Eat of hawaii
Many traditional Hawaiian foods are dishes originally brought over from Pacific Polynesian islands.
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Though now the islands of Hawaii include a diverse demographic of ethnicities all adding their own flavors, there still remains a vibrant following of traditional favorites – the true tastes of Hawaii.
1.-Poi
The staple and traditional filler starch dish in Hawaiian cuisine is something known as poi.
Poi is a thick paste made from taro root (similar to a yam or potato but with a starchy-er flavor) that is either steamed or baked and pounded. While pounding, water is added to the mixture to create a very sticky pudding like consistency.
Poi has a unique flavor, it’s starchy and slightly sour from the light fermentation in the preparation process. I personally can’t get enough poi while I’m in Hawaii, but I can understand that the flavor and texture does get some getting used to. I like to add a little lomƒi-lomi salmon (see below) to my bowl of poi to make it even better.
If you’re really interested to try poi, you can buy it in powder form, but fresh poi is the best tasting.
2.-Kalua pig
Another giant of Hawaiian cuisine is the famous pork dish known as Kalua Pig.
Cooked in an underground oven (known as an imu), the pork slow roasts so it becomes extremely tender and retains a remarkable smoky flavor.
Kalua pig is similar to southern American pulled pork, but instead of the tangy barbecue sauce it has a pungent wood smoke flavor. In my opinion, kalua pig goes great with a nice big pile of rice!
