About: Tahitian Cuisine   Sponge Permalink

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Tahiti cuisine is based on fruits, vegetables, Chicken and seafood. The most popular fruits are the breadfruits, locally known as uru, tropical and tender, resembling to mangos and eaten both fresh and cooked, but also conserved. The over 70 species of breadfruits provide a wide range of recipes, from the simple breadfruit fries to the ones served as popoi (manioca or breadfruit paste) or dauphine (with Bacon or lard, eggs and milk). The ufi or the root has a neutral taste, lots or B and C vitamins and it is easy to cook; but these kinds of plants are similar to mushrooms: while some species are delicious and healthy, others are toxic. The taro, from which the apo and the veo are most common, is boiled in salty or sugared water. The umara, as the sweet potatoes, is cooked like a regular Po

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  • Tahitian Cuisine
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  • Tahiti cuisine is based on fruits, vegetables, Chicken and seafood. The most popular fruits are the breadfruits, locally known as uru, tropical and tender, resembling to mangos and eaten both fresh and cooked, but also conserved. The over 70 species of breadfruits provide a wide range of recipes, from the simple breadfruit fries to the ones served as popoi (manioca or breadfruit paste) or dauphine (with Bacon or lard, eggs and milk). The ufi or the root has a neutral taste, lots or B and C vitamins and it is easy to cook; but these kinds of plants are similar to mushrooms: while some species are delicious and healthy, others are toxic. The taro, from which the apo and the veo are most common, is boiled in salty or sugared water. The umara, as the sweet potatoes, is cooked like a regular Po
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abstract
  • Tahiti cuisine is based on fruits, vegetables, Chicken and seafood. The most popular fruits are the breadfruits, locally known as uru, tropical and tender, resembling to mangos and eaten both fresh and cooked, but also conserved. The over 70 species of breadfruits provide a wide range of recipes, from the simple breadfruit fries to the ones served as popoi (manioca or breadfruit paste) or dauphine (with Bacon or lard, eggs and milk). The ufi or the root has a neutral taste, lots or B and C vitamins and it is easy to cook; but these kinds of plants are similar to mushrooms: while some species are delicious and healthy, others are toxic. The taro, from which the apo and the veo are most common, is boiled in salty or sugared water. The umara, as the sweet potatoes, is cooked like a regular Potato, but it becomes sweet after cooking. The veggies are cooked in a Polynesian or French style and they are often spiced or sweetened with fine sauces, which contain vanilla or coconut milk. Some of the most famous dishes that combine these elements are: ia ota, which contains ocean fish and soured vegetables, lemon sauce and coconut milk, chevrettes – sweet water shrimps and poe – sweet pudding made of taro roots banana, papaya or pumpkin flavor. The meat is cooked in the oven in a natural wood fire: the Chicken, known as fafa with coconut leaves, fish and suckling pigs with banana or stale bread.
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