Hawaii is made up of eight large islands and many smaller islands.
Polynesians are believed to be the first culture to inhabit the big island of Hawaii some 1,500 years ago. In 1898, Hawaii became a territory of the United States, and in 1959, it became the 50th state. Hawaii has welcomed large populations of Japanese, Filipino, Chinese and Portuguese immigrants. The Hawaiian culture has been inspired by all of these diverse populations. This influence is evident in the dress and customs of the region, and especially in its famous foods. Add this to my Recipe Box.
Poke
Poke is a local Hawaiian food that is made from raw seafood including ahi tuna, lobster or octopus. Poke means "cut piece." The seafood is sliced into bite-sized pieces then combined with other ingredients including seaweed, vegetables, fruits, herbs and nuts. Poke is often served as an appetizer, snack or side dish. Poke was originated by Hawaiian fisherman who would cut their daily catch into small pieces then season them to eat.
Spam
While not native to Hawaii, Spam has been quite popular among Hawaiian residents since World War II. According to Foders, 5 million cans of Spam are sold in Hawaii every year. The processed meat is prepared in a variety of ways including in salads and sandwiches, topped with pineapple and mixed in stir fries. One of the Hawaii's most popular creations, musubi, is a dish made of fried Spam, topped with rice and wrapped in seaweed.
Saimin
Saimin is an Asian-inspired soup with noodles that Hawaiians consider to be a comfort food. It is so widespread that it is available in many fast food restaurants on the islands. Saimin is made with wheat egg noodles that crinkle, making it similar to Japenese ramen or Chinese mein. The other ingredients include a broth made of chicken or fish, a protein like pork, Spam or fish cakes, green onions, soy sauce and chili pepper water.
Poi
Poi is a well-known Hawaiian dish with its origins in Polynesian culture. Often served at luaus, poi is made from taro root, a highly starchy plant like a potato. The taro is boiled, baked or steamed, then mashed until it becomes liquid. Water is added during the mashing and then again right before the poi is eaten. The resulting grayish-purple dish can be served in its liquid state or made thicker, almost doughlike. Poi is traditionally eaten with the fingers, but it can also be used as a garnish.
Laulau
Originally, the Hawaiian laulau was made by wrapping small amounts of pork and fish in lau or taro leaves. The ends of the leaves were then folded and the dish was wrapped again in ti leaves. The laulau was put in an underground oven with hot rocks placed on top and covered with banana leaves. Additional dirt was added to the laulau until it was buried. Modern laulau is often served during lunch along with rice and macaroni salad. It consists of salted butterfish and either chicken, beef or pork wrapped in taro leaves, then steamed on the stove.
Malasadas
The Portuguese brought malasadas to Hawaii. The deep-fried doughnuts are served hot and coated in sugar. In Hawaii, malasadas are served year-round, but they are especially popular before Lent. Locals even refer to Fat Tuesday as "Malasada Day." In preparation for Lent, local stores and bakeries use up their butter and sugar to make large amounts of the doughnuts. Some variations of malasadas include cream filling and cinnamon.
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