This gallery covers Zach's experience with this Tahitian feast, starting from a Saturday morning to a Sunday afternoon -- including the 3 a.m. prep of the earthen oven pit. You'll see how all the hard work pays off in authentic Tahitian cuisine.
For Zach Stovall's story, see his "ISLANDS Wish List: Cook a Tahitian Feast" digital photo book.
For more culinary travel ideas, see the special Island Food issue of ISLANDS magazine.















