Tahitian culinary traditions and history is a discrete topic to talk about, due to several reasons. One of them may be already the fact, that this region is called French Polynesia, probably that is why local cuisine has very much of its so-called French flavour. Besides, traditions of Polynesian cooking required special methods, techniques and approaches, for example, using open fire and wood or coal as a fuel, ideally avoiding cooking with modern cookers and kitchen facilities like ovens or grillers. Generally, Tahitian menu may include an extensive list of vegetable-based foods provided in a variety of healthy and sophisticated fish and meat courses. Be prepared to taste tropical fruits in the majority of Tahitian dishes and meals. Vegetable and fruit leaves are often used for wrapping and serving food in Tahiti. Absolutely, the food of Tahiti is mouth-watering, and you should give it a try. Below you may wish to find a shortlist of traditional dishes, commonly served in Tahiti:
Poisson Cru. In French, ‘poisson cru’ means ‘raw fish’. So, as you may guess, it is the main ingredient of this Tahitian specialty. Poisson Cru (though called not like this among the locals) is generally considered to be the national dish of French Polynesia. Basically, it can be made not only of tuna, as it is supposed to be made, but using a variety of any other fish. Though only fresh fish is used, it should be freezed to prevent any risk of bacteria in it.
Ma’a Tahiti. Sailing in French Polynesia, do not miss the chance to try this authentic local food specialty - ma’a dishes. This is a type of food (actually, can include whatever: pig, fish, crab or chicken) cooked with the help of traditional Polynesian oven, often placed right in the sand among the hot stones, that form a stove.
Considering a yacht charter in Tahiti, please pay attention to the fact, that the island attracts many travellers all the year round and remains one of the desired sailing and holiday destinations. If you wish the true Tahitian culture and celebrations, plan to come in May or July: at this time you have great chances to try sophisticated local cuisine and take part in traditional events, which tourists are always very welcome to.