If you can’t make a trip to the beautiful island of Bora Bora this year, but want to satisfy your taste buds with some mouthwatering dishes from there, we’ll take you on a culinary journey through the 10 must-try dishes from Bora Bora.
From fresh seafood delicacies to tropical fruit-infused desserts, this island paradise has a wide variety of gastronomic delights to offer. So get ready to indulge in the flavors of Bora Bora and take your taste buds on a true culinary adventure.
1. Poisson Cru
Ingredients
- Fresh fish (such as tuna or mahi mahi), thinly sliced
- Lime juice
- Coconut milk
- Onion, thinly sliced
- Tomato, diced
- Cucumber, thinly sliced
- Carrot, grated
- Chili pepper, finely chopped
- Salt and pepper, to taste
- Fresh cilantro, chopped
Preparation
- In a mixing bowl, combine the sliced fish with lime juice. Let it marinate for about 15 minutes to “cook” the fish in the lime juice.
- Drain the excess lime juice from the fish.
- Add coconut milk to the fish and mix well.
- Add the onion, tomato, cucumber, carrot, chili pepper, salt, and pepper to the fish mixture. Gently mix everything together.
- Let the flavors meld together for at least 30 minutes in the refrigerator.
- Before serving, garnish with fresh cilantro.
Serving
Serve the Poisson Cru chilled as an appetizer or a light main dish. It pairs well with fresh salad greens or can be enjoyed with a side of steamed rice.
2. Poisson à la Tahitienne
Ingredients
- Fresh fish fillets (such as mahi mahi or red snapper)
- Coconut milk
- Garlic cloves, minced
- Ginger, grated
- Soy sauce
- Lime juice
- Onion, thinly sliced
- Tomato, diced
- Chili pepper, finely chopped
- Fresh cilantro, chopped
- Salt and pepper, to taste
Preparation
- Preheat the oven to 350°F (175°C).
- In a baking dish, place the fish fillets.
- In a separate bowl, combine coconut milk, minced garlic, grated ginger, soy sauce, and lime juice. Stir well to combine the flavors.
- Pour the coconut milk mixture over the fish fillets, ensuring they are coated evenly.
- Add the sliced onion, diced tomato, and chopped chili pepper to the dish.
- Sprinkle with fresh cilantro, salt, and pepper.
- Cover the baking dish with aluminum foil and bake for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
Serving
Serve the Poisson à la Tahitienne with steamed rice or as a main dish accompanied by tropical vegetables. This flavorful dish brings the taste of Tahiti to your plate.
3. Ika Mata
Ingredients
- Fresh fish (such as snapper or tuna), cubed
- Lime juice
- Coconut milk
- Onion, thinly sliced
- Tomato, diced
- Cucumber, diced
- Bell pepper, diced
- Fresh mint leaves, chopped
- Salt and pepper, to taste
Preparation
- In a mixing bowl, combine the fish cubes with lime juice and let it marinate for 15 minutes.
- Drain the excess lime juice from the fish.
- Add coconut milk, thinly sliced onion, diced tomato, diced cucumber, diced bell pepper, chopped mint leaves, salt, and pepper to the fish cubes. Mix gently to combine.
- Allow the flavors to meld together by refrigerating the mixture for at least 30 minutes.
Serving
Ika Mata is typically served chilled as an appetizer or a light main dish. It’s perfect for hot summer days in Bora Bora. Serve it in a bowl or a coconut shell garnished with fresh herbs.
4. Tahitian Poulet Fafa
Ingredients
- Chicken thighs
- Taro leaves, washed and chopped
- Coconut milk
- Onion, finely chopped
- Garlic cloves, minced
- Ginger, grated
- Lemon juice
- Salt and pepper, to taste
Preparation
- In a large pot, heat some oil and sauté the chopped onions, minced garlic, and grated ginger until fragrant.
- Add the chicken thighs to the pot and cook until browned on all sides.
- Pour coconut milk into the pot and add the chopped taro leaves.
- Season with salt, pepper, and lemon juice.
- Cover the pot and let the chicken and taro leaves simmer for about 45 minutes, or until the chicken is cooked through and the taro leaves have softened.
Serving
Serve Tahitian Poulet Fafa as a hearty and comforting main dish accompanied by steamed rice or breadfruit. The tender chicken and nutritious taro leaves make this dish a staple in Tahitian cuisine.
5. Coconut Bread
Ingredients
- All-purpose flour
- Coconut milk
- Coconut flakes
- Sugar
- Baking powder
- Salt
- Butter, melted
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the flour, coconut flakes, sugar, baking powder, and salt.
- Slowly add coconut milk to the dry ingredients, mixing until a smooth batter forms.
- Pour the batter into the greased loaf pan and brush the top with melted butter.
- Sprinkle some additional coconut flakes on top for extra flavor and texture.
- Bake for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the coconut bread to cool before slicing.
Serving
Enjoy a slice of warm or toasted coconut bread for a tropical twist on a classic. This delightful bread pairs well with Tahitian jams or can be enjoyed plain with a spread of butter.
6. Po’e
Ingredients
- Ripe bananas, mashed
- Coconut milk
- Cornstarch
- Vanilla extract
- Dark brown sugar
- Ground cinnamon
Preparation
- In a mixing bowl, combine the mashed bananas and coconut milk.
- In a separate bowl, dissolve the cornstarch in a small amount of water, creating a slurry.
- Heat the banana-coconut milk mixture in a saucepan over medium heat.
- Gradually add the dissolved cornstarch to the saucepan, stirring constantly to avoid lumps.
