Hawaii is renowned for lots of things like: surfing, anthurium flowers and hula. However today I'd like to discuss Hawaiian food. Hawaii is populated with people with several unique nationalities and its food displays this massive multitude of influences. Hawaii's food is a mixture of Asian, European and Hawaiian influences.
A Lau-Lau is really a savory Hawaiian food which ordinarily consists of pork, salted butterfish and taro root wrapped in an internal coating of taro leaves and then an outer coating of ti leaves, that are designed to seal in the moisture to keep the meat soft and moist. It's cooked within an imu (an underground oven) for many hours until the meat is so soft that it comes off the bone. When it is dished up, you open it up and consume everything but the ti leaves.
Spam musubi features a Japanese and a modern Hawaiian influence. Musubis are definitely Japanese foods. They're balls of salted rice which are occasionally covered with seaweed. While spam was introduced to Hawaii during World War II. Because meat was scarce, island residents started using spam in quite a few dishes including spam musubi, that is essentially a musubi with a piece of spam. This preference for spam has not receeded and Hawaii has one of the top per household levels of spam consumption in the planet.
Malasadas had been delivered here by Portuguese sugar plantation workers. They're a lot like donuts except they do not have holes in the center. The conventional reason for making them would have been to deplete all of the sugar and lard within the home before Lent. The immigrants would often share these tasty sweets with their community and this is how malasadas grew to become well-known in Hawaii.
Finally, poi was introduced here by the early Polynesians, who settled the islands. Poi is produced by mashing cooked taro root with water. A dense paste-like mixture is formed and it's the center piece of a conventional Hawaiian meal. A lot of folks remember their first experience with poi and numerous people state that it has a texture and consistency that resembles paste. But those that stick with it frequently acquire a preference for it.
A Lau-Lau is really a savory Hawaiian food which ordinarily consists of pork, salted butterfish and taro root wrapped in an internal coating of taro leaves and then an outer coating of ti leaves, that are designed to seal in the moisture to keep the meat soft and moist. It's cooked within an imu (an underground oven) for many hours until the meat is so soft that it comes off the bone. When it is dished up, you open it up and consume everything but the ti leaves.
Spam musubi features a Japanese and a modern Hawaiian influence. Musubis are definitely Japanese foods. They're balls of salted rice which are occasionally covered with seaweed. While spam was introduced to Hawaii during World War II. Because meat was scarce, island residents started using spam in quite a few dishes including spam musubi, that is essentially a musubi with a piece of spam. This preference for spam has not receeded and Hawaii has one of the top per household levels of spam consumption in the planet.
Malasadas had been delivered here by Portuguese sugar plantation workers. They're a lot like donuts except they do not have holes in the center. The conventional reason for making them would have been to deplete all of the sugar and lard within the home before Lent. The immigrants would often share these tasty sweets with their community and this is how malasadas grew to become well-known in Hawaii.
Finally, poi was introduced here by the early Polynesians, who settled the islands. Poi is produced by mashing cooked taro root with water. A dense paste-like mixture is formed and it's the center piece of a conventional Hawaiian meal. A lot of folks remember their first experience with poi and numerous people state that it has a texture and consistency that resembles paste. But those that stick with it frequently acquire a preference for it.
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