Ahima’a

Ahima’a is a Tahitian dish and also the name of the oven in which it is prepared – a hole dug in the ground for cooking the meal. Volcanic stones are placed at the bottom of the hole, while a layer of wood and coconut husks is placed on top of them. Once the wood has burned, the heated stones are covered with green branches and a bed of green banana leaves. Pork and chicken meat are seasoned, lightly basted with oil and placed on the leaves, together with ingredients such as bananas, breadfruit, fish, and vegetables, all individually wrapped in leaves. The opening of ahima'a is quite a ceremony among the Tahitians, and it is surprising to find that all the ingredients retain their particular aromas and flavors despite having been cooked together in the same oven. Traditionally, ahima’a is prepared on Saturday and served the next day after church or temple outings.