Polynesia is a region of the Pacific Ocean consisting of over 1,000 islands scattered across the central and southern Pacific. The traditional cuisine of Polynesia reflects the rich cultural heritage and diverse natural resources found across these islands. While there is great variety between island cultures, traditional Polynesian food is generally characterized by staple ingredients like taro, yams, breadfruit, coconut, pork, chicken, and seafood.
What are the common ingredients in Polynesian food?
Some of the most important staple foods in traditional Polynesian cuisine include:
Taro
Taro is a starchy root vegetable that is a staple crop across Polynesia. It is highly nutritious and provides an excellent source of carbohydrates. Taro can be boiled, baked, or mashed into the traditional Polynesian dish called poi. Poi is made by mashing boiled taro corms with water to create a sticky paste.
Yams
Yams are another starchy tuber vegetable that is a dietary staple in the Pacific Islands. There are many varieties of yams throughout Polynesia that can be prepared by roasting, boiling, frying, or turning into fritters. The Okinawan purple yam is a brightly colored variety that is commonly eaten in Hawaii.
Breadfruit
Breadfruit is a staple starch crop that grows well in the tropical climate of Polynesia. Breadfruit can be roasted, fried, boiled, or wrapped in leaves and baked as a simple meal. It provides an abundant source of carbohydrates and nutrients.
Bananas
Bananas are one of the most ubiquitous fruits found across the islands of Polynesia. Many varieties exist, from the small, sweet lady finger banana to the larger cooking banana. They can be eaten raw or cooked and provide important nutrients like potassium and vitamin C.
Coconut
The coconut palm is sometimes called the “tree of life” in Polynesia because of its versatile nutritional value. Coconut meat, milk, oil, and juice contribute flavor and nutrients to Polynesian cuisine. Coconut cream and milk are common ingredients.
Pork
Pork is the most widely eaten meat across Polynesia. It was historically raised as a domesticated animal by many Polynesian cultures. Pork features prominently in roasts, stews, and curries in traditional island cooking.
Chicken
Chicken provides lean protein to Polynesian diets. It can be found in soups, curries, roasted dishes, and dumplings. Chicken broth is also a common cooking liquid.
Seafood
As islands surrounded by ocean, seafood features prominently in traditional Polynesian food. Fish, shellfish, octopus, crab, lobster, and many other varieties are eaten across Polynesia. Saltwater fish and shellfish provide healthy fats and micronutrients.
What are some traditional cooking methods?
Polynesian cuisine showcases cooking techniques well-suited to island living, including:
Earth oven cooking
Foods are wrapped in leaves or placed directly on heated rocks in a pit oven dug in the earth. The food is layered with banana leaves and covered to trap steam. This moist heat method infuses dishes with a delicious smoky flavor.
Grilling
Seafood and meats are often grilled over an open fire or hot stones. Grilling imparts a charred, smoky taste.
Steaming
Wrapping ingredients like fish or taro in taro or banana leaves to steam is common across Polynesia. The leaves protect food and impart herbal aroma.
Poaching
Gently simmering seafood in coconut milk is a simple Polynesian poaching technique that keeps ingredients moist and tender.
Roasting
Breadfruit, taro, chicken and pork are traditionally roasted in earth ovens or over open fires. Dry heat roasting caramelizes natural sugars.
Raw consumption
Many Polynesian islanders eat an abundance of fresh fruits, vegetables, and seafood raw. Raw fish dishes like Hawaii’s poke have become popular around the world.
What are some signature Polynesian dishes?
Some classic and popular dishes found across Polynesia include:
Poi
This paste made from mashed taro is a staple in Hawaii. It has a smooth, starchy texture and sour flavor when fermented.
Laulau
Laulau is a bundle of pork, fish, or chicken with taro leaves wrapped and steamed in ti leaves. It is a traditional Hawaiian dish.
Poke
Raw, marinated cubes of ahi tuna tossed with seaweed and chili peppers. Poke is Hawai’i’s iconic appetizer.
Lomi Salmon
A raw salmon salad made by chilling diced salmon with tomatoes, Maui onions, and chili peppers. Popular in Hawaii.
Moco Loco
A Hawaiian rice bowl dish featuring white rice, hamburger patty, fried egg, and brown gravy. A local comfort food favorite.
Saimin
This soup features chewy ramen noodles in a tasty broth garnished with vegetables, pork, egg, and green onions. Beloved in Hawaii.
