 Faraoa ʻipo | |
| Type | Bread |
|---|---|
| Place of origin | French Polynesia |
| Region or state | Tuamotu |
| Serving temperature | Hot or room temperature |
| Main ingredients | Flour, coconut milk, baker's yeast, coconut water |
Faraoa ʻipo is a type of ball bread made in the Tuamotu archipelago of French Polynesia.[1] The bread is made from flour leavened with yeast, with coconut, coconut milk, sugar and salt added. The dough is then shaped into a ball and cooked in coconut water.[2]
It can also be cooked in a ahima'a (earth oven), wrapped in banana leaves.
Variants
Faraoa means bread in the local language, coming from farine (flour). There are many varieties of bread in Polynesia, mainly made from coconut:
- Faraoa uto, bread made with flour mixed with crushed uto (coconut germ).
- Faraoa omoto bread made with flour mixed with coconut ('omoto)
- Faraoa 'eu, type of sweet bread
- Faraoa farai pani, pancake
- Faraoa ha'ari, bread with coconut milk
- Faraoa hopue, bread
- Faraoa mamahu, sweet bread cooked in banana leaves
- Faraoa mape, balls of flour mixed with coconut water and baked
References
- ^ Stanley, David (1996). South Pacific Handbook. Moon Publications. p. 141. ISBN 1566910404.
- ^ "Recette Faraoa Ipo". Recettes Tahitiennes.
This page was last edited on 13 April 2023, at 23:39