19 Exotic Polynesian Recipes Delicious

Feeling adventurous in the kitchen? Transport your taste buds to the tropical paradise of Polynesia with our roundup of 19 exotic recipes that are as delicious as they are unique. From succulent seafood to vibrant veggie dishes, these flavors will turn your home cooking into a festive island feast. Dive into the list below and discover your next favorite dish that promises to spice up your mealtime routine!

Hawaiian Poke Bowl

Aloha to your next meal prep hero, the Hawaiian Poke Bowl, a vibrant dish that’s as nutritious as it is Instagram-worthy.

Ingredients

• 1 lb fresh ahi tuna, cubed (sushi-grade preferred)
• 1/4 cup soy sauce (low-sodium works too)
• 1 tbsp sesame oil (toasted adds depth)
• 1 tsp ginger, grated (fresh is best)
• 1 avocado, sliced (ripe but firm)
• 1 cup sushi rice, cooked (short-grain for stickiness)
• 1/2 cup cucumber, diced (seedless for crunch)
• 2 tbsp green onions, sliced (for a mild bite)
• 1 tbsp sesame seeds (toasted for nuttiness)

Instructions

1. In a medium bowl, combine ahi tuna, soy sauce, sesame oil, and ginger. Gently mix to coat. Marinate for 15 minutes in the fridge.
2. While the tuna marinates, divide cooked sushi rice between two bowls. Flatten slightly to create a base.
3. Arrange marinated tuna, avocado slices, and diced cucumber on top of the rice. Sprinkle with green onions and sesame seeds.
4. Serve immediately, ensuring each bite gets a mix of all ingredients for the full flavor experience.

Unbelievably fresh and satisfying, this poke bowl offers a perfect balance of savory, creamy, and crunchy textures. Try drizzling with a bit of spicy mayo or adding mango slices for a sweet twist.

Tahitian Poisson Cru

Never heard of Tahitian Poisson Cru? It’s a refreshing, citrus-marinated fish salad that’s as vibrant as the islands it comes from.

Ingredients

– 1 lb fresh ahi tuna, cubed (sushi-grade preferred) – 1 cup coconut milk (shake can well before opening) – 1/2 cup lime juice (about 4 limes, freshly squeezed) – 1 cucumber, diced (peel if skin is thick) – 1/2 red onion, thinly sliced (soak in water to mellow flavor) – 1 tomato, seeded and diced – 1/4 cup cilantro, chopped (stems removed for less bitterness) – Salt, to taste (start with 1/2 tsp)

Instructions

1. In a large bowl, combine the cubed ahi tuna and lime juice. Let marinate for 5 minutes, stirring once halfway through. The acid will ‘cook’ the fish. 2. Add the coconut milk to the bowl, stirring gently to combine. Tip: The mixture should turn slightly opaque. 3. Fold in the diced cucumber, sliced red onion, diced tomato, and chopped cilantro. Mix lightly to avoid breaking the fish. 4. Season with salt, starting with 1/2 tsp and adjusting as needed. Tip: Taste before adding more salt; the lime juice adds brightness. 5. Chill the salad in the refrigerator for 10 minutes before serving to let flavors meld. Tip: Serve in a hollowed-out coconut for an authentic touch. Great for a light lunch or appetizer, Tahitian Poisson Cru offers a creamy texture with a zesty kick. Try it with crispy plantain chips for added crunch.

Samoan Palusami

Must-try Samoan Palusami blends creamy coconut with tender taro leaves for a unique, comforting dish. Perfect for those seeking tropical flavors at home.

Ingredients

• 4 cups young taro leaves, washed and stems removed (substitute with spinach if unavailable)
• 2 cups coconut cream (use full-fat for richness)
• 1 onion, thinly sliced (yellow or white preferred)
• 1 tsp salt (adjust to taste)

Instructions

1. Preheat oven to 350°F. Prepare a baking dish by lightly greasing it.
2. Layer half of the taro leaves at the bottom of the dish. Ensure they overlap slightly to prevent gaps.
3. Spread half of the sliced onions evenly over the taro leaves. Sprinkle with half of the salt.
4. Pour 1 cup of coconut cream over the onions and leaves. Repeat the layering with remaining leaves, onions, salt, and coconut cream.
5. Cover the dish tightly with aluminum foil to trap steam. Bake for 45 minutes.
6. Remove foil carefully. Bake for another 15 minutes to slightly thicken the coconut cream.
7. Let it rest for 10 minutes before serving. This allows flavors to meld.

