There really is nothing like a global lockdown and grounding of flights to highlight that you’re living on an island in the middle of the ocean…

With all the “par avion” products suddenly not available in the supermarket, I have had to make a few adaptations to my usual shopping/cooking. Many items either haven’t been available at all, have been sporadic at best or have been actively rationed:

• Fresh chicken. Now other than the occasional pre-marinated chicken wings, we have had no plain fresh chicken breasts or thighs pretty much since lockdown started as they usually come via aeroplane from NZ. HOWEVER, there has been an abundance of smoked chicken breasts available. I’d never personally used smoked chicken before, but I have to say, its pretty good stuff!! Obviously it works well in any salad, but I’ve also found that anything with strong flavours (Thai curries, tagine, Indian curries, fajitas etc) do not seem to suffer from the smokey flavour at all. Not to mention how much prep time it cuts down on! Don’t get me wrong, I’m looking forward to having fresh chicken to cook with again soon, but I will definitely be keeping some smoked chicken onboard for quick meals in future. 

• Eggs. This one baffles me as there are huge numbers of chickens wandering around this island (which also makes you question the above lack of chicken but never mind) so you’d think eggs wouldn’t be a problem. However within the first week or so, big signs went up in the supermarkets limiting shoppers to 1 carton of 12 eggs only. Not too big a deal obviously, just meant cutting down on weekend brunches.

• Avocados. Ok, I know this is such a middle class millennial fruit… but god am I missing avocado! We haven’t seen them in at least a couple of months. The number of Mexican meals I’ve made that have been crying out for a creamy guac doesn’t bear thinking about.
• Salad. I’ve mentioned before that fresh produce in Tahiti is pretty hit and miss, but since the lockdown the salad leaves have been so sporadic. One week there’ll be an abundance of different types of lettuce, spinach, rocket etc and then the following 3 weeks will have no lettuce at all and just pots of alfalfa or bean sprouts. I hadn’t realised how much I rely on a crisp green salad to go with so many different types of meals, but it’s good to have to think outside the box and do more shaved fennel, courgette ribbon or roast veg based salads. 
• Baking paper. THIS IS THE WORST! I have no idea why the supermarkets have had plenty of clingfilm and foil but not baking paper for so long, but it’s so frustrating.
• Nice cheese. One of the best things about being in FRENCH Polynesia is supply of incredible cheeses. Not anymore though. Theres pretty much always Brie, Emmental and a locally made fresh cheese, but anything specific such as feta, mozzarella, parmesan, cheddar etc is in very short supply currently.

Ok I should stop whinging now. Basically, we really haven’t been affected that badly compared to many other countries. As Tahiti implemented strong restrictions whilst we were still only on around 30 cases, they have managed to isolate the virus and we now have no active cases and life is pretty much back to normal – albeit with more masks and alcohol gel. For example, I am currently typing this sat in the marina bar with a pizza and a gin and soda. However, as tourism is such a big part of their economy, the international border will open again on the 15th July, so we shall see what happens then…

Happy lockdown,

Abbi x