As we plan our Health Lust Yoga retreat in Moorea, I scroll through the pics of food and plant based ingredients that I was endlessly inspired to snap during my last trip to French Polynesia in June of 2016.
My fav ingredient of the Tahitian culture is the superfood, the coconut. Fresh coconut milk is like nothing else on this planet. You will have great difficulty buying and consuming milk out of a can after trying the real deal. From fresh fish dishes to desserts, this ingredient is much appreciated by the Tahitian culture.
Poisson Cru is the popular Tahitian dish consisting of raw fish marinated in citrus juice and coconut milk. The Tongan and Samoan variants are essentially identical in that the raw fish is briefly marinated in lime juice until the surface of the flesh becomes opaque. The fish is then mixed with coconut milk and diced vegetables, most commonly cucumber, tomato, and onion. This meal can be found on any restaurant menu and is the quintessential Tahitian dish. I love to eat it with rice :)
Tumeric, a superfood known worldwide grows well in Tahiti and can be found in many traditional dishes. My favorite way to consume Tumeric (Olena in Hawaiian) is by means of juicing. My friends mother on Moorea this past summer had made us a wonderful dinner dish consisting of fresh coconut milk, turmeric and pan fried fish. So simple and fresh, using two superfoods that are top on my list.
Po'e is always on my mind when arriving to Tahiti. I am not one to crave desserts, but this dessert is crazy good. Po'e is a popular fruit pudding found at all traditional Tahitian tamara'a barbecues. Originally the pudding was wrapped in banana leaves and baked in the fire pit. It can be made with papaya, bananas, mango or taro root and is served in a sweet coconut sauce. The texture is similar to Japanese Mochi. I have had many belly aches due to over consumption of this unique sweet treat.