Notably creamy with a subtle earthiness, Palusami pairs well with steamed rice or as a standalone dish. For a twist, add chunks of cooked chicken between layers for extra protein.

Fijian Kokoda

Rarely does a dish capture the essence of the ocean like Fijian Kokoda. This raw fish salad is a burst of fresh, tangy flavors, perfect for summer.

Ingredients

• 1 lb fresh white fish fillets (like snapper or mahi-mahi), cut into 1-inch cubes
• 1 cup lime juice (freshly squeezed for best flavor)
• 1 cup coconut milk (full-fat for creaminess)
• 1 small red onion, thinly sliced (soak in water to mellow sharpness)
• 1 medium tomato, diced (seeds removed for less moisture)
• 1 small cucumber, diced (peeled if skin is tough)
• 1 green chili, finely chopped (adjust to heat preference)
• Salt, to taste

Instructions

1. Place fish cubes in a glass bowl. Pour lime juice over them, ensuring all pieces are submerged. Cover and refrigerate for 4 hours, stirring once halfway. The fish will turn opaque as it ‘cooks’ in the acid.
2. Drain lime juice from the fish. Gently squeeze out excess juice with your hands to prevent sogginess.
3. In a separate bowl, mix coconut milk, onion, tomato, cucumber, and chili. Fold in the fish gently to combine.
4. Season with salt. Let sit for 10 minutes to meld flavors before serving.

Just-cured fish offers a tender bite, while the coconut milk balances the lime’s sharpness. Serve in coconut shells for an authentic touch or with crispy plantain chips for contrast.

Tongan Lu Pulu

Yearning for a taste of the Pacific? Tongan Lu Pulu is a hearty, coconut-infused dish that’s as comforting as it is flavorful.

Ingredients

• 2 lbs corned beef, shredded (or substitute with beef stew meat for a leaner option)
• 1 large onion, thinly sliced (yellow or white preferred)
• 2 cups coconut milk (canned or fresh)
• 4 large taro leaves, washed and stems removed (substitute with spinach if unavailable)
• 1 tbsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 350°F. Lightly grease a baking dish with coconut oil or any neutral oil.
2. Layer the bottom of the dish with half of the sliced onions.
3. Add the shredded corned beef evenly over the onions.
4. Season the beef with salt and black pepper.
5. Cover the beef with the remaining onions.
6. Pour coconut milk over the layers until just covered.
7. Arrange taro leaves on top, covering the entire surface.
8. Cover the dish tightly with aluminum foil to trap steam.
9. Bake for 1.5 hours, or until the taro leaves are tender and the coconut milk has thickened.
10. Remove from oven and let rest for 5 minutes before serving.

Savory and rich, the Lu Pulu’s creamy coconut sauce pairs perfectly with steamed rice. For an authentic touch, serve in a banana leaf-lined bowl.

Maori Hangi

Whisk your taste buds away to New Zealand with Maori Hangi, a traditional feast cooked underground. This method infuses earthy flavors into meats and veggies, creating a unique dining experience.

Ingredients

• 4 lbs pork shoulder (cut into large chunks)
• 4 lbs chicken thighs (bone-in, skin-on for flavor)
• 2 lbs sweet potatoes (peeled, cut into large pieces)
• 1 lb carrots (peeled, halved)
• 1 cabbage (quartered)
• 1 cup water (for steaming)
• Salt (to taste)

Instructions

1. Dig a pit in the ground, approximately 3 feet deep and wide enough to hold all ingredients.
2. Line the pit with large stones and heat them with a wood fire for 1-2 hours until extremely hot.
3. Remove the embers and place the meats and veggies in wire baskets, seasoning each layer with salt.
4. Lower the baskets into the pit, placing the meats at the bottom and veggies on top.
5. Pour 1 cup of water over the food to create steam, then cover everything with wet cloths and a layer of soil to seal in heat.
6. Let the food cook underground for 3-4 hours, allowing the steam and earth to work their magic.
7. Carefully uncover the pit, remove the baskets, and serve immediately.

Savory and tender, the meats fall off the bone while the veggies soak up the smoky essence. Serve on banana leaves for an authentic touch or pair with a crisp salad to balance the richness.

