Capital: Pape'ete
Current Head of State: Edouard Fritch
Form of Government: Parliamentary Representative Democratic French Overseas Collectivity
Official Language: French
Ethnic Groups: Polynesians, East Asians, Europeans, people of two or more ethnicities
Formation Date: 2003-Became a fully French overseas collectivity, but the first inhabitants of the islands date back to 300 BC.
Currency: CFP Franc
Independence Day: None
Main Religion: Christianity-Maoi Protestant Church is the main denomination
National Anthem:
The Food: Chicken(Poulet) Fa Fa and Po'e
This meal is a coconut lover's dream come true! If you don't like coconut, you'll need to skip this one entirely, because it can't really be swapped out without completely altering the recipes. But, I happen to be a coconut lover, so this was the perfect meal for me! I even found a way to incorporate even more coconut into it than it originally called for! I was very proud of myself. I couldn't find side dishes that worked with this meal that I hadn't already done for Hawaii last year, so I just made plain white rice and that was the perfect thing to serve it with. The chicken has a lot of sauce and the rice sops it up nicely. Because the rice is sort of plain, it doesn't mask any of the flavor of the sauce. There are greens in the dish, so you don't necessarily need another vegetable, but I made green beans because I had some on hand. All the recipes came from the internet. I will include the links to the originals, but will write out how I made them.
Chicken Fa Fa
1
1/2 lb. taro leaves (fa fa),
(The taro must be cooked in saltwater first to remove irritating cacium oxalate
from the leaves.) (My note: The note about cooking them first, you actually want to take that very seriously. Both the leaves and root of the taro plant can be poisonous if not cooked thoroughly. Don't let that intimidate you, though. Just cook them for the amount of time recommended and you'll be fine. Taro leaves can be found at most Asian markets.
However, my market was out of them when I went to look for them, so I had to
use the alternative) or Spinach
(stems removed, chopped. If using frozen spinach, thaw first. Then squeeze dry
before adding to the simmering chicken.) (My note: I wasn't able to find taro
leaves, but I did find Chinese Spinach in the freezer section. It looks
different than Western spinach, but it tastes just the same. It comes with the
stems on and they are attached in clusters of leaves. I would recommend cutting
off the parts where they are attached because they don't look too appealing.)
2-3
Tbsp. oil-I used vegetable oil
1
1/2 lbs. chicken thighs, boneless, skinless, cut into cubes (I recommend buying
the whole thighs and breaking them down yourself. It will save you so much
money in the end.)
1 onion, chopped finely
2-4 cloves garlic, minced (Garlic is something I always assume I have on hand, but it turns out I didn't have any. I used granulated garlic instead, but I would definitely use the real stuff if you have it.)
1" piece of ginger, peeled and minced
1 1/2 cups chicken stock or water
Salt/Pepper, to taste
2-3 tsp cornstarch or arrowroot(I used cornstarch)
1 cup coconut cream (Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk. Don't shake the can before you open it and you can skim it right off the top.) (My note: I found coconut cream at the Asian market. Coconut milk is easier to find at traditional grocery stores, but coconut cream is more difficult to find. It's definitely worth it though.)
1 onion, chopped finely
2-4 cloves garlic, minced (Garlic is something I always assume I have on hand, but it turns out I didn't have any. I used granulated garlic instead, but I would definitely use the real stuff if you have it.)
1" piece of ginger, peeled and minced
1 1/2 cups chicken stock or water
Salt/Pepper, to taste
2-3 tsp cornstarch or arrowroot(I used cornstarch)
1 cup coconut cream (Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk. Don't shake the can before you open it and you can skim it right off the top.) (My note: I found coconut cream at the Asian market. Coconut milk is easier to find at traditional grocery stores, but coconut cream is more difficult to find. It's definitely worth it though.)
1.If
using taro leaves, bring a large pot of salted water to a boil. Add the taro
leaves, reduce heat and simmer for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and
proceed to Step 2.
2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20 minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20 minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
This was really tasty! I wish I could have used the taro leaves, but the spinach was really nice too. The coconut flavor was actually pretty mild, and I could have used a hint of spice in this. It was easy to make, and a really nice change of pace from any other chicken and rice dishes I've had. I highly recommend this one. I will be eating the leftovers tonight and I'm curious to see how it tastes the next day.
Now for dessert! This was a fun one. Very different from anything I've ever made before.
Po'e
3-4 ripe bananas, peeled and cut into chunks
¼ cup brown sugar (I used coconut sugar)
½ cup arrowroot or cornstarch (I used cornstarch)
1 tsp. vanilla
½ cup coconut cream
1. Preheat oven to 375°F. Puree the bananas in a blender or food processor.(I used a potato masher and a bowl and it worked just fine. Much less clean up that way.) There should be enough puree to make 2 cups.
2. Mix together the coconut sugar and cornstarch. Add this mixture and the vanilla to the bananas and mix well. There should not be any lumps of starch. Adjust sugar to taste.
¼ cup brown sugar (I used coconut sugar)
½ cup arrowroot or cornstarch (I used cornstarch)
1 tsp. vanilla
½ cup coconut cream
1. Preheat oven to 375°F. Puree the bananas in a blender or food processor.(I used a potato masher and a bowl and it worked just fine. Much less clean up that way.) There should be enough puree to make 2 cups.
