The traditional Polynesian oven (ahima'a)

The traditional Polynesian oven, called ahima'a, is an ancient cooking method still used today in French Polynesia, especially for group meals, celebrations, and family events. Cooking is done in a hole dug in the ground. Volcanic stones are heated over a high fire for several hours until they become very hot. Once the fire is removed, the food is placed on the stones, then covered with plant leaves, most often banana leaves, before being completely buried with earth. The food cooks slowly, steamed by the heat stored in the stones. This long cooking process preserves moisture and develops flavors. Traditionally, pork, chicken, fish, and tubers such as taro, uru, and sweet potatoes are prepared in this way. Preparing an ahima'a requires organization and expertise. It is often done collectively, with each person participating in a different stage: preparing the fire, cleaning the food, setting up and opening the oven. Opening the oven marks an important moment in the meal, shared with the guests. In Moorea, the traditional oven remains a powerful symbol of Polynesian cuisine and culture. It illustrates a simple, communal way of cooking that respects the ingredients, which is still very much alive in local life.