Rapa Nui Umu

Bold flavors and ancient cooking methods come together in this Rapa Nui Umu recipe. Perfect for those looking to explore traditional Polynesian cuisine at home.

Ingredients

• 2 lbs pork shoulder, cut into large chunks (or any meat of choice)
• 1 cup taro root, peeled and sliced (substitute with sweet potato if unavailable)
• 1 banana leaf, for wrapping (aluminum foil as alternative)
• 1 tbsp sea salt (adjust to taste)
• 1 cup water, for steaming

Instructions

1. Preheat your oven to 300°F to mimic the low heat of an umu.
2. Season the pork shoulder chunks with sea salt, ensuring even coverage.
3. Layer the banana leaf at the bottom of a deep baking dish to prevent sticking.
4. Arrange the seasoned pork and taro root slices on top of the banana leaf.
5. Pour water around the ingredients to create steam, being careful not to wash off the seasoning.
6. Cover the dish tightly with more banana leaves or aluminum foil to trap the steam.
7. Bake in the preheated oven for 4 hours, checking once to ensure there’s still water.
8. Remove from the oven and let it rest, covered, for 10 minutes before serving.

Pork becomes fork-tender, infused with the earthy tones of taro and banana leaf. Serve directly from the baking dish for an authentic communal dining experience.

Marquesan Fafaru

Get ready to explore the bold flavors of Marquesan Fafaru, a traditional dish that’s as intriguing as it is delicious. This recipe brings a taste of the Marquesas Islands to your kitchen with minimal fuss.

Ingredients

• 2 lbs fresh tuna, cubed (sushi-grade preferred)
• 1 cup sea water or 1 cup water + 1 tbsp sea salt (for authenticity)
• 1 cup coconut milk (full-fat for richness)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1 small onion, thinly sliced (red onion adds color)
• 1 chili pepper, minced (adjust to heat preference)

Instructions

1. In a large bowl, combine the cubed tuna and sea water. Let marinate for 2 hours at room temperature, stirring occasionally.
2. Drain the tuna, discarding the marinade. Rinse lightly under cold water and pat dry with paper towels.
3. Transfer the tuna to a clean bowl. Add coconut milk, lime juice, onion, and chili pepper. Gently mix to combine.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Bold and briny, Marquesan Fafaru offers a unique texture that’s both tender and slightly firm. Serve it chilled with steamed rice or taro for a complete meal that transports you straight to the islands.

Hawaiian Kalua Pig

Few dishes capture the essence of Hawaiian cuisine like Kalua Pig. This slow-cooked, smoky pork is a staple at luaus and brings a taste of the islands to your kitchen.

Ingredients

• 5 lbs pork shoulder (bone-in for more flavor)
• 1 tbsp liquid smoke (hickory flavor recommended)
• 1 tbsp coarse sea salt (adjust to taste)
• 2 cups water (for moisture during cooking)

Instructions

1. Preheat oven to 325°F.
2. Place pork shoulder in a large roasting pan. Pierce meat all over with a fork to allow flavors to penetrate.
3. Rub liquid smoke and sea salt evenly over the pork. Tip: For deeper flavor, let the pork marinate for 1 hour before cooking.
4. Pour water into the bottom of the pan to keep the pork moist during cooking.
5. Cover pan tightly with aluminum foil. Tip: Ensure the foil is sealed well to trap steam and smoke flavors.
6. Roast in preheated oven for 5 hours, or until pork is tender and shreds easily with a fork. Tip: Check water level halfway through; add more if needed to prevent drying.
7. Remove from oven and let rest, covered, for 20 minutes before shredding.
8. Shred pork with two forks, mixing in the juices from the pan for extra moisture and flavor.

Cooked to perfection, the Kalua Pig is irresistibly tender with a smoky, salty crust. Serve it over steamed rice with a side of mac salad for an authentic Hawaiian plate lunch.

Tahitian Chicken Fafa

Just discovered Tahitian Chicken Fafa? This dish combines tender chicken with creamy coconut milk and taro leaves for a unique, comforting meal.