- Add vanilla extract, dark brown sugar, and a pinch of cinnamon to the mixture.
- Continue cooking and stirring until the mixture thickens to a pudding-like consistency.
Serving
Serve Po’e warm or chilled as a delectable dessert. Top with additional coconut milk, a sprinkle of cinnamon, or fresh fruit for an extra touch of indulgence.
7. Poisson Cru Pizza
Ingredients
- Pizza dough
- Fresh fish (such as tuna or mahi mahi), thinly sliced
- Lime juice
- Coconut milk
- Onion, thinly sliced
- Tomato, diced
- Cucumber, thinly sliced
- Carrot, grated
- Chili pepper, finely chopped
- Salt and pepper, to taste
- Fresh cilantro, chopped
- Mozzarella cheese, grated
Preparation
- Preheat the oven according to the pizza dough package instructions.
- Roll out the pizza dough on a baking sheet or pizza stone.
- In a mixing bowl, combine the sliced fish with lime juice and let it marinate for 15 minutes.
- Drain the excess lime juice from the fish.
- In a separate bowl, mix coconut milk, thinly sliced onion, diced tomato, thinly sliced cucumber, grated carrot, finely chopped chili pepper, salt, pepper, and fresh cilantro.
- Spread the coconut milk mixture evenly over the pizza dough.
- Top the pizza with the marinated fish slices and sprinkle grated mozzarella cheese on top.
- Bake the pizza in the preheated oven until the crust is golden brown and the cheese has melted.
Serving
Enjoy the unique combination of flavors from traditional Polynesian cuisine with a classic pizza twist. Slice and serve the Poisson Cru Pizza as a delicious and unexpected delight for your taste buds.
8. Tahitian Lobster Curry
Ingredients
- Lobster tails, shelled and chopped
- Coconut milk
- Onion, finely chopped
- Garlic cloves, minced
- Ginger, grated
- Curry powder
- Turmeric powder
- Cumin powder
- Coriander powder
- Chili powder (optional for spice lovers)
- Lime juice
- Salt and pepper, to taste
- Fresh cilantro, chopped
Preparation
- In a large skillet, heat some oil and sauté the chopped onion, minced garlic, and grated ginger until fragrant.
- Add the chopped lobster tails to the skillet and cook until lightly browned.
- In a small bowl, combine curry powder, turmeric powder, cumin powder, coriander powder, and chili powder (if desired) with a small amount of water, creating a paste.
- Add the spice paste to the skillet and mix it well with the lobster and onions.
- Pour coconut milk into the skillet, stirring to combine.
- Season with salt, pepper, and lime juice.
- Allow the lobster curry to simmer for about 10-15 minutes, or until the lobster is cooked through and the flavors have melded together.
- Garnish with fresh cilantro before serving.
Serving
Indulge in the richness of Tahitian Lobster Curry as a decadent seafood dish. Serve it over steamed rice or with warm naan bread to savor every flavorful bite.
9. Coconut Mahi Mahi
Ingredients
- Mahi mahi fillets
- Coconut milk
- Lime juice
- Garlic cloves, minced
- Ginger, grated
- Curry powder
- Turmeric powder
- Cumin powder
- Fresh cilantro, chopped
- Salt and pepper, to taste
Preparation
- Preheat the grill or oven to medium-high heat.
- In a bowl, combine coconut milk, lime juice, minced garlic, grated ginger, curry powder, turmeric powder, cumin powder, chopped cilantro, salt, and pepper.
- Pour the coconut milk mixture over the mahi mahi fillets and let them marinate for at least 30 minutes.
- Grill or bake the marinated fillets until they are cooked through and flake easily with a fork.
Serving
Coconut Mahi Mahi offers a delightful blend of flavors that showcase the tropical essence of Bora Bora. Serve it alongside a fresh salad or grilled vegetables for a complete and satisfying meal.
10. Pineapple Crème Brûlée
Ingredients
- Egg yolks
- Sugar
- Heavy cream
- Pineapple juice
- Vanilla extract
- Brown sugar
Preparation
- Preheat the oven to 325°F (165°C).
- In a mixing bowl, combine the egg yolks and sugar. Whisk until the mixture is pale yellow and creamy.
- In a saucepan, heat the heavy cream, pineapple juice, and vanilla extract until it reaches a gentle simmer.
- Slowly pour the heated cream mixture into the egg yolk mixture, whisking continuously to avoid curdling.
- Once combined, strain the mixture through a fine-mesh sieve to remove any lumps.
- Divide the strained custard evenly among ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water, about halfway up the sides of the ramekins.
- Bake for approximately 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath, let them cool, and refrigerate for at least 2 hours.
- Just before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch or broiler to caramelize the sugar until it forms a golden crust.
Serving
End your culinary journey through Bora Bora with a delightful Pineapple Crème Brûlée. The creamy custard infused with tropical pineapple flavors and the contrasting caramelized sugar crust make for a heavenly dessert. Enjoy it on its own or with a garnish of fresh pineapple slices for added tropical indulgence.
With these 10 must-try dishes, you can experience the vibrant flavors of Bora Bora without leaving your kitchen. From refreshing seafood dishes like Poisson Cru and Ika Mata to hearty comfort foods like Tahitian Poulet Fafa and Tahitian Lobster Curry, each dish represents the unique fusion of Polynesian and French influences that define Tahitian cuisine. Don’t forget to end your meal on a sweet note by indulging in Coconut Bread and Pineapple Crème Brûlée.
So, grab your apron, gather the ingredients, and embark on a flavorful culinary adventure through the paradise of Bora Bora.