An island favourite, Poisson Cru is a Tahitian twist on the classic ceviche seafood dish. The raw seafood is marinated in lemon or lime juice and mixed with coconut milk.
Poe is a dessert made from the root vegetable taro, served in a coconut milk sauce. It is sweetened with banana, vanilla, papaya or even pumpkin.
Fafaru is a fish dish for the brave as it’s marinated in fermented seawater, but the way this fish is prepared makes it extremely tender. If you can get past the smell, you can begin to enjoy the complex flavours – but you’ll need a strong stomach.
The hima’a is not a particular food, but instead is a style of cooking using an underground oven. Many Pacific Islands have their own version of this type of cooking, such as the lovo in Fiji or the hangi by Maori in New Zealand. The himaa is used for preparing large feasts or banquets, with meat and vegetables often cooked in banana leaves.
The Hinano lager is a traditional beer of Tahiti. It’s been brewed since 1955 and is a crisp beer with a slightly bitter taste, served on tap around Tahiti as well as in cans and bottles. Hinano is named after a white flower indigenous to the South Pacific.
Fruit flavoured rum
You might have heard about ‘Tahiti Drink’ – an island concoction of pineapple, passion fruit, orange juice, vanilla, sugar and rum. It’s produced on the island of Moorea at the Manutea Juice Distillery.
Vin de Tahiti
Is it possible to grow grapes on a coral atoll? The French believed it to be so, and set out to establish the world’s first coral atoll vineyard. Vin de Tahiti is made on Rangiroa in the Tuamotu archipelago, at the Dominique Auroy Winery. In true island style, the grapes must be transported by canoe during the twice-yearly harvest.