Poisson Cru - Tahitian 10mins

Serves 4 Cold Fish Vegetables Hors d'oeuvre Starter Appetizer Dairy Wheat Gluten Free Eggless Tahiti French Polynesia Oceania

Ingredients

1lb Fresh halibut, diced or cut into thin strips
4fl.oz. Freshly squeezed Lime Juice
2 Garlic Cloves, crushed
5oz Onion, finely chopped
5oz Carrots, cut into Julienne
5oz Capsicum (sweet pepper), finely chopped
4fl.oz Coconut MilkSalt and pepper

Instructions

1. Place the fish and lime juice in a non-metallic mixing bowl, season with salt and pepper and mix to coat the fish well. Leave to marinate for a few minutes.

2. Add the remaining ingredients, mix well and adjust the seasoning. Serve immediately.


Tuna Poisson Cru - Tahitian 10mins

Serves 4 Cold Fish Vegetables Hors d'oeuvre Starter Appetizer Healthy Eating Dairy Wheat Gluten Free Eggless Tahiti French Polynesia Oceania

Ingredients
1lb Fresh Tuna, diced or cut into thin strips
4fl.oz. Freshly squeezed Lime Juice
5oz Onion, finely chopped
5oz Tomato, chopped
5oz Cucumber, finely chopped
5oz Capsicum (sweet pepper), finely chopped
4fl.oz. Coconut MilkSalt and pepper

Instructions

1. Place the fish and lime juice in a non-metallic mixing bowl, season with salt and pepper and mix to coat the fish well. Leave to marinate for a few minutes.

2. Add the remaining ingredients, mix well and adjust the seasoning. Serve immediately.



MAIN DISHES:

Coconut Vanilla Prawns - Tahitian 30mins

Serves 4 Hot Seafood Shellfish Alcohol Main Course Gluten Wheat free Eggless Tahiti French Polynesia Oceania

Ingredients

2 tbsp Olive oil
2lb Raw Prawns ( shrimp) peeled,
4fl.oz. Dark Rum
8fl.oz. Double Cream1 Vanilla Pod, split lengthwise
6fl.oz. Coconut MilkSalt and Pepper

Instructions

1. Heat the olive oil in a frying pan add the prawns and stir-fry for 3 minutes or until they turn pink. Remove them from the pan and set aside and wipe the pan clean with kitchen paper.

2. Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons.

3. Stir in the cream and coconut milk, and reduce the mixture by half. Scrape seeds out of the vanilla pod into the cream mixture and discard pod. Season with salt and pepper.

4. Return the prawns to the sauce and cook for 1 minute, stirring. Serve immediately over boiled rice.


Papaya Chicken - Tahitian 35mins

Serves 4 Hot Poultry Fruit Main Course Gluten Wheat Dairy free Eggless Tahiti French Polynesia Oceania

Ingredients

1 tbsp Olive oil
1 Onion, chopped
4 Large Boneless Chicken Breasts, cubed
1 Papaya, peeled, deseeded and cut into thin slices
14fl.oz. Coconut MilkSalt and Pepper to taste instructions

1. Heat the olive oil in a large frying pan add the onion and fry for 2-3 minutes, stirring from time to time.

2. Add the chicken cubes and continue to fry for 5-10 minutes, stirring constantly, until the chicken is almost cooked through.

3. Add the papaya slices and cook for a further 5 minutes.

4. Add the coconut milk and heat through, stirring constantly. Serve immediately.


Braised Swordfish - Tahitian 85mins

Serves 4 Hot Fish Alcohol Main Course Gluten Wheat Dairy free Eggless Tahiti French Polynesia Oceania

Ingredients

1-1/2lb Sweet Potatoes, peeled and sliced
3 Garlic Cloves, crushed
8oz Carrots, sliced 8oz Tomatoes, chopped
2 Onions, chopped
1 teasp Fennel Seeds
1 Bouquet Garni
5fl.oz. White WineSalt and Pepper 2lb Swordfish Meat, cut into large cubes

Instructions

1. Preheat the oven to 350F, Gas Mark 4 and lightly butter a deep ovenproof dish. Place the garlic, carrots, tomatoes, onions, herbs, wine, salt and pepper in a medium saucepan, cover and cook over a medium heat for 15 minutes, stirring from time to time.

