Are you ready to spice up your culinary adventures with some exotic flavors from the Pacific? Look no further! The islands of Polynesia, including Hawaii, Tahiti, Samoa, Fiji, and more, offer a treasure trove of mouth-watering dishes that are sure to tantalize your taste buds. From fresh seafood salads to slow-cooked meats in earth ovens, each island has its own unique twist on traditional recipes.
In this article, we’ll take you on a journey across the Pacific to explore 18 incredible Polynesian recipes that will challenge your cooking skills and delight your senses. Whether you’re a seasoned chef or just looking for new flavors to try, these dishes are sure to inspire your next culinary adventure.
Poke Bowl with Fresh Ahi Tuna
Experience the vibrant flavors of Hawaii with this refreshing poke bowl recipe featuring fresh ahi tuna, crispy vegetables, and savory sauces. Perfect for a quick and healthy meal.
Ingredients:
– 1 pound sashimi-grade ahi tuna
– 1/2 cup soy sauce
– 1/4 cup sesame oil
– 2 tablespoons chopped green onions
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1 cucumber, sliced
– 1 avocado, diced
– 1/2 cup mixed greens
– Salt and pepper to taste
Instructions:
1. Cut the ahi tuna into small cubes and place in a bowl.
2. In a separate bowl, whisk together soy sauce, sesame oil, green onions, ginger, and red pepper flakes (if using).
3. Pour the marinade over the tuna and refrigerate for at least 30 minutes.
4. Cook the mixed greens according to package instructions.
5. Assemble the poke bowls by placing the marinated tuna on top of the greens, followed by sliced cucumber, diced avocado, and a sprinkle of salt and pepper.
Cooking Time: 30 minutes (including marinade time)
Hawaiian Loco Moco with Gravy
A classic Hawaiian comfort food dish that combines juicy ground beef, creamy eggs, and savory gravy over a bed of fluffy rice. Get ready to indulge in a hearty and satisfying meal!
Ingredients:
– 1 lb ground beef
– 2 cups cooked white rice
– 4 eggs
– 1 cup beef broth
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp vegetable oil
– Salt and pepper to taste
Instructions:
1. Cook the rice according to package instructions.
2. In a large pan, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Push the cooked beef to one side of the pan. Crack in 2 eggs and scramble them until cooked through. Mix with the beef.
4. In a separate bowl, whisk together beef broth, soy sauce, and brown sugar. Bring the mixture to a boil and reduce heat to simmer.
5. To assemble the loco moco, place a scoop of rice on a plate, top with the beef and egg mixture, and spoon the hot gravy over the top.
6. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Tahitian Poisson Cru (Raw Fish Salad)
Discover the tropical flavors of Tahiti with this refreshing raw fish salad, a staple in Polynesian cuisine. This recipe is perfect for a light and flavorful appetizer or snack.
Ingredients:
– 1 pound fresh tuna, cut into small pieces
– 1/2 cup coconut cream
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the tuna, coconut cream, cilantro, lime juice, soy sauce, and ginger.
2. Mix well until all ingredients are fully incorporated.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None! This dish is raw and ready in just a few minutes.
Enjoy your delicious Tahitian Poisson Cru!
Polynesian-Style Grilled Mahi-Mahi
Experience the bold flavors of Polynesia with this simple and delicious grilled mahi-mahi recipe, perfect for a quick dinner or outdoor gathering.
Ingredients:
– 4 mahi-mahi fillets (6 oz each)
– 1/2 cup freshly squeezed lime juice
– 1/4 cup coconut cream
– 2 tbsp brown sugar
– 1 tsp grated ginger
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, coconut cream, brown sugar, ginger, salt, and pepper.
3. Place mahi-mahi fillets in a shallow dish and brush both sides with the marinade.
4. Grill fish for 4-5 minutes per side, or until cooked through.
5. Garnish with chopped cilantro, if desired.
Cooking Time: 8-10 minutes total
Samoa Coconut Bread
This sweet bread is inspired by the classic Girl Scout cookie, Samoa. With its rich coconut and caramel flavors, it’s perfect for a snack or dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup sweetened shredded coconut
– 1/2 cup caramel sauce (such as dulce de leche)
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add coconut, caramel sauce, eggs, and vanilla extract; mix until combined.
4. Gradually add the dry ingredients to the wet mixture; mix until just combined.
5. Pour batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool on wire rack before slicing and serving.
Cooking Time: 45-50 minutes
Fijian Kokoda (Ceviche)
Experience the bold flavors of Fijian cuisine with this refreshing kokoda recipe, a traditional take on ceviche. This dish is perfect for hot tropical days or as an appetizer for any occasion.
Ingredients:
– 1 pound of fresh fish (such as snapper, grouper, or mackerel), cut into small pieces
– 1/2 cup of coconut milk
– 1/4 cup of freshly squeezed lime juice
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– Salt and pepper to taste
– Fresh chilies, sliced (optional)
Instructions:
1. In a large bowl, combine fish pieces, coconut milk, lime juice, garlic, and ginger.
2. Stir well to ensure the fish is coated with the mixture.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, season with salt and pepper to taste.
