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Vanilla has been grown commercially in Tahiti for about 130 years. The Tahitians loved the flavor of vanilla, and were influenced by the French who are passionate for vanilla. Mahi-Mahi with a vanilla-cream sauce, is a very popular Island entrée. Here are additional recipes typical of the Tahitian Islands. Like the recipes so far? Click here for more Vanilla Recipes

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Poisson Cru-Tahitian Ceviche

Food in Tahiti is a delicious fusion of French, Asian, and Pacific Island cuisine. Fresh, good food is abundant and diverse. And, as both the French and the Tahitians are known for their passion for vanilla, it's been incorporated into their cuisine more than in any other vanilla-growing region I've visited. (I added the vanilla to this recipe because vanilla and coconut are wonderful together!)

Makes 2 main course servings or 4 appetizer servings

Ingredients:

1 pound fresh raw Ahi Tuna, diced or cut in thin slices
1/2 cup carrots, shredded
1/2 cup scallions, thinly sliced
1/2 cup tomatoes, diced, plus slices or cherry tomatoes for garnish
1/2 cup cucumber, small dice
1/2 cup red bell pepper, small dice
1/2 cup fresh coconut milk (canned may be substituted)
1/4 cup lemon or lime juice, freshly squeezed
1/2 to 1 teaspoon Tahitian vanilla extract, or to taste
salt and pepper to taste
parsley or chives for garnish

Preparation:

Mix the tuna and lemon or lime juice together with salt and pepper. Allow to marinate several minutes, or until the tuna begins to look "cooked." Mix the vanilla with the coconut milk, then combine the balance of ingredients. Season to taste and serve.

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Papaya Chicken with Vanilla Scented Coconut Milk

Papaya is used interchangeably in Polynesia and Asia as a fruit and vegetable. Green as well as ripe papayas are used in cooking.

Makes 4 servings

Ingredients:

1 3/4 cups coconut milk
1/2 teaspoon sugar
1 Tahitian vanilla bean, split lengthwise
1 firm papaya
3 tablespoons olive oil
4 chicken breasts, cut in 3/4 inch cubes
1 medium onion, chopped
salt and pepper to taste

Preparation:

In a saucepan, combine the coconut milk, sugar, and vanilla bean and bring mixture almost to a boil. Remove from stove and allow the mixture to steep.

Peel the papaya, remove seeds and cut into thin slices.

Heat olive oil in a large skillet, add chicken and cook until nearly done. Add chopped onion and cook until the onion is translucent, about 5 minutes. Add the papaya slices, salt and pepper, to taste and cook another 5 minutes.

While the chicken mixture is cooking, remove vanilla pod from coconut milk and scrape the seeds into the liquid.

Transfer chicken-papaya mixture to a serving platter. Add coconut milk to the skillet and cook over medium-high heat until it boils and allow the sauce to reduce slightly. Pour over chicken mixture and serve over hot rice.

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Banana Poe

Manioc root is used a lot in traditional Pacific Island cuisine. It's filling, nutritious and easy to digest. Banana poe is so popular that it's sold pre-mixed in boxes in the stores. Manioc is also known as yucca in Latin American cultures. In European and American culinary traditions, manioc is known as tapioca pearls. In poe, manioc starch is used. It can usually be found in specialty food stores, Asian markets, and sometimes where bulk foods are sold.

Ingredients:

5 large, ripe bananas (about 2 2/3 pounds)
6 cups water
1/2 Tahitian vanilla bean, sliced open lengthwise
3/4 cup manioc starch
1 cup coconut milk or light cream
2/3 cup sugar

Preparation:

Peel the bananas, cut into large slices and place them in a large saucepan with the water and vanilla. Bring to a boil and cook 15 minutes. Drain the fruit, setting the vanilla bean aside.

Purée the cooked bananas in a food processor. Add the starch and scrape vanilla seeds into the mix. Mix thoroughly so that the mixture is smooth and creamy. Fill a greased casserole dish with the poe and place in a 300 degree F. oven for 30 minutes.

Remove poe from oven and cut into small pieces. Serve with the coconut milk or cream and sugar.

Tip: Making your own vanilla extract is simple. Visit The Vanilla.COMpany at Vanilla.com for a great recipe for making extract.

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