Ingredients

• 2 lbs chicken thighs, bone-in (skin-on for extra flavor)
• 1 cup coconut milk (full-fat for creaminess)
• 2 cups taro leaves, chopped (substitute spinach if unavailable)
• 1 onion, diced (yellow for sweetness)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 garlic cloves, minced (more for garlic lovers)

Instructions

1. Heat oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin-side down. Cook until golden brown, 5-7 minutes per side. Remove and set aside.
3. In the same pot, sauté onion and garlic until soft, about 3 minutes. Tip: Scrape up browned bits for flavor.
4. Return chicken to pot. Add coconut milk, salt, and pepper. Bring to a simmer.
5. Reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
6. Add taro leaves. Cook uncovered for 10 more minutes, or until leaves are tender. Tip: Stir gently to avoid breaking the chicken.
7. Check seasoning. Adjust salt and pepper if needed. Tip: Let sit for 5 minutes before serving for flavors to meld.

Keep it simple or get creative—serve Tahitian Chicken Fafa over steamed rice or with a side of crusty bread to soak up the creamy sauce. The taro leaves add a subtle earthiness, perfectly balancing the rich coconut milk and tender chicken.

Samoan Oka I’a

Get ready to dive into the vibrant flavors of Samoa with this simple yet refreshing Oka I’a. This raw fish salad is a staple in Samoan cuisine, bursting with citrus and coconut notes.

Ingredients

• 1 lb fresh tuna, cubed (sushi-grade preferred)
• 1 cup coconut milk (full-fat for creaminess)
• 1/4 cup lime juice (freshly squeezed for best flavor)
• 1/2 cup cucumber, diced (peel if skin is thick)
• 1/4 cup red onion, thinly sliced (soak in water to mellow)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sea salt (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. In a large bowl, combine tuna, lime juice, and salt. Mix gently. Let marinate for 10 minutes to ‘cook’ the fish slightly.
2. Add coconut milk, cucumber, red onion, soy sauce, and red pepper flakes to the bowl. Fold ingredients together carefully to avoid breaking the fish.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Tip: The longer it chills, the more pronounced the flavors become.
4. Before serving, give the salad a gentle stir. Taste and adjust seasoning if necessary. Tip: Add more lime juice for brightness or coconut milk for richness.
5. Serve chilled, ideally over a bed of lettuce or with taro chips for crunch. Tip: Garnish with extra red pepper flakes or cilantro for color.

Here’s how it turns out: The Oka I’a is creamy yet light, with a perfect balance of tang and sweetness. Enjoy it as a cool appetizer or a main dish on a hot day.

Fijian Lovo

Venture into the heart of Fijian cuisine with this traditional Lovo, a feast cooked underground that brings smoky, tender flavors to your table.

Ingredients

• 4 lbs pork shoulder, cut into large chunks (or chicken thighs for a lighter option)
• 2 lbs taro root, peeled and quartered (substitute with potatoes if unavailable)
• 1 lb cassava, peeled and cut into chunks (optional, adds texture)
• 1 cup coconut milk (use full-fat for richness)
• 2 tbsp sea salt (adjust to taste)
• Banana leaves, for wrapping (aluminum foil as a backup)

Instructions

1. Dig a pit in your backyard about 3 feet deep, or use a large grill as an alternative.
2. Line the pit with stones and heat them with a wood fire until extremely hot, about 2 hours.
3. Season the pork shoulder and taro root with sea salt, ensuring even coverage.
4. Wrap the seasoned meat and vegetables in banana leaves, creating tight parcels to lock in moisture.
5. Place the parcels on the hot stones, cover with more leaves, and bury with dirt to trap heat.
6. Cook for 3 hours, allowing the underground oven to work its magic.
7. Carefully unearth the parcels, checking for doneness; the meat should shred easily.

Here’s the result: succulent meat and earthy root vegetables, infused with a hint of smokiness. Serve it straight from the leaves for an authentic experience or plate it with a side of fresh salad to cut through the richness.

Tongan Ota Ika

Bold flavors define Tongan Ota Ika, a refreshing raw fish salad that’s perfect for summer. This dish combines fresh fish with coconut milk and citrus for a light, vibrant meal.

Ingredients

• 1 lb fresh tuna or snapper, diced (ensure it’s sushi-grade)
• 1 cup coconut milk (full-fat for creaminess)
• 1/4 cup lime juice (freshly squeezed for best flavor)
• 1/2 cup cucumber, diced (peel if skin is thick)
• 1/4 cup red onion, thinly sliced (soak in water to mellow)
• 1 tbsp cilantro, chopped (or parsley for a different herb note)
• Salt to taste (start with 1/2 tsp)

Instructions

1. In a large bowl, combine diced fish and lime juice. Let marinate for 10 minutes to ‘cook’ the fish slightly.
2. Add coconut milk to the bowl, stirring gently to coat the fish evenly.
3. Mix in cucumber, red onion, and cilantro, ensuring all ingredients are well distributed.
4. Season with salt, adjusting carefully as the flavors should be bright but balanced.
5. Chill the salad for at least 30 minutes before serving to allow flavors to meld.