5. Garnish with sliced fresh chilies, if desired.
Cooking Time: None! This dish is a refreshing no-cook recipe perfect for any time of day.
Taro Leaf Stew with Coconut Milk
This hearty stew is a comforting blend of tender taro leaves and rich coconut milk, perfect for a cozy evening meal.
Ingredients:
– 1 bunch taro leaves (fresh or frozen)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 2 cups coconut milk
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions, garlic, and ginger; cook until the onions are translucent (3-4 minutes).
3. Add the taro leaves; stir well.
4. Pour in the coconut milk; bring the mixture to a simmer.
5. Reduce heat to low and let stew for 15-20 minutes or until the taro is tender.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Hawaiian Kalua Pork
Experience the authentic flavors of Hawaii with this traditional recipe for Kalua pork, slow-cooked in an underground oven (imu) to tender perfection. This classic dish is a staple at Hawaiian luaus and gatherings.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 tablespoon sea salt
– 1 cup liquid smoke (available at most grocery stores)
– 1/4 cup chopped fresh ti leaves (or substitute with banana leaves)
– 1/4 cup water
Instructions:
1. Preheat the imu or oven to 225°F.
2. Season the pork shoulder with sea salt, making sure to cover all surfaces evenly.
3. Wrap the pork in foil and place it in a large pit liner (or a heavy-duty aluminum foil pan).
4. Add liquid smoke, chopped ti leaves, and water to the foil-wrapped pork.
5. Close the pit liner or cover the pan with multiple layers of foil.
6. Cook for 12-14 hours or overnight.
7. Remove the pork from the oven or imu and let it rest for 15 minutes before slicing and serving.
Cooking Time: 12-14 hours (or overnight)
Tahitian Vanilla Flan
Experience the creamy richness of Tahiti’s finest vanilla beans in this decadent flan recipe. With a caramel-like crust and silky smooth filling, you’ll be transported to the islands with every bite.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup whole milk
– 1/2 teaspoon kosher salt
– 1/2 teaspoon pure vanilla extract
– 3 large egg yolks
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine sugar, milk, and salt. Heat over medium heat, stirring until sugar dissolves.
3. Remove from heat and stir in vanilla extract. Let cool slightly.
4. In a separate bowl, whisk together egg yolks and melted butter.
5. Gradually pour the warm milk mixture into the egg yolks, whisking constantly.
6. Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes.
7. Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.
8. Let cool to room temperature before refrigerating for at least 2 hours.
Cooking Time: 25-30 minutes
Polynesian Banana Pancakes
Start your day with a taste of the islands! These fluffy pancakes infused with ripe bananas and exotic spices will transport you to a tropical paradise.
Ingredients:
– 2 large ripe bananas, mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1 large egg
– 1 cup milk
– 2 tablespoons unsalted butter, melted
– Honey or maple syrup for serving (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and ginger.
2. In a separate bowl, combine mashed bananas, egg, and milk. Stir until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in melted butter.
5. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cupfuls of batter onto the pan.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for an additional minute.
7. Serve warm with honey or maple syrup, if desired.
Cooking Time: 15-20 minutes
Maori Hangi (Earth Oven Feast)
A traditional Maori feast cooked using heated rocks and steam, the Hangi is a unique and flavorful way to cook food. This recipe brings this ancient technique to your backyard!
Ingredients:
– 1 kg of lamb or beef (or a combination of both)
– 2-3 sweet potatoes
– 2-3 large carrots
– 1 large pumpkin
– 1 bunch of kumara (sweet potato)
– 1 head of cabbage
– 1 onion, sliced
– 2 tablespoons of vegetable oil
– Salt and pepper to taste
Instructions:
1. Gather rocks from a nearby stream or riverbed and heat them in a fire pit until they are red-hot.
2. Dig a pit about 30-40 cm deep and line it with leaves and branches.
3. Add the heated rocks, then the food, starting with the meat, followed by the vegetables in layers.
4. Cover the pit with more leaves and branches, securing everything with wire or twine.
5. Leave the Hangi to cook for 6-8 hours, depending on the size of the food and the heat.
6. Carefully open the pit and remove the cooked food.
Cooking Time: 6-8 hours
Rarotongan Ika Mata (Marinated Fish)
In this traditional Rarotongan recipe, fresh fish is marinated in a mixture of coconut milk, lime juice, and spices to create a flavorful and aromatic dish. Perfect for a quick and easy meal or as part of a larger feast.
Ingredients:
– 1 pound fresh fish (such as taro leaf fish or mullet), cut into bite-sized pieces
– 1 cup coconut milk
– 2 tablespoons lime juice
– 1 tablespoon chopped onion
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine fish pieces, coconut milk, lime juice, onion, and ginger.
