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    Tahitian Cooking: Vanilli Scented Sweet Potatoes Cream

    Uploaded by

    Sándor Tóth
    This document provides recipes for traditional Tahitian dishes. The first recipe is for Poisson Cru, a marinated fresh fish salad made with tuna, vegetables, lime juice and coconut cream. The second is for a sweet potato cream scented with vanilla. The third is a pork curry with taro. Other recipes include a chicken curry with bananas and sweet potatoes, banana poe, taro poe, coconut chicken with fafa leaves, and braised swordfish with sweet potatoes. All recipes use locally sourced ingredients and highlight the flavors of Tahitian cuisine.

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    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd

    Tahitian Cooking: Vanilli Scented Sweet Potatoes Cream

    Uploaded by

    Sándor Tóth
    142 views7 pages
    This document provides recipes for traditional Tahitian dishes. The first recipe is for Poisson Cru, a marinated fresh fish salad made with tuna, vegetables, lime juice and coconut cream. The second is for a sweet potato cream scented with vanilla. The third is a pork curry with taro. Other recipes include a chicken curry with bananas and sweet potatoes, banana poe, taro poe, coconut chicken with fafa leaves, and braised swordfish with sweet potatoes. All recipes use locally sourced ingredients and highlight the flavors of Tahitian cuisine.

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    tahitian cooking

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    This document provides recipes for traditional Tahitian dishes. The first recipe is for Poisson Cru, a marinated fresh fish salad made with tuna, vegetables, lime juice and coconut cream. The second is for a sweet potato cream scented with vanilla. The third is a pork curry with taro. Other recipes include a chicken curry with bananas and sweet potatoes, banana poe, taro poe, coconut chicken with fafa leaves, and braised swordfish with sweet potatoes. All recipes use locally sourced ingredients and highlight the flavors of Tahitian cuisine.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    142 views7 pages

    Tahitian Cooking: Vanilli Scented Sweet Potatoes Cream

    Uploaded by

    Sándor Tóth
    This document provides recipes for traditional Tahitian dishes. The first recipe is for Poisson Cru, a marinated fresh fish salad made with tuna, vegetables, lime juice and coconut cream. The second is for a sweet potato cream scented with vanilla. The third is a pork curry with taro. Other recipes include a chicken curry with bananas and sweet potatoes, banana poe, taro poe, coconut chicken with fafa leaves, and braised swordfish with sweet potatoes. All recipes use locally sourced ingredients and highlight the flavors of Tahitian cuisine.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 7

    Tahitian Cooking

    A Polynesian RecipePoisson Cru ( tahitian marinated fresh

    fish):

    A refreshing salad composed of fresh fish cut in bite sized


    cubes and raw vegetables marinated in lime juice and

    coconut cream,( for 4 persons ):

    • 1 kg. fresh tuna


    • 2 carrots
    • 2 tomatoes
    • 8 limes
    • 3 small green onions
    • 1 clove garlic
    • 1 small cucumber, the pressed cream of one grated coconut.

    Cut the tuna in cubes and rinse with salted water. Let fish soak in the salted water in the
    refrigerator with the clove of garlic crushed, for a half hour. Grate coarsely or chop the
    vegetables. Drain the fish, then cover with the juice of the limes, allowing the fish to 'cook'
    for about five minutes in the lime juice. Drain and discard the lime juice. Add the vegetables
    and the coconut cream to the fish. Add salt and pepper to taste. mix well, and serve chilled.
    Bon appetit !

    VANILLI SCENTED SWEET POTATOES CREAM


    Preparation Time: 30 min
    Cooking Time: 40 min
    Ingredients for 6 persons:

    • 800 g sweet white potatoes


    • 1 vanilla been
    • 150 g sugar
    • 2 glasses lukewarm water or milk

    Calories: 250 Kcal/pers.


    Tools: Mixer or a food mill
    Recommendation:

    • Use sugar according to taste and garnish with whipped cream


    • Can be used as crème for pastries, cakes or pan cakes
    • The sugar can be replaced by condensed milk
    Preparation

    1. Ready all the ingredients and tools


    2. Clean the potatoes and cook them unpeeled in slightly sugared water for 30 to 40 min.
    The potatoes have to be well cooked (the skin breaks and gets loose). Drain and peel.
    Mix the potatoes with the sugar and the vanilla (only the seeds inside the vanilla been)
    and a little water. Add water according to the consistency required and add sugar
    according to taste.
    3. Chill before serving. Serve the cream in cups.

