The Pig Roast- Huahine - French Polynesia.
Nina
Steve and Lynda Cooke
Sun 12 Jun 2016 00:46
The Pig Roast- Huahine - French Polynesia.
The Pig Roast had been recommended by friends in Tahiti.
“The restaurant on Baye d'Avea, Sunday morning. Book and come early”
We arrived at 08.30, to watch them loading the pit with a bed of burning charcoal, and tamping it down well to fill the base of the pit..
Five or six guys were working hard, together with the owner of the restaurant overseeing and directing everything.
They then packed a huge basket, some 3 meters by 2 meters, with all the food to be cooked for the feast.
A pig which had been chopped up into sort of quarters. Piggy was then added to the bed of palm leaves on the bottom of the basket.
Baskets, made out of palm tree leaves, similar to the ones we had been shown how to make in Moorea, were filled with fish and chicken and other pork dishes.
Lots of banana leaves, filled with all kinds of breadfruit, banana bread, coconut bread, tarot, and other local dishes of all colours and flavours.
Pots of vegetables and chicken dishes were also loaded into the basket.
The goodies were then covered by layers of banana leaves to form a huge lid, and the whole basket was then lowered into the ground.
The pit was covered with corrugated metal roofing panels, and then some padded tarpaulin was put on the top, to keep all the heat in.
“Come back at 11.30 guys, for lunch”…..
We returned prompt, with Roy and Elaine from Paw Paw, to be greeted by the musicians tuning up their little guitars and ukuleles, hungry and ready for the feast. It was an 'all you can eat' feast buffet, and just what we had been expecting.
Delicious!