2. Mix well, then cover and refrigerate for at least 30 minutes or overnight.
3. Just before serving, season with salt and pepper to taste.
4. Serve chilled, garnished with fresh cilantro leaves.
Cooking Time: None – this dish is served cold.
Poi (Traditional Hawaiian Taro Paste)
Poi is a staple food in Hawaiian culture, made from fermented taro root. This simple and nutritious recipe has been passed down for generations, and is often served alongside other Hawaiian dishes.
Ingredients:
– 2 cups cooked taro root (or 1 cup dried taro powder)
– 1 cup water
– 1/4 teaspoon salt
Instructions:
1. If using fresh taro root, cook it until tender, then peel and mash.
2. In a large bowl, combine the mashed taro or taro powder with 1 cup of water.
3. Add 1/4 teaspoon of salt and mix well.
4. Knead the mixture for about 10 minutes until it forms a sticky dough.
5. Cover the dough with cheesecloth or a clean cotton cloth, and let it ferment in a cool, dry place for 2-3 days.
6. After fermentation, knead the poi again to restore its original consistency.
Cooking Time: 2-3 days (fermentation time)
Tongan Lu Pulu (Corned Beef with Taro Leaves)
Lu Pulu is a beloved Tongan dish that combines the tender goodness of corned beef with the earthy flavor of taro leaves. This simple yet flavorful recipe is a staple in many Tongan households and is often served at special occasions.
Ingredients:
– 1 can of corned beef (drained)
– 4-6 taro leaves
– 2 tablespoons of vegetable oil
– Salt to taste
– Water for cooking the taro leaves
Instructions:
1. Wash the taro leaves thoroughly and remove any stems or veins.
2. Heat the oil in a large pot over medium heat.
3. Add the drained corned beef and cook until lightly browned, about 5 minutes.
4. Add the taro leaves to the pot and pour in enough water to cover them.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the taro leaves are tender.
6. Season with salt to taste.
7. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Polynesian Coconut Shrimp Curry
Experience the tropical flavors of Polynesia with this creamy coconut curry that combines succulent shrimp, aromatic spices, and rich coconut milk. This dish is perfect for a quick and flavorful meal or as an impressive appetizer for your next gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add shrimp; cook until pink, about 2-3 minutes per side.
4. Stir in curry powder, cumin, turmeric, and salt.
5. Pour in coconut milk and chicken broth; bring to a simmer.
6. Reduce heat to medium-low; let curries for 10-15 minutes or until shrimp is fully cooked.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Haupia (Hawaiian Coconut Pudding)
A traditional Hawaiian dessert, Haupia is a creamy and sweet coconut pudding that’s perfect for special occasions or everyday treats. This recipe makes about 6 servings.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/2 cup sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1/4 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine coconut, sugar, cornstarch, and salt.
2. Gradually add in the heavy cream and whole milk, whisking until smooth.
3. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Reduce heat to low and simmer for 5 minutes, or until thickened.
5. Remove from heat and stir in vanilla extract.
6. Pour into individual serving cups or a large serving dish. Chill in refrigerator for at least 2 hours before serving.
Cooking Time: 10-12 minutes
Fijian Cassava Cake
This traditional Fijian dessert is a sweet treat made with cassava, coconut milk, and spices. Our recipe provides a simple and delicious way to make this popular cake at home.
Ingredients:
– 2 cups grated cassava
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 1/2 cup coconut milk
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
2. In a large bowl, combine the cassava, sugar, melted butter, coconut milk, eggs, baking powder, salt, cinnamon, and nutmeg. Mix well until smooth.
3. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted comes out clean.
4. Remove from the oven and let cool before slicing and serving.
Cooking Time: 35-40 minutes
Polynesian Mango Chicken Skewers
Elevate your BBQ game with these Polynesian-inspired mango chicken skewers, combining sweet and savory flavors in every bite. Perfect for summer gatherings or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 2 ripe mangos, diced
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 tbsp pineapple juice
– 1 tsp grated ginger
– 1/4 tsp red pepper flakes (optional)
– 10-12 bamboo skewers
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together honey, soy sauce, pineapple juice, and grated ginger.
3. Add chicken, mango, and red pepper flakes (if using) to the marinade; mix well.
4. Thread 4-5 pieces of marinated chicken and mango onto each skewer.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes or until chicken is cooked through, turning occasionally.
Cooking Time: 10-12 minutes
Summary
Get ready for a culinary adventure with these 18 exotic Polynesian recipes! From traditional dishes like Poke Bowl and Loco Moco to modern twists on classic flavors, this collection has something for every adventurous cook. Discover the rich flavors of Hawaii, Tahiti, Samoa, Fiji, and Tonga through recipes like Grilled Mahi-Mahi, Coconut Bread, and Ceviche. With a range of sweet and savory options, this article is perfect for anyone looking to spice up their cooking routine with a taste of Polynesian culture.