Tahitian mahi (breadfruit paste)
Tahitian mahi is a breadfruit paste wrapped in Cordyline leaves and kept in an earth-covered pit for several months, a scarcity food of French Polynesia. The heritage account gives no validated method.
French Polynesia
Recipes by the places recorded in their sources.
French Polynesia
Tahitian coconut bread
Sweet dough with grated coconut is divided into ten logs, wrapped in foil and baked slowly in this Polynesian Cultural Center version demonstrated by Gina Pasi.
High risk
Ma (Marquesan fermented breadfruit)
Marquesan ma is fermented breadfruit paste stored in pits and prepared as popoi. The source describes the process and dishes but gives no validated household method.
Taioro as documented in a CAPL manual
Taioro is a Polynesian condiment of grated coconut fermented with freshwater prawn heads in seawater, then rested in a cool place for a day before it is used.
High risk
Mitihue
A documentary account of Tahitian mitihue, a fermented coconut condiment traditionally associated with freshwater prawns. It records cultural context and source-reported risks without giving a household preparation method.
Elevated risk
Firi firi (Tahitian coconut doughnuts)
Firi firi is a yeast-raised coconut doughnut piped into long pieces and deep-fried at 170°C, traditionally eaten for breakfast or dessert in Tahiti.