Cuisine Focus – Polynesian – Pool of Tropical Treats

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Polynesia and Hawaii are places known for its summer breeze and tropical weather. Geographically, Hawaii is located at the northern part of the Polynesian triangle, along with other islands pertaining to New Zealand and Pacific Ocean.

Polynesian cuisine is characterized as diverse. This is due to the many cultures and traditions acquired by its people over the years. The so called ‘smaller cultures’ of Polynesia made the cuisine even more interesting, considering the various elements and mixtures of flavors and tastes.

Many regard Hawaii as the home of fusion cuisine with Polynesia bearing the intricacies of what others refer to as smaller yet distinct type of cooking. Historically, Hawaiian food has various elements in it, all the way from the Chinese to Japanese influences. This can be similarly associated to Polynesian cuisine, all because these two regions share certain features and components.

The featured dishes speak of a great mix between traditional ways and foreign influences. Good examples of which are the prepared salads and appetizers, featuring items such as tuna, mussels, vegetables and seasonings. On the contrary, the Polynesian’s close proximity to New Zealand paves way for other food choices and this includes beef sukiyaki. Others can also notice the presence of Chinese-inspired dishes like the Manapua, which is the local version of dumplings. Seasonings and herbs such as soy sauce and ginger are also present in Polynesian cooking, which is another way of showing the extent of the Chinese influence.

Vegetables also comprise this cuisine, particularly ones from the Asian region. This feature likewise highlights the common denominators shared by other Asians and Polynesians, in terms of flavor and abundance of fresh produce.

Ingredients Utilized in Polynesian Cuisine

Meat:

Chicken, Pork, Beef

Seafood:

Salmon, Tuna, Crimson Snapper, Moonfish, Squid, Butterfish, Mullet, Swordfish, Ruby, Limpets, Mahi-mahi (Dolphin fish)

Root Crops/Vegetables:

Taro, Sweet Potato, Yam

*Taro- this item is the prime component of Poi, which is a type of side dish. Poi is made from Taro roots that are steamed and mashed to turn into a thick paste.

Seasonings and Spices:

Tomato, Onions, Chili, Sugar cane, Soy Sauce, Ginger

Fruits:

Banana, Pineapple, Mountain Apple, Passion Fruit, Kiwi, Strawberry, Mango, Papaya, Orange, Coconut, Fig, Breadfruit

Nuts:

Macadamia, Kukui (native Hawaiian nut)

Indeed, Polynesian cuisine takes us to a different kind of ride, by letting us into the realm of Hawaiian food and cooking. While these two cuisines share a bond that is so strong in itself, we can still define Polynesian cuisine as another version of Hawaiian cooking. However, this idea should not be misinterpreted as lacking in identity and worth, for the Polynesian people surely made their culinary world, as a way of life that is equally fulfilling.

From the various fresh fruits and harvests, to the mound of cultures present in every dish, we can say that Polynesian cooking continually evolves and is also dynamic. Moreover, with the presence of foreign influences along with the abundance of tropical treats, we can definitely recognize Polynesian cuisine as truly fresh and exciting.

Authentic Polynesian Recipes

Teriyaki Beef or Chicken Recipe

Recipe Source: polynesia.com

Beef or chicken slices grilled our broiled in a sweet teriyaki marinade.

Ingredients:
• 3 – 4lbs beef or chicken
• 2/3 cups soy sauce
• 1/2 cups sugar
• 2 tablespoons sherry or white wine
• 3 cloves garlic, minced
• 1 inch piece ginger, crushed
• 3 stalks green onion, finely chopped
• Chinese parsley (cilantro)

Directions:
Mix all ingredients. Soak beef or chicken for 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Bake 325 degrees for 1 hour or less – medium is best. Serves 6 people.Ten minutes before turning heat off, pour rest of soy sauce mixture. Serve with chopped green onions and Chinese parsley.

Yo Ho Ho and a Bottle of Rum Caribbean Salsa

Recipe Source: food.com

Ingredients:

• 1 papaya, peeled and diced
• 2 mangoes, peeled and diced
• 1 red sweet bell pepper, diced
• 1/4 cup chopped red onion
• 3 tablespoons cilantro, chopped
• 3 tablespoons lime juice
• 3 tablespoons orange juice
• 2 tablespoons dark spiced rum (Captain Morgan’s)
• 3 tablespoons shredded coconut
• salt, to taste

Directions:

1. Combine all and toss.
2. Chill in fridge.
3. Meanwhile, share the remaining rum left in the bottle with friends, drinking until you can see the bottom of the bottle.
4. Remove salsa from fridge if you can find it.
5. Serve with grilled jerk chicken or pork.

Image Credit: companyscoming.com

flickr.com

food.com

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