For large family gatherings or important celebrations, the ahi’i ma’a—Tahitian earth oven—is a must!

Don’t look for it in a kitchen. Instead, you’ll find it at the back of the garden or along the shore of a motu. It’s simply a large pit dug into the ground for a ma’a Tahiti (traditional Tahitian meal) or a tamaara, a festive banquet that brings together at least thirty guests.

Early in the morning, the pit is filled with branches that burn for hours, heating smooth river stones. Once the wood has burned down and the stones are glowing hot, the feast begins. On green wooden racks, the prepared dishes are placed: exotic vegetables sliced and wrapped in banana leaves—taro, a starchy root; ‘uru, breadfruit; and fei, large red bananas with a mild flavor. Next come the chickens with fafa, a delicious stew made from taro leaves simmered in coconut milk, and the suckling pig, seasoned and wrapped in banana leaves. For dessert, there’s poe, a traditional treat made ahead of time with starch, coconut milk, and mashed banana or papaya.

The entire meal is covered with damp burlap sacks and a thick layer of sand, allowing it to steam slowly for at least three hours. This method preserves the aromas and gives the meats an incomparable tenderness and flavor.

Guests gather for the ceremonial opening of the oven—it’s part of the tradition! To start, there’s a raw fish salad—usually tuna or dorado—marinated in lime juice and drizzled with coconut milk, a crowd favorite. For the more adventurous, there’s fafaru, another raw fish preparation marinated in fermented juice, often made with chevrettes (freshwater shrimp).

All that’s left is to enjoy this culinary wonder—if you’re lucky enough to be invited to a private celebration. You can also experience it at the Tiki Village in Moorea, where traditional tamaara feasts are held several times a week, complete with Tahitian dance and folklore performances.