Poisson cru, po’e, firi firi et cuisine polynésienne.
Le poisson cru au lait de coco est le plat le plus étroitement associé à la Polynésie française. Il repose sur trois éléments seulement : du poisson cru, du jus de citron vert et du lait de coco, auxquels s’ajoutent quelques légumes. Sa simplicité apparente masque une préparation où le minutage compte davantage que la…
Le firi firi est un beignet à la noix de coco, reconnaissable à sa forme en huit ou en torsade. Il se consomme le plus souvent au petit-déjeuner, ce qui en fait l’un des marqueurs de la cuisine quotidienne polynésienne. Sa préparation illustre le principe qui gouverne cette cuisine : peu d’ingrédients, tous disponibles localement,…
Le mai tai est un cocktail à base de rhum, de jus d’agrume et de sirop d’orgeat, dont le nom vient du tahitien. C’est l’une des boissons les plus étroitement associées à la Polynésie française dans les représentations extérieures. Cette association mérite d’être nuancée. Le cocktail n’a pas été créé en Polynésie : il est…
Le poe est un dessert cuit à base de fruit et d’amidon, nappé de lait de coco. La version à la banane compte parmi les plus répandues, mais le principe s’applique à d’autres fruits. Sa texture, souple et translucide, le distingue des desserts à base de farine de blé. Elle résulte de l’amidon employé, qui…
Polynésie française
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