Tender fish and crisp cucumber offer a delightful contrast in every bite. Serve chilled with plantain chips for a crunchy side or over a bed of greens for a lighter option.

Maori Rewena Bread

Unearth the unique flavors of Maori Rewena Bread, a traditional fermented potato bread with a tangy twist. Perfect for those seeking a hearty, homemade loaf with minimal fuss.

Ingredients

• 2 cups mashed potatoes, cooled (use starchy varieties for best results)
• 1/4 cup sugar (adjust to taste)
• 4 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1/2 cup water, lukewarm (about 110°F)

Instructions

1. In a large bowl, mix mashed potatoes, sugar, and lukewarm water until sugar dissolves.
2. Gradually add flour and salt, stirring until a sticky dough forms.
3. Cover bowl with a damp cloth. Let ferment in a warm place for 24-48 hours, until bubbly.
4. Preheat oven to 350°F. Lightly dust a baking tray with flour.
5. Turn dough onto a floured surface. Knead lightly, adding flour as needed until dough is smooth.
6. Shape dough into a round loaf. Place on prepared tray. Score top with a sharp knife.
7. Bake for 45-50 minutes, until golden and hollow-sounding when tapped.
8. Cool on a wire rack before slicing.

Just out of the oven, this bread boasts a crisp crust and soft, airy interior. Serve warm with butter or use as a base for avocado toast for a modern twist.

Rapa Nui Po’e

Loved for its simplicity and rich flavors, Rapa Nui Po’e is a traditional Polynesian dessert that’s both nutritious and delicious. This banana-based pudding is a staple on Easter Island, offering a sweet taste of the Pacific with minimal ingredients.

Ingredients

– 4 ripe bananas, mashed (the riper, the sweeter)
– 1 cup cornstarch (for thickening)
– 1 cup coconut milk (full-fat for creaminess)
– 1/2 cup sugar (adjust to sweetness preference)
– 1 tsp vanilla extract (for aroma)

Instructions

1. In a large bowl, combine mashed bananas and sugar until well mixed. Tip: Use a fork for smoother mash.
2. Gradually add cornstarch to the banana mixture, stirring continuously to avoid lumps.
3. Pour in coconut milk and vanilla extract, mixing until the batter is smooth and uniform. Tip: Warm coconut milk slightly for easier blending.
4. Transfer the mixture to a greased baking dish, spreading evenly. Tip: A square dish ensures even cooking.
5. Bake at 350°F for 45 minutes or until the top is golden and the edges pull away from the dish.
6. Let it cool for 10 minutes before slicing. This helps the Po’e set properly.
TThis Rapa Nui Po’e emerges with a custard-like texture, rich in banana and coconut flavors. Serve it warm with a drizzle of honey or chilled for a refreshing treat.

Marquesan Kave

Wondering how to bring a taste of the Marquesas Islands to your kitchen? Marquesan Kave is a simple, flavorful dish that combines tropical ingredients with easy cooking techniques.

Ingredients

– 2 cups taro root, peeled and cubed (substitute with sweet potato if unavailable)
– 1 cup coconut milk (use full-fat for creamier texture)
– 1 tbsp sugar (adjust to taste)
– 1/2 tsp vanilla extract (pure recommended for best flavor)
– Pinch of salt (enhances sweetness)

Instructions

1. Place cubed taro root in a medium pot and cover with water. Bring to a boil over high heat.
2. Reduce heat to medium and simmer for 20 minutes, or until taro is fork-tender. Drain well.
3. Return taro to the pot. Add coconut milk, sugar, vanilla extract, and salt.
4. Mash the mixture with a potato masher or fork until smooth, about 5 minutes. For a smoother texture, blend briefly with an immersion blender.
5. Cook over low heat for another 5 minutes, stirring constantly to prevent sticking.
6. Remove from heat and let sit for 5 minutes before serving.
Very creamy and subtly sweet, Marquesan Kave is perfect as a dessert or a sweet side dish. Serve warm with a drizzle of coconut milk or fresh fruit on top for an extra tropical touch.