Taro
Taro corms are boiled and mashed into a paste across Polynesia. It is called poi in Hawaii and talo in Samoa.
Palusami
Onions, coconut cream, and corned beef or canned fish wrapped and baked in taro leaves. A popular Fijian dish.
Ota ika
Raw marinated fish salad flavored with coconut cream and vegetables. An important traditional dish in Tahiti and Tonga.
Umu
Meat, seafood, and vegetables roasted in an underground earthen oven. Umu is a traditional Polynesian cooking method and feast dish.
What are some key Polynesian condiments and flavorings?
Polynesian cuisine features creative use of island ingredients to add flavor and character:
Coconut cream/milk
Dairy-free coconut cream and milk extracted from grated coconut meat adds rich flavor and natural sweetness to both savory and sweet dishes across Polynesia.
Ginger
Fresh ginger adds a spicy kick and is grated into marinades, sauces, and tea. Candied ginger is served as a treat.
Chili Peppers
Polynesians brought chili peppers with them when first settling the islands. Red and green chilis add heat and pop of color to raw fish salads, stews, and relishes.
Fruit Sauces
Tropical fruits like guava and mountain apples are boiled into sweet-tart sauces served with pork or fish to balance fatty meats.
Herbs
Native herbs like basil, mint and green onions known as “lau lau” add freshness when chopped over raw fish and steamed dishes.
Shoyu
Fermented soy-based shoyu similar to Japanese soy sauce is ubiquitous in Hawaiian cuisine. It provides salty umami depth.
How is food presented in Polynesian culture?
There are some notable traditional elements to Polynesian food presentation and customs:
Shared Plates
Most Polynesian meals are enjoyed family-style, with all dishes placed on shared plates in the middle of the table or on the ground over woven leaves. Diners help themselves.
Underground ovens
For large feasts, an imu earth oven is traditionally used to cook meats and vegetables wrapped in leaves placed on preheated rocks with more hot stones layered over everything. Food steams and roasts slowly underground infusing amazing flavor.
Leaf wrapping
Wrapping ingredients like pork or fish in taro, banana, ti or breadfruit leaves seals in moisture and adds herbal notes while cooking. Leaves also provide natural, disposable vessels.
Bowls
Carved wooden bowls known as kumete are frequent serving vessels across many Polynesian cultures. Coconut shell bowls may also be used.
Bamboo
Fresh bamboo shoots sliced and stuffed with chicken salad or tuna poke are unique Polynesian presentations. Bamboo imparts subtle grassy flavor.
What is a traditional Polynesian meal structure?
There are some general patterns that define the components of a traditional Polynesian plate:
Starch
The starchy staple carb like taro, yams or breadfruit forms the base of the meal. This provides the bulk of calories and energy.
Protein
Fresh-caught reef fish, shellfish like lobster, fatty pork, or a lean poultry like chicken provide the protein portion of the meal.
Vegetables
Quick-cooking green vegetables grown on the islands like fern shoots, asparagus beans, or heart of palm add nutrients and texture.
Fruits/Relishes
A sauce, chutney, or quick salad (like papaya or mango) made from fresh local fruits balances the plate with sweetness, acidity, and juice.
Beverages
Coconut water, fresh fruit juices, tea, or kava root drinks typically accompany a meal. Alcoholic beverages like beer feature at celebratory feasts.
What are some important Polynesian customs around eating?
Food and community are closely intertwined in Polynesian culture through several customs:
Sharing
Large platters and bowls filled with various dishes are freely shared with no set individual servings. Diners help themselves as plates are passed around.
Communal feasts
During special events and holidays, communities come together for elaborate feasts known as a “luau” in Hawaii that include dishes from imu ovens, music, dancing, and family bonding.
Gathering
Women traditionally gather wild plants, fruits, and herbs that men fish and hunt. Working communally is integral for providing food.
Meal blessing
Offering a prayer of thanks before the meal is standard. Saying “manaaki” meaning “to care for and feed” demonstrates gratitude.
Hierarchies
Customs vary between islands, but men, elders, and guest visitors may be served first or receive choicer portions as signs of honor and hospitality.
Conclusion
Polynesian cuisine is diverse and vibrant, defined by the tropical bounty of the Pacific. While each island nation differs, staple ingredients connect Polynesian food heritage across geography and time. Traditional cooking methods, recipes and eating customs reveal the integral role of food in community, family, and celebrating life’s blessings with aloha in Polynesia.