POLYNESIAN HORTICULTURE: Tahitian Vanilla By Mary Beth Rebedeau
Gardens! For me, always a main attraction wherever we are. So, during our recent (heavenly) cruise on the m/s Paul Gauguin, we learned of an excursion to a vanilla plantation on the island of Taha’a – and off we went!!
Taha’a’s balmy breezes welcomed us as we came ashore. Included in this particular excursion was a lovely pearl farm, but for me, La Valee de la Vanille plantation, a small sustainable vanilla operation carved out of forest land many years ago and lovingly tended to, was the highlight. The charming and articulate co-owner Moetata Hioe shared so many interesting things during our tour! For example, did you know:
» Vanilla is an orchid » Tahitian vanilla is considered by top chefs to be the finest in the world, and only accounts for 1% of worldwide production
» Tahitian vanilla lends to savory dishes just as much as sweet treats
Vanilla is a vine and very difficult to grow. To thrive it must be staked out of direct sunlight to another, more stable plant and it wants humid and cool breezy evenings. It isn't the conditions that are so difficult. It's that the flower is hermaphroditic (possessing both male and female organs), with a membrane separating the male part of the flower from the female. This membrane makes it very confusing for bees to pollinate the plant, so human intervention is required.
The vanilla flowers must be pollinated by a steady hand. Each plant produces a cluster of around 15 blossoms, with one blossom opening each day, which must be hand-polinated immediately. Multiply that painstaking operation by hundreds of vanilla plants, one blossom per plant, hand-pollinated daily for over 2 weeks and you can understand the price point. Vanilla is second only to saffron as the most expensive spice. I came away from my tour with a new respect and admiration for this precious spice—which I was sure to purchase (at very good prices) to take home with us.
Back on board The Gauguin that evening, imagine my delight to find coconut shrimp in a delicious vanilla sauce on the menu in La Veranda. When the chef visited our table, I asked him to share it with me... and I in turn, will share it with you!
Tama'a Tama'a maita'i (That's Tahitian for Bon Appétit!)
Coconut Shrimp with Tahitian Vanilla Sauce
12 shrimp, peeled & deveined 1 c. flour
4 eggs, beaten
2 c. coconut, shredded 3 c. vegetable oil
Set up a breading station by placing the flour, eggs, and coconut in separate bowls. Dredge the shrimp in the flour, then the eggs, and finally the coconut. Heat the vegetable oil in a saucepan to just about the smoking point. Add shrimp and sauté in the saucepan until golden brown. Remove shrimp and drain on paper towels.
Vanilla Sauce
3 shallots, minced ½ c. dry white wine 1 Tbsp. butter 2 vanilla beans 4 c. fish stock
2 c. coconut milk 1 c. heavy cream 4 oz. butter
Salt and pepper
Heat a small saucepan over medium heat; add the shallots with one tablespoon of butter and cook until lightly golden. Add the vanilla beans and white wine, and reduce by half. Add the fish stock and reduce by half. Add the coconut milk and the cream, reducing by half again. Strain the sauce and add the butter piece by piece, whisking the sauce until all the butter is mixed in. Season with salt and pepper to taste. Pour the vanilla sauce over the shrimp and serve.
Paul Gauguin Cruises |
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