The Fafaru

A breathtaking and cultural dish

Fafaru is a popular polynesian dish well-integrated in the local cuisine. It is an unusual dish compared part of polynesian culinary often compared to the “escargot” snail dish in France, the haggis in Scotland and the durian in Thailand. One cannot imagine a trip in Polynesia without an introduction to this unique dish.

In the past, polynesians used to enjoy fafaru and use it as seasoning for meals. Nowadays, polynesians have a divided opinion on this dish because its repulsive odour tends to push back even the most courageous taster. One thing is for certain: The world is divided between people who like it and people who hate it.

In any case, the preparation is easier than the tasting.

First, you have to put sea-water (or salted water) in a glass jar and add crushed shrimps that you will let marinade for 2 or 3 days preferably under the sun.

The second stage – you filter this preparation to keep only the liquid in which you will place fish (preferably fresh tuna) cut in slices. This fish will be left to ferment for several hours : 3 hours for a light taste and 8 hours for a strong flavour. The idea is for the strong fafaru mixture to “cook” the fish !

Your fafaru “made in Polynesia” is now ready ! This dish accompanied with mitihue (fermented coconut pulp) can be enjoyed at every meal. It offers a sweetish and slightly tasty flavour. Once you get past the malodorous barrier of rotten fish, you will discover a wonderful savory dish …the best advice is to try Fafaru and see for yourself…

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