Hawaiian Haupia

Zesty and creamy, Hawaiian Haupia is a traditional coconut pudding that’s both simple to make and delightfully refreshing.

Ingredients

• 2 cups coconut milk (use full-fat for richer flavor)
• 1/2 cup sugar (adjust to taste)
• 1/2 cup cornstarch (for thickening)
• 1/2 cup water (to dissolve cornstarch)
• 1 tsp vanilla extract (optional, for added flavor)

Instructions

1. In a medium saucepan, combine coconut milk and sugar. Heat over medium heat until sugar dissolves, stirring constantly.
2. In a small bowl, mix cornstarch and water until smooth. Tip: Ensure no lumps for a smooth texture.
3. Slowly add the cornstarch mixture to the saucepan, stirring continuously to prevent clumping.
4. Continue cooking over medium heat, stirring constantly, until the mixture thickens to a pudding consistency, about 5-7 minutes. Tip: The mixture should coat the back of a spoon.
5. Remove from heat and stir in vanilla extract if using.
6. Pour the mixture into a greased 8×8 inch dish or individual serving cups. Tip: Greasing prevents sticking.
7. Let cool at room temperature for 10 minutes, then refrigerate for at least 2 hours until set.

This haupia sets into a firm yet creamy texture with a sweet coconut flavor. Serve chilled, cut into squares, or layer with fresh fruit for a tropical dessert.

Tahitian Bananas Po’e

Bold flavors and simple ingredients make Tahitian Bananas Po’e a must-try dessert. This traditional dish combines ripe bananas with coconut milk for a creamy, comforting treat.

Ingredients

• 4 ripe bananas (the softer, the better for mashing)
• 1 cup coconut milk (full-fat for creaminess)
• 1/2 cup sugar (adjust to sweetness preference)
• 1 tbsp vanilla extract (pure for best flavor)
• 1/2 tsp salt (enhances sweetness)

Instructions

1. Preheat oven to 350°F. Lightly grease a baking dish with coconut oil.
2. In a large bowl, mash bananas until smooth. A few lumps are okay for texture.
3. Stir in coconut milk, sugar, vanilla extract, and salt until well combined.
4. Pour mixture into the prepared baking dish. Smooth the top with a spatula.
5. Bake for 45 minutes, or until the edges are golden and the center is set.
6. Let cool for 10 minutes before serving. It will thicken as it cools.

Rich and velvety, Tahitian Bananas Po’e delights with its tropical aroma. Serve warm with a drizzle of coconut milk or a scoop of vanilla ice cream for extra indulgence.

Samoan Panikeke

O Samoan Panikeke is a simple, satisfying treat that’s perfect for any time of day. These fluffy, banana-infused pancakes are a staple in Samoan households, offering a delightful twist on the classic pancake.

Ingredients

– 2 cups all-purpose flour (sifted for lighter texture)
– 1 tbsp baking powder (ensure it’s fresh for maximum rise)
– 1/4 cup sugar (adjust to taste)
– 1/2 tsp salt
– 1 cup mashed ripe bananas (about 2 medium bananas)
– 1 egg (room temperature for better incorporation)
– 1 cup milk (or coconut milk for extra flavor)
– 1 tbsp vegetable oil (or any neutral oil), plus more for frying

Instructions

1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In another bowl, mix mashed bananas, egg, milk, and 1 tbsp oil until well combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to keep the batter light.
4. Heat a non-stick pan over medium heat and lightly coat with oil.
5. For each pancake, pour 1/4 cup batter into the pan. Cook until bubbles form on the surface and edges look set, about 2 minutes.
6. Flip and cook the other side until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, adding more oil to the pan as needed.
D Samoan Panikeke are best enjoyed warm, with their edges slightly crisp and centers soft. Serve with a drizzle of honey or a sprinkle of powdered sugar for extra sweetness. For a tropical twist, top with sliced bananas and a dollop of coconut cream.

Conclusion

These 19 Exotic Polynesian recipes offer a treasure trove of flavors waiting to transform your kitchen into a tropical paradise. Whether you’re craving the sweetness of coconut or the zest of fresh lime, there’s something here for every palate. We’d love to hear which dishes become your favorites—drop us a comment below! And don’t forget to share the aloha spirit by pinning this article on Pinterest. Happy cooking!

Bella Bacinos