EAT

Tahiti: where to go for a drink?

Tahiti airport: all the practical information

The 3rd edition of the ANOE guide is now available

Exotic flavours in your basket: buying guide to local products in Tahiti

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Coconut is good for everything: water, flesh, milk, oil…

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Tama’a maita’i! Polynesian cuisine

Fāfaru, the famous Polynesian dish you either love or hate

Editorial team: Mitinui SOMMER / Ruben CHANG

Tahiti, the capital of Polynesian gastronomy

Travel by taste: Tahiti awaits you!

In the heart of the Pacific Ocean, Polynesian gastronomy comes to life. Each dish tells its own story, a blend of cuisine from the metropolis 18,000 kilometers away, Asia and the Pacific.

Street-food is present in the famous roulottes and other food-trucks set up in public parking lots. These include Chao Men, a pasta dish sautéed with meat and shrimp, raw fish drizzled with coconut milk, as well as crêpes and waffles.

Polynesian chefs offer refined cuisine using local produce: fafa, taro, uru, manioc, turmeric, vanilla, fruits such as pineapple… the same ingredients found in the famous Tahitian oven, the ahima’a. Polynesian gastronomy is a veritable culinary voyage, a harmonious blend of the techniques of French cuisine and local products with flavors from around the world.

Discover the most popular dishes of Tahiti and her islands, an adventure for the taste buds.

Discover the Chefs de Tahiti website. Its mission is to showcase local Polynesian cuisine to the world.

Portraits of chefs, recipes, know-how and the culinary flavors of Polynesia. Tahitian recipes, local products and wines.

Tips

Cooking shrimps from the peninsula

An easy-to-prepare local dish - get cooking!
Ingredients
500 g shrimp, 1 red onion, 3 cloves garlic, fresh ginger, 1 tomato Curry powder, Garam masala, coconut milk, olive oil, fleur de sel, black pepper
Preparation
Finely chop the onion and garlic and grate a piece of fresh ginger. Dice the tomato and set aside in a bowl.
In a hot pan with a little olive oil, add a generous pinch of curry powder and a pinch of garam masala. Stir gently to bring out the aromas.
Add the onions, garlic, ginger and diced tomato to the pan, then simmer for a few minutes to allow the flavors to blend.
Remove the pan from the heat and reserve the mixture in another container. In the same hot pan, brown the shrimps until they reach the desired color.
Return the first preparation (onion, garlic, ginger, tomato and spices) to the pan with your shrimp, and simmer until all the ingredients are well blended.
Now it’s time to gently pour in your coconut milk to create a creamy sauce. Season with a pinch of fleur de sel and black pepper to taste, and simmer briefly for the sauce to thicken.
Serve hot and enjoy your coconut milk curry shrimp with your favorite accompaniment. Of course, we recommend a small bowl of hot rice and a handful of beans.
Tama’a maita’i
To see other recipes, visit the Chefs de Tahiti website:
https://chefsdetahiti.pf/crevettecurrycoco/