Top 11 French Polynesian Foods

Ma’a Tahiti, meaning Tahitian food, consists of a vast variety of traditional specialties that Tahitians typically prepare for festive occasions and Sunday family gatherings. A traditional Tahitian meal typically includes both raw and cooked food items such as fish, seafood, meat, different root crops (sweet potatoes, yams, and taro), and a variety of exotic fruits and desserts, all of which are usually washed down with Tahitian punch, beer, wine, or coconut water. Typically, the food is encased in leaves, and it is then prepared in an underground oven called ahima’a, which cooks the food by steaming it to perfection using heated volcanic stones. Once cooked, the dishes are served in containers made of wood or braided leaves, and the food is meant to be eaten with hands. Traditional ma’a Tahiti is a staple at any island celebration or feast, including the traditional Tahitian feast known as tama’ara’a.Expand

Haupia is a traditional Hawaiian dessert made from coconut milk, thickened into a smooth, jelly-like custard using arrowroot starch or cornstarch, and typically served chilled in small, white squares. Simple yet luxurious, haupia is a staple at Hawaiian luaus, family gatherings, and potlucks, offering a cool, creamy bite that perfectly captures the flavors of the islands. The texture of haupia falls somewhere between firm pudding and soft gelatin, depending on the starch used and the cooking time. It’s lightly sweet, with a clean, tropical flavor driven almost entirely by the natural richness of coconut milk. While classic haupia is unadorned and stark white, modern variations may layer it over chocolate crusts (as in haupia pie) or combine it with sweet potatoes, lilikoi (passionfruit), or even taro for fusion twists. Deeply rooted in Native Hawaiian cuisine, haupia reflects a culinary heritage that values simplicity, texture, and the natural bounty of the islands—especially the coconut, a sacred and versatile ingredient in Polynesian cultures. Apart from Hawaii, this pudding is also a staple in other Polynesian countries. Expand

Firi firi is a Tahitian fried dough infused with coconut milk. It is a typical breakfast meal in French Polynesia. The dough is typically made with flour, sugar, coconut milk, yeast, water, and a pinch of salt, and then pieces of it are deep-fried in hot oil until nicely colored and crispy. Often referred to as Tahitian donuts, firi firi are traditionally formed into a figure-eight, but they are also often made into dough strips. Firm, crispy, and with a mild coconut flavor, this sweet fried pastry is best eaten warm, either dusted with sugar or accompanied by fruit jams and a cup of coffee or hot chocolate on the side. Firi firi is also eaten as a dessert and is a common street food item.Expand

Poisson cru is a Tahitian national dish that consists of raw tuna, lime juice, various vegetables, and coconut milk. It is also known as ia ota or e'ia ota, which means raw fish. The dish is prepared by briefly marinating tuna in lime juice, and then coconut milk is added to mellow its acidity. For a more authentic dish, fresh coconut meat is wrapped in cloth, and the milky juice is then squeezed over the fish and vegetables. Poisson cru is sweet, refreshing, and exotic, and can be found almost anywhere in Tahiti.Expand

Poulet fafa is a traditional Tahitian dish, and it is most commonly used as a part of ahima'a, or pit barbecue. The Hawaiian version of the dish is called chicken luau. Chicken is cut into pieces, fried in hot oil until browned, and then removed. Onion, garlic, and ginger are sauteed in the remaining oil, then the chicken pieces are added back into the dish and cooked until tender. It is recommended to add cornstarch or arrowroot dissolved in coconut milk into the dish, as it will thicken the sauce. Poulet fafa is best served with sweet potatoes and taro leaves, but since they can be difficult to find, spinach is also a suitable substitute.Expand

Fafaru is a traditional and unusual Polynesian dish. It is distinctive because of its intense aroma of rotten fish. Crushed shrimps are marinated in a glass jar filled with seawater, preferably under the sun, for two or three days. The mixture is filtered, and tuna slices are left in the liquid to ferment for three to eight hours, depending on the desired flavor. Contrary to its strong smell, fafaru has a slightly sweetish, soft taste. It is best served with bottled mitihue, which is a fermented coconut milk product.Expand

Poʻe is a Tahitian fruit pudding that consists of a banana purée mixed with brown sugar and arrowroot or cornstarch. The mixture should be baked until the pudding is firm and bubbling. It is served chilled and cut into cubes, topped with a dollop of coconut cream. Some of the banana can be substituted with papaya, mango, pineapple, or other tropical fruits. This dessert is very popular and often found at traditional Tahitian tamara'a barbecues.Expand

Tama’ara’a is a traditional Tahitian feast or banquet organized for special occasions, holidays, and celebrations. A vast variety of Tahitian specialties that are part of ma’a Tahiti (a typical Tahitian meal) are offered during the feast, and they are typically washed down with beverages such as punch, beer, wine, and coconut water. The preparation of copious amounts of food is a whole spectacle in itself as the food is traditionally steamed in leaves in a unique underground oven called ahima’a, which is filled with hot volcanic stones. After having been cooked slowly for several hours, the food comes out tender, flavorful, and fragrant. The meal typically consists of fish, pork, chicken, bananas, breadfruit, various root vegetables, exotic fruits, and delectable desserts such as the beloved po’e (a creamy mixture of banana, papaya, or pumpkin and coconut milk). Apart from savoring local cuisine, guests can also experience Tahitian culture and tradition through traditional music, singing, and dancing, which are an indispensable part of any Tahitian gathering. Tama’ara’a feasts are commonly held at most resorts throughout French Polynesia.Expand

Pua toro is a dish that is essentially canned corned beef. A tin of pua toro can almost always be found at numerous picnics in Tahiti. This dish is prepared by sautéeing corned beef in a skillet together with chopped red onions, cabbage, tomato sauce, garlic, oil, salt, and pepper. It is recommended to serve it with spaghetti, rice, or roasted breadfruit.Expand

The Pahua taioro is an exquisite Tahitian dish that can be based on clams (pahua) soaked in fresh water for a few hours before being combined with taioro, a condiment made by fermenting almonds, grated coconut, seawater, and shrimps. In the end, garlic, onions, salt, and pepper are added. This dish should be served at room temperature.Expand