To Eat and drink on Tahiti
The easy-going Tahitian nature is at it happiest here surrounded by an abundance of fruits and seafoods. Eating well is one of the Tahitian strong points as well as their music and dance. The legendary breadfruit, the dozens of varieties of banana including the unique orange-skinned “fei”, the various starchy root crops such as “taro”, “tarua” and “ufi” are the basis of the islanders’ cuisine. Papayas, mangoes, pineapples, watermelons, grapefruit, limes together with a vanilla pod make for the juiciest of fruit salads. Sublime! What more can you say about Tahitian style raw tuna fish marinated in coconut milk with limes? Its fame has travelled the world. All these elements come together in the traditional “ahima’a”, the Tahitian earth oven where there are also succulent suckling pig, “fafa” chicken and other delicacies like “po’e”, made of varieties of baked local fruit. All soused in lashings of creamy coconut milk.
Picnics on the motu (islets) around the lagoon are often supplemented by a beach fire where freshly caught fish such as the lagoon “bec de cane” are grilled. The variety and abundance of fish from perch to the chrysophris and parrot fish, particularly in the Tuamotu, that are caught and eaten on the spot make up the daily menu that is always appreciated by fine food lovers.