2. Mix together the coconut sugar and cornstarch. Add this mixture and the vanilla to the bananas and mix well. There should not be any lumps of starch. Adjust sugar to taste.
4. Cut into cubes and place into a large serving bowl or in individual bowls.
Top with a dollop of coconut cream, a little more brown sugar and serve. (I
didn’t cut into cubes but I can see how this would be fun to eat.)
I made a half batch but the original recipe for was for twice a much. Depending on how many people you're feeding, this is easy enough to alter. These were sort of like a Polynesian dessert version of tamales. This was a really sweet dessert! I could only eat a few bites. I think in the future I would cut the amount of sugar in half. The ripe bananas are already very sweet, so you don't need to add too much to them.
I have never had coconut cream before and is it ever delicious! It has the same consistency as whipped cream, but a slight coconut flavor and is dairy free. This dessert is actually vegan, so anybody can enjoy it, unless you have a banana or coconut allergy...There's just something extra cool about using the banana leaves. It's the traditional way to make it, so it just feels more authentic. Banana leaves are not hard to find at Asian markets, and because they are a byproduct of banana production, they are pretty inexpensive. They keep well in the freezer, so if you use them for one recipe, keep the leftovers and you'll find more ways to use them up eventually.
I watched the movie South Pacific while I cooked and ate this meal. It's the perfect movie for these recipes. If you love coconuts, you will love this meal!
Sources:
1 1/2 lbs- Taro leaves (fa fa), The taro must be cooked in saltwater first to remove irritating cacium oxalate
from the leaves.)
or Spinach (stems removed, chopped)
from the leaves.)
or Spinach (stems removed, chopped)
(If using frozen spinach, thaw first.
Then squeeze dry before adding to the simmering chicken.)
Then squeeze dry before adding to the simmering chicken.)
2-3 Tbsp- Oil
1 1/2 lbs -whole Chicken thighs
(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)
(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)
2 -Onions chopped finely
2-4 -cloves of Garlic minced
1" -piece of Ginger root peeled and minced
1 1/2 cups -Stock or water
Salt & pepper -to taste
2-3 tsp- Cornstarch or arrowroot
1 cup- Coconut cream (Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk.
Don't shake the can before you open it and you can skim it right off the top.)
Basic Steps: Simmer → Brown → Sauté → Simmer → Thicken → Finish with coconut cream
1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer
for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to
a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the
chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20
minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce
to thicken lightly. Stir in coconut cream to finish and serve over rice.
- See more at: http://polynesiankitchen.blogspot.com/2008/06/chicken-fa-fa-tahitian-recipe.html#sthash.zXNbn7NU.dpuf1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer
for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to
a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the
chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20
minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce
to thicken lightly. Stir in coconut cream to finish and serve over rice.
1 1/2 lbs- Taro leaves (fa fa), The taro must be cooked in saltwater first to remove irritating cacium oxalate
from the leaves.)
or Spinach (stems removed, chopped)
from the leaves.)
or Spinach (stems removed, chopped)
(If using frozen spinach, thaw first.
Then squeeze dry before adding to the simmering chicken.)
Then squeeze dry before adding to the simmering chicken.)
2-3 Tbsp- Oil
1 1/2 lbs -whole Chicken thighs
(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)
(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)
2 -Onions chopped finely
2-4 -cloves of Garlic minced
1" -piece of Ginger root peeled and minced
1 1/2 cups -Stock or water
Salt & pepper -to taste
2-3 tsp- Cornstarch or arrowroot
1 cup- Coconut cream (Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk.
Don't shake the can before you open it and you can skim it right off the top.)
Basic Steps: Simmer → Brown → Sauté → Simmer → Thicken → Finish with coconut cream
1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer
for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to
a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the
chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20
minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce
to thicken lightly. Stir in coconut cream to finish and serve over rice.
- See more at: http://polynesiankitchen.blogspot.com/2008/06/chicken-fa-fa-tahitian-recipe.html#sthash.zXNbn7NU.dpuf1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer
for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to
a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the
chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20
minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce
to thicken lightly. Stir in coconut cream to finish and serve over rice.
1 1/2 lbs- Taro leaves (fa fa), The taro must be cooked in saltwater first to remove irritating cacium oxalate
from the leaves.)
or Spinach (stems removed, chopped)
from the leaves.)
or Spinach (stems removed, chopped)
(If using frozen spinach, thaw first.
Then squeeze dry before adding to the simmering chicken.)
Then squeeze dry before adding to the simmering chicken.)
2-3 Tbsp- Oil
1 1/2 lbs -whole Chicken thighs
(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)
(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)
2 -Onions chopped finely
2-4 -cloves of Garlic minced
1" -piece of Ginger root peeled and minced
1 1/2 cups -Stock or water
Salt & pepper -to taste
2-3 tsp- Cornstarch or arrowroot
1 cup- Coconut cream (Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk.
Don't shake the can before you open it and you can skim it right off the top.)
Basic Steps: Simmer → Brown → Sauté → Simmer → Thicken → Finish with coconut cream
1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer
for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to
a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the
chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20
minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce
to thicken lightly. Stir in coconut cream to finish and serve over rice.
- See more at: http://polynesiankitchen.blogspot.com/2008/06/chicken-fa-fa-tahitian-recipe.html#sthash.zXNbn7NU.dpuf1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer
for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to
a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the
chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20
minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce
to thicken lightly. Stir in coconut cream to finish and serve over rice.
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