Techniques
Polynesian Earth Oven Cooking
THERMAL
Traditional Polynesian cooking technique using a pit oven lined with banana leaves and heated by hot rocks.
Tunu Kai (Tonga)
PRESERVATION
Ika Mata Ferment (Rapa Nui Raw Fish Cure)
FERMENTATION
Barbacoa Marquesas (Marquesan Smoke Pit)
PRESERVATION
Fa'ausi
MECHANICAL
Fa'ausi is a traditional Samoan dish made with a dough of flour, coconut milk, and water, wrapped around a filling of coconut, onions, and sometimes meat or fish, and steamed or baked.
Niue Takihi (Seaweed Parching)
THERMAL
Regenerative agriculture and permaculture
THERMAL
Miti Hunga (Tongan Fermented Coconut Sauce)
FERMENTATION
Polynesian Underground Pit Fermentation
FERMENTATION
Hawaiian Poi Pounding
FERMENTATION
Fai’ai I’a
FERMENTATION
Coconut Ash Salt (Tahiti)
PRESERVATION
Feʻi Banana Ash Coating (Tahiti)
CHEMICAL
Ika Mata Marination (Cook Islands)
FERMENTATION
Fe'e Sour Sauce (Tahitian Octopus Ferment)
FERMENTATION
Fai’ai
FERMENTATION
Coconut Milk Preservation (Niu Kafa)
PRESERVATION
Tunu Ha’ari
PRESERVATION
Coconut Milk Curdling
THERMAL
Pit cooking
BAKING
Tongan Feke (Octopus) Grilling
PRESERVATION
Coconut Shell Smoking (Fai’ai I’a)
PRESERVATION
Polynesian pit cooking
PRESERVATION
Hawaiian Poi
FERMENTATION