On the islands of French Polynesia, the most popular dishes feature raw fish prepared ‘Tahiti style’: freshly caught tuna, red mullet and bonito are diced and marinated in lemon juice and coconut milk for just a few minutes before being served cold together with ma’a tinito, a mix of pork, kidney beans, pota and macaroni. Forming the basis of the local cuisine are the breadfruit, dozens of varieties of bananas (including the incomparable orange fei) as well as the taro, tarua and ufi’s tubers. Papaya, mango, pineapple, watermelon, grapefruit, limes, accompanied by vanilla beans are also eaten in fruit salads.
Tahitian vanilla is not an endemic species to Polynesia, but was introduced by a French admiral in 1848. It is considered a special spice.
Did you know?
Tahitian wine is produced in the heart of the southern Pacific, in the archipelago of Tuamotu. The 11 hectare vineyard is located at Rangiroa and the wine is produced on a little motu near the village of Avatoru. There are three strains of vine: the Carignan, the Hamburg Muscat and the Italia.