Brenda Khan
The Polynesian diet is largely based on seafood and exotic fruit, with French and Chinese influences. It includes a wide variety of specialities, such as grilled, skewered, wrapped, baked, or deep-fried fish and shellfish, as well as numerous types of tropical fruit and vegetables. Meat is also consumed, including chicken, pork, and beef, but it is less common than seafood and produce. Traditional cooking methods, such as earth ovens or cooking pits, are still used during festive occasions. Kava, a sacred drink made from the ground root of a pepper plant, is also consumed during religious, political, or social events. The Polynesian diet is considered to be very healthy, but it is worth noting that the diet of modern Polynesians, especially in Hawaii, has been influenced by Western food culture, leading to an increase in obesity and diabetes.
| Characteristics | Values |
|---|---|
| Starchy staple foods | Taro, sweet potato, breadfruit, cassava, banana, plantain, pandanus, arrowroot |
| Fruits | Coconut, Pineapple, Banana, Breadfruit, tropical spinach |
| Seafood | Fish, shellfish, limpets, sea urchin, tuna, mahi-mahi, moonfish, swordfish, parrotfish, scad, red mullet |
| Meat | Pig, Chicken, Dog |
| Seasoning | Ginger, Lime, Lemon juice, garlic, onions, scallions, sea salt, seaweed |
| Fats | Lard, coconut oil |
| Drinks | Kava, Coconut water, fruit juices, local alcoholic drinks, tea |
| Breakfast | Light beverages or fruit |
| Traditional cooking method | Earth ovens or cooking pits |
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What You'll Learn
Seafood and meat
Meats such as pork, chicken, and beef are also consumed in Polynesia, although they are typically eaten less frequently than fruits, vegetables, and seafood. Pigs were historically introduced to the islands by Polynesian voyagers and played a significant role in religious sacrifices. During festive occasions, wild pig is cooked in traditional earth ovens or cooking pits, along with other foods like fish, taro, cassava, and uru (breadfruit). Chicken and dog were also raised domestically by the Polynesians, and chicken is now commonly consumed in modern Pacific Islander meals, along with fish, during traditional lunches and dinners.
In addition to seafood and meat, the Polynesian diet includes a variety of fruits and vegetables. Taro, a staple food in Hawaii, is widely grown in Polynesia for both its tubers and leaves. Other commonly consumed crops include sweet potato, breadfruit, cassava, banana, plantain, pandanus, and arrowroot. The availability and preference for certain crops may vary among different Polynesian societies.
While traditional Polynesian cuisine has a strong focus on fresh and healthy ingredients, the influence of Western diets and the increase in imported and fast food have contributed to rising obesity and diabetes rates in Pacific Islander communities.
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Starchy staples
Taro, also known as kalo in Hawaii, was the primary staple food in the Native Hawaiian diet. It is grown in lo`i kalo, terraced mud patches that often utilise spring-fed or stream irrigation. The tubers are typically steamed and eaten in chunks or pounded into pa`iai or poi. The leaves are also used as wrappings for other foods for steaming.
Uala, or sweet potato, was another common staple crop introduced by the first Polynesian voyagers to Hawaii. Sweet potatoes require much less water to cultivate than taro, so they were important in regions that lacked sufficient precipitation for the construction of lo`i kalo. Uala can be prepared in similar ways to taro, including steaming, boiling, or cooking in an imu with other foods.
Uru, or ʻulu in Hawaii, is another starchy staple food in the Polynesian diet. Breadfruit grows on trees, unlike taro and sweet potatoes, which are grown in the ground. Breadfruit is cooked before eating, at which point it resembles regular bread. During festive occasions, breadfruit is wrapped in banana leaves and cooked in an earth oven or cooking pit, along with other foods like wild pig, fish, taro, and cassava.
In addition to these starchy staples, Pacific Islanders also consume cereal for breakfast, although this is often now imported, and traditional breakfasts may have looked different.
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Seasoning and flavouring
- Seafood Seasoning: Polynesians have a rich tradition of consuming seafood, especially in regions like Hawaii. Fish and shellfish are often seasoned with sea salt and "limu" (seaweed). This combination not only enhances the flavour but also contributes to the creation of popular dishes like "poke."
- Spices and Herbs: While Polynesian dishes are known for using relatively few spices, certain spices and herbs play a significant role in flavouring. Ginger, lime or lemon juice, garlic, onions, and scallions are commonly used to season dishes, adding a burst of flavour and aroma.
- Coconut Milk and Coconut Water: Coconut is a versatile ingredient in Polynesian cuisine. Coconut milk, extracted from mature coconut meat, is often used in dishes to provide a creamy texture and a hint of sweetness. Coconut water, on the other hand, is a refreshing beverage that is consumed directly or used in cocktails and other drinks.
- Vanilla and Tamarind: These two ingredients add a unique flavour profile to Polynesian dishes. Vanilla, with its sweet and aromatic notes, enhances the taste of desserts, beverages, and even savoury dishes. Tamarind, known for its tangy and slightly sour taste, is used in sauces, marinades, and various savoury preparations.
- Traditional Herbs: In addition to widely used spices, Polynesia is home to unique herbs that lend distinct flavours to the cuisine. One such example is "fafa," also known as tropical spinach, which is grown locally and adds a nutritious and tasty element to meals.
