Chef Makoa
Iʻa Tunu (Marquesan Grilled Reef Fish with Miti Haari)
Reef fish off the morning line, salted clean and grilled ʻEnana style, then served with fresh-squeezed miti haari, the coconut sauce that keeps the plate rich without hiding the fish.
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Chef Makoa
Kaveu i te Haari (Marquesan Coconut Crab in Fresh Coconut Cream)
The Marquesan kaveu of Henua ʻEnana, coconut crab simmered gently in fresh miti haari until the shell shines and the sweet meat tastes like the crab walked through the coconut grove.
Chef Makoa
Kaʻaku (Marquesan Roasted Breadfruit Pounded with Coconut Cream)
On the Marquesan table of Henua ʻEnana, roasted mei breadfruit is peeled, pounded warm, and loosened with fresh miti haari until it eats soft and rich. This is kaʻaku, not Tahitian poʻe.
Chef Makoa
Puaʻa Vao (Marquesan Roasted Wild Boar)
Wild valley pig from the Marquesas, salted, wrapped in leaf, roasted slow until the fat shines, then served with fresh miti haari and breadfruit for the celebration table.
Chef Makoa
Cabri au Lait de Coco (Henua ʻEnana Wild Goat in Coconut Milk)
Wild goat from the high valleys of Henua ʻEnana, browned and braised slow in fresh coconut cream with onion, garlic, and bay, then served with mei, the breadfruit heart of the Marquesas.
Chef Makoa
Puaʻa Toto (Fatu Hiva Marquesan Pork in Blood)
Puaʻa toto is Fatu Hiva's old, strong comfort food: pork simmered low in its own blood with onion, served beside mei, the breadfruit heart of Henua ʻEnana.
Chef Makoa
Kaveu (Marquesan Boiled Coconut Crab from Henua ʻEnana)
The Marquesas, Henua ʻEnana, gives kaveu with a careful hand: coconut crab boiled simply in sea-salt water, shell glowing orange, sweet meat served with fresh miti haari.
Chef Makoa
Uà Nunu Pataka Haaènana (Marquesan Grilled Spiny Lobster)
Reef spiny lobster from the Marquesas, split in the shell and kissed by the grill, then dressed with fresh miti haari, coconut cream, lime, and green onion, bright against the rough Pacific.
Chef Makoa
Taro ʻEnana (Marquesan Roasted Taro)
Whole taro roasted firm the Marquesan way, peeled warm, salted simply, and served beside fish with fresh miti haari, the coconut sauce that keeps the table generous.
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