Welcome to the summary page for FabulousFusionFood's French Polynesian recipes, part of Oceania. This page provides links to all the Tahitian recipes presented on this site, with 17 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Tahitian recipes added to this site.

Tahitian cuisine is a blend of traditional Polynesian and French culinary influences, featuring fresh seafood, tropical fruits, and local ingredients like coconut milk and taro. Popular dishes include poisson cru (raw fish marinated in coconut milk), tahitian suckling pig, and various desserts made with local fruits.

These recipes, for the major part, originate in Tahiti. Otherwise they are fusion recipes with major Samoan influences.

Tahiti is the largest island of the Windward group of the Society Islands in French Polynesia, an overseas collectivity of France. It is located in the central part of the Pacific Ocean and the nearest major landmass is the North Island of New Zealand.[5][6] The island was formed from volcanic activity in two overlapping parts, Tahiti Nui (bigger, northwestern part) and Tahiti Iti (smaller, southeastern part); it is high and mountainous with surrounding coral reefs. Its population was 189,517 in 2017,[2] making it by far the most populous island in French Polynesia and accounting for 68.7% of its total population; the 2022 Census recorded a population of 191,779.

Tahiti is the economic, cultural, and political centre of French Polynesia. The capital of French Polynesia, Papeʻete, is located on the northwest coast of Tahiti. The only international airport in the region, Faʻaʻā International Airport, is on Tahiti near Papeʻete. Tahiti was originally settled by Polynesians between 900 and 1100 CE. They represent about 70% of the island's population, with the rest made up of Europeans, Chinese and those of mixed heritage. The island was part of the Kingdom of Tahiti until its annexation by France in 1880, when it was proclaimed a colony of France, and the inhabitants became French citizens. French is the sole official language, although the Tahitian language (Reo Tahiti) is also widely spoken.

The first Tahitians arrived from Western Polynesia into the Society Islands sometime after 900 CE;[14][15] some studies have proposed slightly later dates, ∼1025–1120 CE.[16] Linguistic, biological and archaeological evidence supports a long migration from Southeast Asia via the Fijian, Samoan and Tongan Archipelagos using outrigger canoes that were up to twenty or thirty metres long and could transport families as well as domestic animals.

Tahiti is part of French Polynesia. French Polynesia is a semi-autonomous territory of France with its own assembly, president, budget and laws. France's influence is limited to subsidies, education, and security. Tahitians are French citizens with complete civil and political rights. French is the official language, but Tahitian and French are both in use. However there was a time during the 1960s and 1970s when children were forbidden to speak Tahitian in schools. Tahitian is now taught in schools; it is sometimes even a requirement for employment.

Etymology: Tahiti was called Otaheite in earlier European documents: this is a rendering of the Tahitian phrase ʻo Tahiti, which is typically pronounced [ʔotaˈhɛiti].

Tahitian Cuisine:

Tahitian cuisine is a vibrant blend of traditional Polynesian and French culinary influences. It emphasizes fresh, local ingredients, particularly seafood, tropical fruits, and vegetables. The cuisine reflects the islands' rich cultural heritage and natural bounty.

Significant dishes include:
Poisson Cru Raw fish marinated in coconut milk and lime, often served as a starter.
Fafaru Fermented fish dish, known for its strong aroma, typically served with coconut milk.
Ahima'a Traditional cooking method using an underground oven for slow-cooked meals.
Po'e A sweet pudding made from fruits like banana or papaya, served with coconut milk.
Tama’ara’a A festive meal featuring various dishes cooked in an ahima'a.