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Tahitian cuisine

Like their Polynesian counterparts elsewhere, Tahitians still cook meals underground in an earth oven, known here as an himaa. Pork, chicken, fish, shellfish, leafy green vegetables such as taro leaves, and root crops such as taro and yams are wrapped in leaves, placed on a bed of heated stones, covered with more leaves and earth, and left to steam for several hours. The results are quite tasty, since the steam spreads the aroma of one ingredient to the others, and liberal use of coconut cream adds a sweet richness.