Foods Traditions of Hawaii
Perhaps nowhere else can one sample a cuisine so infused with as many different cultures as in Hawaii. Practically barren of edible plants and animals at one time, it was the early Polynesian settlers who introduced many of the food sources that are still typical of modern Hawaiian food. Hawaiian cuisine can today be categorized into four main groups: Polynesian, modern luau, local and regional. Add this to my Recipe Box.
History
Often described as original fusion cuisine, Hawaiian dishes are steeped in the native foods and traditions that were brought to the islands by Polynesians, mainland Americans, Asians and Europeans. It's no wonder Hawaiian food is so eclectic, though; it was necessary for settlers to bring their own sustenance, because there was little else than bats and lizards, and a few edible birds and plants inhabiting the islands at one time. Early settlers caught plenty of fish and other sea life. Taro became the staple source of carbohydrates, but yams, sugar cane and coconut were also harvested. In the late 1700s, new sources of food exploded with the arrival of trading ships, and the Hawaiian islands were introduced to cows, horses, goats and even more plants.
Polynesian
When people think about Hawaiian food, they usually envision festive luaus. When the Polynesians landed on the islands around 300 AD, they brought with them their native plants and animals, most notably taro and pig. It was the Polynesians who introduced the concept of the luau, a feast of food prepared to celebrate important events and milestones such as weddings. One of the traditional meat dishes of the luau is the kalua pig, which is slow-roasted in a shallow earthen pit called an imu. You might find lomi salmon, which is a type of raw fish that is diced and seasoned. Another traditional luau food, poi, is cooked and mashed taro root. Lau lau are foods that are wrapped in ti leaves and steamed alongside the kalua pig in the imu. For dessert, there's the splendid coconut cream pudding called haupia.
Modern Luau
Although traditional luaus are still celebrated in Hawaii, modern luaus have become more popular. The dishes that are served are similar to the Polynesian luau; however, shortcuts are usually taken to hasten the preparation steps. The modern luau is prepared mostly for the benefit of visiting tourists who want a taste of the true Hawaiian experience.
Local
Hawaii's local, or kama'aina, cuisine hardly seems local at all. With influences from China, Europe, Japan, Korea, the Philippines and mainland America, one would assume the cuisine would be more worldly on these islands than in any other culture. But it's the blend of these separate cultures that creates a taste entirely unique to Hawaii. There are three main dishes that are considered local. The traditional plate lunch offers a serving of shoyu chicken, mahimahi curry or teriyaki beef served with a side of rice and macaroni salad. Spam is a wildly popular dish, too, and it's often served sliced or fried with rice and rolled with seaweed. Lastly, poke is raw octopus that is seasoned with seaweed.
Regional
In the 1990s local chefs got together and decided to rethink how Hawaiian food is prepared. Tired of serving provincial fish dishes and imported produce, they began focusing on including fresh, regional ingredients in their cuisine. With this change in attitude, foods unique to Hawaii were born. Some of these include Puna goat cheese, Waimanalo greens and Kahuku prawns.
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