2. Meanwhile, bring a large pan of lightly salted water to the boil, add the sweet potato slices and cook for about 10 minutes.

3. Drain the potato slices and place in the bottom of the prepared dish. Add the vegetables then top with the fish. Bake for 30 minutes. Serve hot.


DESSERTS:

Banana Poe Veg - Tahitian 55mins

Serves 6 Hot Vegetarian Fruit Dessert Pudding Tahiti French Polynesia Oceania Dairy Gluten Wheat free Vegan Eggless

Ingredients

5 large Bananas, peeled
1/2 Vanilla Bean, sliced open lengthwaysWater
4oz Manioc (Cassava) Starch
To serveCoconut Milk Sugar

Instructions

1. Preheat the oven to 300F, Gas Mark 2 and lightly butter a shallow ovenproof dish. Cut the bananas into large slices, place them in a large saucepan together with the vanilla bean.

2. Cover with water, bring to the boil and cook for 15 minutes.

3. Remove and reserve the vanilla bean, drain the fruit, then transfer to a food processor and process until puréed.

4. Transfer to a large mixing bowl, add the manioc starch and scrape the vanilla seeds into the mixture. Mix well until smooth and creamy.

5. Transfer to the prepared dish and bake for 30 minutes.

6. To serve - remove from oven , cut into small pieces, sprinkle with sugar and serve with the coconut milk or cream and extra sugar.


Tahitian Sweet Bread Veg - Tahitian 75mins

Makes 1 loaf Cold Vegetarian Fruit Baked Fayre Tahiti French Polynesia Oceania

Ingredients

6oz Plain Flour
4oz whole wheat flour
6oz Sugar
1 teasp Bicarbonate of Soda
1 teasp Baking Powder
1/2 teasp Salt
8fl.oz. Plain Yogurt
2 large Egg Whites
2 tbsp Vegetable Oil
1 teasp Vanilla Extract
1/2 teasp crystallized Ginger
The juice and Zest of 2 Oranges
4oz dried Mango
4oz dried Pineapple

Instructions

1. Preheat the oven to 350F, Gas Mark 4 and lightly grease a 9x5-inch loaf tin.
2. In a large bowl, mix together the flours, sugar, soda, baking powder and salt.

3. In a separate bowl, mix together yogurt, egg whites, oil, orange juices, vanilla and ginger.

4. Add the yogurt mixture to the flour mixture and stir just until combined. Do not over-mix or beat batter until smooth.

5. Stir in zest, mango and pineapple until just blended then pour into the prepared tin and level the surface.

6. Bake for about 50 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before removing and cooling on a wire rack.


SIDE DISHES:

Green Papaya Salad Veg - Tahitian 10mins

Serves 4 Cold Vegetarian Vegan Fruit Vegetables Salads Accompaniment Dairy Wheat Gluten Free Eggless Tahiti French Polynesia Oceania

Ingredients

1lb Green Papaya (unripe)
2 Chili Peppers, deseeded and finely sliced
The juice of 2 limes
1-2 tbsp Olive Oil
Salt and Black Pepper
Lettuce leaves to serve

Instructions

1. Peel the fruit, cut in half and remove the seeds.

2. Grate the papaya flesh into a large mixing bowl then ad the remaining ingredients and mix well. Serve immediately on a bed of lettuce.


Mashed Uru Veg - Tahitian 20mins

Serves 4-6 Hot Vegetarian Vegan Vegetables Accompaniment Dairy Gluten Wheat free Eggless Tahiti French Polynesian

Ingredients

1-1/2lb Ripe Breadfruit, peeled
3 tbsp Coconut MilkSalt
A little vegetable oil
1 Onion, chopped

Instructions

1. Bring a large pan of salted water to the boil, add the breadfruit and cook for about 10 minutes or until tender.

2. Meanwhile, heat a little oil in a frying pan, add the onions and sauté until browned.

3. Drain the cooked breadfruit well then return to the rinsed out pan together with the coconut milk and mash with a fork.

4. Add the browned onions and season with salt. Serve hot.


BON APPITIT! Enjoy your meal.