    PORK CURRY WITH TARUA (taro)


    Preparation Time: 30 min
    Cooking Time: 1 hr
    Ingredients for 6 persons:

    • 1 kg Tarua
    • 1,5 kg pork loin
    • 6 teaspoons curry
    • 6 teaspoons paprika
    • 1 onion
    • 2 garlic cloves
    • 2 teaspoons of flour
    • 2 teaspoons cooking oil
    • 200 ml coconut milk
    • Salt, pepper

    Calories: 1330 Kcal/pers.


    Tools: Casserole
    Recommendation:

    • Either lamb or mutton can replace the pork.


    • You can add zucchini, cut in large slices

    Preparation

    1. Ready all the ingredients and tools


    2. Wash and peel the taura, cut into cubes and blanch 10 min in salted water. Drain, put
    aside.
    3. Peel and chop the onion and the garlic.
    4. Cut the meat into cubes
    5. Sear the meat, add the onion, paprika and curry, singe with the flour. Add salt and
    pepper. Put water, add garlic and the tarua. Cook for 40 min stir regularly.
    6. Check seasoning, bind with the coconut milk and serve hot.

    CHICKEN CURRY WITH FEI (bananas) AND SWEET POTATOES


    Preparation Time: 30 min
    Cooking Time: 1 hr 15 min
    Ingredients for 6 persons:

    • 3 fei
    • 6 small sweet purple potatoes (yams)
    • 3 papayas
    • 1 lemon
    • 2 garlic cloves
    • 6 chicken legs
    • 1 chicken stock cube + ½ l water
    • 3 teaspoons soy sauce
    • 3 teaspoons plum sauce
    • 100 ml cooking oil
    • 100 ml coconut milk
    • 1 spring onion for the decoration
    • 3 teaspoons curry
    • Salt

    Calories: 560 Kcal/pers.


    Tools: Oven
    Recommendation:

    • Either duck or pork can replace the chicken.

    Preparation

    1. Ready all the ingredients and tools


    2. Place the chicken legs in a roaster, brush with the mix of soy sauce, plum sauce and
    oil. Put aside in a cool place.
    3. Clean and peel the sweet potatoes and cook them in saltwater, which has been added
    some sugar. When cooked drain the water and cut the potatoes into large slices.
    4. Wash and cut the papayas in half, remove the seeds, drip some lemon juice on each
    half, store in the fridge. Cook the fei (bananas) in the oven at 175oC. (Pos. 6/7) for
    about 15 min. (don’t peel the bananas). Toss the garlic, slice the onion and put aside.
    5. 1 hour prior to servicing, put the chicken legs into the oven, add the onion, garlic and
    the curry, put salt pepper and oil. After about 20 min cooking time, put 2 ladles
    bouillon over the chicken legs. 10 min later add the papayas the sweet potatoes and the
    peeled bananas and wet every 10 min. Before serving, add the coconut milk. Check
    the finishing of the ingredients and the seasoning.
    6. Serve in hot plate, put the sauce, chicken leg, half a papaya, the sweet potatoes and
    half a banana. Baste with sauce decorate with the green onion.

    BANANA POE
    Easy
    Preparation Time: 30 min
    Cooking Time: 1 hr
    Ingredients for 6 persons:

    • 6 cooking bananas
    • 1 banana leaf
    • 200 g manioc starch
    • 1 soupspoon oil
    • castor sugar
    • 1 vanilla been
    • 200 ml coconut milk

    Calories: 510Kcal/pers.
    Tools: Oven
    Recommendation

    • The banana leaf can be replaced with baking paper

    Preparation

    1. Prepare all ingredients


    2. Wash and cook the bananas with skin in water for 15 min. check the cooking.
    3. Prepare the banana leaf in passing it rapidly over a flame to soften it, brush with oil.
    4. Drip the cooked bananas, peel then mash. Check the quantity – for 2 volumes banana,
    add 1 volume starch and ½ volume sugar. The quantity of the sugar can be adjusted
    according to taste and ripeness of the bananas. Mix well and add the vanilla (inside of
    the been only).
    5. Spread the “poe” in the middle of the banana leaf. Fold carefully and put on a slightly
    oiled baking sheet or in a mould.
    6. Bake in the oven at 160o to 175o (Pos. 5-6) for about 45 min. Careful, the banana leaf
    will smell burnt however the “poe” might not be cooked yet. Check the cooking.
    7. Unfold the banana leaf carefully. Put the “poe” in a plate, cut into large dices and pour
    ¾ of the coconut milk.
    8. Serve with the remaining quarter of the coconut milk.

