One of the best experiences involved in traveling to an exotic location is the opportunity to taste several different local foods. If you are lucky enough for the chance to go to a French Polynesian country, those wonderful and beautiful places serve a variety of unique, one of a kind tastes and treats that will have your taste buds craving for more. French Polynesian countries, including Tahiti, Moorea, Bora Bora, and even the Tuamotu Atolls are specific destinations that boast the absolute best in exotic foods, which you and your family (if you have one) can partake and savor. After the first bite of the local dishes, you will immediately come to understand why savoring the flavors of these island locales is one of the “must do” activities. Traveling to a location like Tahiti, may seem out of your league, but if your company offers incentive travel trips, you may just be headed there. Continue reading, and you will get an idea of what awesome dishes you can expect in Tahiti on your next incentive travel trip through Incentive Travel Solutions.
- Seafood: A Tahitian diet staple is fresh fish, especially from such fish as tuna, mahi-mahi, and grouper. You can also taste more exotic lagoon and deep sea dishes, including parrotfish, barracuda, octopus, and sea urchin.
- Poisson Cru: The national dish of Tahiti, it is a South Pacific twist on ceviche. Poisson Cru consists of raw red tuna marinated in a splendid and aromatic blend of limejuice and coconut milk.
- Hima’a: Almost every South Pacific culture uses an underground oven to prepare traditional feasts. In Tahiti, locals typically prepare traditional feasts on Sundays, which are cooked in baskets woven from banana leaves over hot rocks in a big ground hole called a hima’a. The menu will consist of Chicken Fafa with coconut milk and spinach, fish, suckling pig, shrimp, lobster, banana, breadfruit, taro, and yams.
- Pineapple: Tahiti is famous for its growing of sweet and juicy pineapples, which is unlike anything you can purchase from your local supermarket.
- Coconut: Locally known as the “tree of a hundred uses,” coconut palms are the sustenance life source of Tahiti. Tahitians use coconut for so many food preparations food preparations, and even beauty products. You can replenish yourself with coconut water, which is great for rehydration after being in the hot sun; experience coconut milk, which is used as a marinade; and devour coconut flesh, which can be eaten raw, or grated and cooked into coconut rice and coconut bread).
- Breadfruit: Known in Tahiti as “uru,” this starchy, vitamin-rich fruit is normally eaten as a side dish after being cooked in a hima’a.
- Taro: Probably less familiar to most Americans reading this blog, the Taro plant is valued for both its large, arrow-shaped leaves, which is called “Callaloo” in the Caribbean, and its starchy root. In Tahiti, Taro leaves are used in soups and stews, while the root is used to make fried chips and creamy pudding, which is called po’e.