How to EAT LIKE A LOCAL in French Polynesia

Tahitian cuisine artfully blends French culinary traditions with exceptionally fresh seafood and locally-grown tropical fruits and vegetables such as taro, breadfruit, sweet potato, coconut, papaya and vanilla beans. Poisson Cru, a refreshing mixture of diced raw fish, tomato, cucumber and onion, marinated in lime juice and coconut-milk - similar to Latin ceviche or Hawaiian poke but with the addition of coconut milk and a shorter marinating time - is often touted as Tahiti's national dish. Although it makes for a delectable introduction to French Polynesian cuisine however, hungry travelers shouldn't stop there. Tahiti and her islands offer a world of authentic flavors and local favorites that you won't find on hotel restaurant menus. Here's a few tips on what, where and how to eat like a local in French Polynesia.

Traditional French Cassoulet Recipe

The French have a wonderful tradition of good food with many delicious regional specialities.

Eating in the Languedoc Roussillon or Provence regions, you're likely to come across the speciality of Cassoulet. It's a wonderful country recipe that's a combination of beans, pork, sausages and, of course, garlic and herbs. Some have called it a peasant stew, but it far exceeds that humble name.

This is a wonderful dish to cook in the cold of winter as you can leave it warming whilst you're out and tuck in when you return.

However, this is not a dish for the reluctant as it's quite time-consuming to prepare - yet one taste will have you hooked and enjoying it regularly.

Traditional French Cassoulet recipe

Ingredients

500g tin of cannelini beans

500g belly pork, cut into 4cm squares

500g lamb pieces or mutton

250g chopped smoked bacon (cooking bacon is fine)

450g Toulouse sausage, cut into pieces

2 onions, chopped

2 garlic cloves, finely chopped

1 bay leaf

3 tbsp tomato puree

1 tbsp provencal herbs

2 tbsp olive oil

Salt and freshly ground pepper



Preheat the oven to 180C, GM4

Place the beans, onion, garlic, bacon and herbs in a pan

Add 500ml water

Bring to the boil and simmer for ten minutes

Fry the belly pork and lamb pieces in olive oil

Cook in the oven for ten minutes

Add the Toulouse sausage and cook for a further twenty minutes

Place all cooked ingredients into a large casserole

Add more water, if necessary

Cover & cook for one and a half to two hours on a low heat

Check regularly to ensure that there's sufficient water

Serve!

If you're out of time, it's possible to buy large tins of this traditional meal when you're across the Channel at the French supermarkets - don't miss out!