This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor.
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Poisson Cru, or E’ia Ota
Poires au Vin Rouge
(French pears poached in red wine)
As a French dessert, poires au vin rouge is a classic and a fine way to finish an autumn meal when pears are in season. Perfect after a dinner of venison, duck or goose.
Podina Chatni
(Indian mint chutney)
Serve this refreshing mint chutney as a condiment for of curries, rice dishes, breads, scrambled eggs, pakora and other appetizers.
Po’e
(Tahitian fruit pudding)
Po'e (POH-eh) is a popular fruit pudding found at all traditional Tahitian tamara'a barbeques. Originally the pudding was wrapped in banana leaves and baked in the fire pit.
Plov
(Central Asian rice pilaf with lamb or beef)
The Uzbek version of rice pilaf, called plov (ПЛОВ), uses lamb, onions, and carrots and is considered the national dish of Uzbekistan.
Planter’s Punch
(Caribbean rum punch)
This fruity punch has become a popular beverage to serve to guests throughout the Caribbean. Recipes vary widely, but they all contain rum, lime juice and a sweetener or other fruit juices.
Plantain Porridge
(Nigerian plantain and vegetable stew)
Plantain porridge is a Nigerian vegetable stew made with the starchy cousin of common bananas.
Plantain Fritters
(Jamaican fried plantains)
Plantain fritters are popular in many tropical cuisines. These tasty fried puffs are eaten throughout the Caribbean and are also popular in the Philippines.
Plátanos Fritos
(Latin fried ripe plantains)
Plátanos fritos are popular in many countries around the world where the plantain is sometimes a major source of starchy calories. Make sure to use ripe plantains for this dish.
Pizza Napoletana
(Italian traditional pizza from Naples)
Flatbread baked with toppings dates to Roman times, but it wasn’t until the 1800s that Italians added tomato sauce and cheese. The basic pizza in Naples must have a thin crust, fresh tomato sauce and mozzarella.