    TARO POE
    Easy
    Preparation Time: 30 min
    Cooking Time: 1 hr
    Ingredients for 6 persons:

    • 3 taros
    • 1 banana leaf
    • 1 pineapple
    • 500 g manioc starch
    • 1 soupspoon oil
    • castor sugar
    • 1 vanilla been
    • 2 grated coconuts

    Calories: 510Kcal/pers.
    Tools: Oven
    Recommendation

    • The pineapple makes the poe lighter


    • The banana leaf can be replaced with baking paper

    Preparation

    1. Weight and prepare all ingredients


    2. Wash and peel the taro and the pineapple. Cut the taro into cubes and cook in sugar
    water (1 soupspoon). Coarsely grate the pineapple.
    3. Prepare the banana leaf in passing it rapidly over a flame to soften it, brush with oil.
    Press the out the coconut mild and put aside.
    4. Drip the cooked taro and mash.
    5. Check the quantity of the taro – for 2 volumes taro, add 1 volume starch and ½
    volume sugar. The quantity of sugar can be adjusted according to taste. Mix well and
    add the vanilla (inside of been only).
    6. Spread the “poe” in the middle of the banana leaf. Fold carefully and put on a slightly
    oiled baking sheet of in a mould.
    7. Bake in the oven at 150o to 175o (Pos. 5-6) for about 45 min. Careful, the banana leaf
    will smell burnt however the “poe” might not be cooked yet. Check the cooking.
    8. Once baked remove from the oven and unfold the banana leaf carefully. Put the “poe”
    on a service plate and cut, pour the coconut milk. Serve with coconut milk to add. \
    COCONUT CHICKEN WITH FAFA
    Easy
    Preparation Time: 30 min
    Cooking Time: 50 min.
    Ingredients for 6 persons:

    • 3 packs of fafa (about 50 leafs)


    • 6 chicken legs
    • 3 grated coconuts
    • 3 onions
    • 1 lemon
    • oil
    • 1 cube chicken stock + 1l water
    • 1 soupspoon cornstarch
    • salt, pepper, hot curry

    Calories: 700Kcal/pers.
    Tools: Cocotte
    Recommendation

    • Once the coconut milk is added, do not boil.

    Preparation

    1. Prepare all ingredients]


    2. Wash and mince the fafa leafs and cook in salt water with added lemon for 20 min.
    Peel and mince the onions and put aside.
    3. Cut the chicken legs in half, put aside.
    4. Bring 1 l of water to a boil and add the cube of chicken stock, stir well, remove from
    the hot plate.
    5. Directly in the cocotte, glace the onions, add the chicken legs and sauté golden. Add
    the fafa leafs, salt, pepper, curry and the cornstarch. Mix well and wet with the
    chicken stock. Cook for 30 min. check the finishing and seasoning. While cooking,
    prepare the coconut milk. Put into 2 recipients – one for the coconut milk to bind the
    sauce, the 2nd to be put on the table. Once the chicken is cooked, bind the sauce with
    the coconut milk (do not boil the sauce) and serve hot.
    BRAISED SWORDFISH WITH SWEET POTATOES
    Easy
    Preparation Time: 40 min
    Cooking Time: 45 min.
    Ingredients for 6 persons:

    • 300 g white sweet potatoes


    • 300 g purple sweet potatoes
    • 800 g white swordfish meat
    • 3 cloves garlic
    • 300 g carrots
    • 2 onions
    • fennel seeds
    • bouquet garni (laurel, parsley, thyme)
    • 300 g tomatoes
    • 150 ml white wine
    • 2 pota roots
    • 3 lemons
    • salt, pepper

    Calories: 420 Kcal/pers.


    Tools: Cocotte, oven, baking (gratin) dish
    Recommendation

    • The swordfish can be replaced by either mahimahi (dolphin fish) or tuna. In such case
    only cook using the cocotte.
    • The carrots can be replaced by papaya

    Preparation

    1. Weigh and prepare all ingredients


    2. Wash an peel the carrots and cut in thin rounds. Chop the onion, crush the garlic, wash
    and cut the tomatoes small. Wash the pota and cut into small sticks. Cook all the
    vegetables together; add the wine, the bouquet garni and the fennel seeds. Salt, pepper.
    3. Wash and peel the potatoes and cut into rounds with a thickness of about 5 mm, steam
    for 10 min.
    4. Put the potato slices in the gratin dish and add the vegetables. On top, put the fish.
    Cook in the oven at 180oC (Pos. 6/7) for 30 min. check the finishing.
    5. Put the fish in the center of the serving dish, put the vegetables around it and decorate
    with the potatoes in taking advantage of the 2 colors, white and purple, add a carve
    lemon.

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