- Cooking Techniques: The method of cooking also impacts the flavour of dishes. Traditional cooking methods like steaming, boiling, and slow cooking in underground ovens ("imu") impart a smoky and tender quality to meats and vegetables. Additionally, the use of banana leaves for wrapping and cooking food adds a subtle aroma and flavour to the dishes.
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Traditional cooking methods
Earth ovens or cooking pits: One of the most well-known traditional cooking methods in Polynesia is the use of earth ovens or cooking pits, also known as "imu" in Hawaii. This technique dates back to ancient times and is still used during festive occasions. It involves digging a hole about a metre deep, with the size depending on the quantity of food to be cooked. Dry wood is placed at the bottom and covered with volcanic stones. The wood is then burned to heat the stones, and the food, typically wrapped in banana leaves, is placed on the hot stones to cook. More hot stones are added on top, followed by a layer of earth and sand, creating a steaming or braising effect. This method of cooking usually takes a few hours, and the oven is constantly monitored to ensure that no smoke escapes.
Underground ovens: In Hawaii, an underground oven, or "imu," is used for slow cooking meats, particularly pua'a (pig), moa (chicken), and 'ilio (dog). The food is cooked by burying it with hot rocks and banana wood or by placing it in a pit with hot rocks and wrapping it in ti, banana, and kalo (taro) leaves.
Steaming and boiling: Due to the lack of non-flammable cooking vessels, steaming and boiling were achieved by heating rocks in fires and placing them in bowls of water. This method was commonly used to cook starchy foods like 'ulu (breadfruit), 'uala (sweet potato), and kalo (taro).
Grilling, skewering, and baking: Fish and shellfish are often grilled, skewered, wrapped, and baked or even deep-fried. Popular fish species include tuna, mahi-mahi, opah (moonfish), and swordfish.
Use of traditional ingredients: Polynesians also incorporate traditional ingredients into their cooking methods. For example, coconut milk is extracted from mature coconuts, and spices like ginger, lime, and tamarind are used to add flavour to dishes.
Although modernisation and outside influences have impacted the dietary habits of Polynesians, these traditional cooking methods continue to play a significant role in their cuisine and cultural heritage.
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Influence of immigration
The Polynesian diet has been influenced by immigration and migration, both in terms of the foods Polynesians consume and the countries they migrate to. The Polynesian diet has been influenced by various cultures, including British, Indian, and Southeast Asian.
The Polynesian diet has been influenced by various cultures and immigration patterns over time. For example, the strong British influence in Samoa has resulted in similarities between local modern cuisine and British dishes, such as sausage and gravy with rice instead of mashed potatoes. Similarly, British influence in New Zealand has led to the popularity of meat pies and quiches, which are now considered typical snacks in Polynesian culture.
Polynesian cuisine has also been influenced by Indian immigration, particularly in Fiji, which has a large Indian population. Fijian curry, for instance, is a popular dish that combines Indian spices with local ingredients like chicken, carrots, and potatoes.
Influence of Polynesian Immigration on Other Cultures
Polynesian immigration has also had an impact on the diets of other cultures. Ancient Polynesians, for example, introduced pigs, chickens, and Polynesian dogs to the Pacific Islands, and these meats became a significant part of the local diet. In addition, early Polynesian settlers brought clothing, plants, and livestock to the islands, establishing settlements along the coasts and in larger valleys. They introduced staple crops to Hawaii, such as kalo (taro), mai'a (banana), niu (coconut), and 'ulu (breadfruit).
Health Impact of Immigration
Immigration and globalization have also influenced the health and dietary patterns of Polynesians. Due to increased reliance on imported foods and a transition to a more Western diet, there has been a rise in obesity and diabetes among Pacific Islanders. This shift towards processed and fast foods has contributed to these health issues. Additionally, the introduction of television in 1995 has been linked to a dramatic increase in disordered eating among teenage girls in Fiji, with exposure to Western media influencing their body image and dietary habits.
Access to Traditional Foods
Polynesians who immigrate to high-income countries may experience improved access to healthy and affordable foods due to increased income and availability. However, the process of dietary acculturation can be complex, and insufficient incomes can lead to food insecurity and a reliance on convenience foods. This can result in a decrease in the consumption of traditional Polynesian foods and a shift towards less healthy options.
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Frequently asked questions
The Polynesian diet consists of a variety of seafood, meat, and exotic fruits. Seafood is a large part of the diet, including fish, shellfish, limpets, sea urchins, and crustaceans. Meat includes chicken, pork, and dog. Polynesians also eat a lot of starchy foods, including taro, yams, breadfruit, cassava, sweet potatoes, bananas, plantains, pandanus, and arrowroot.
Meals in Polynesia are typically seasoned with ginger, lime or lemon juice, garlic, onions, or scallions. Meals are cooked with lard or coconut oil, which gives the food a distinctive flavor. During festive occasions, food is cooked in earth ovens or cooking pits, according to a traditional procedure that dates back to ancient times.
Polynesians typically have a light breakfast, including beverages and fruit.
Kava is a sacred drink in Polynesia, made from the ground root of a pepper plant and mixed with water. It is consumed communally on religious, political, or social occasions. Coconut water is also popular.
