MauiKane
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#3 LAU LAU What it is: In Hawaiian, lau lau means “leaf leaf,” because it is made with layers of ti leaves and taro leaves wrapped around pig and fish. It’s slow-cooked in an underground rock oven (imu) for many hours until it is soft and smoky. The taro leaves become very tender and are edible, while the long ti leaves are used to retain the flavor and are inedible. Ancient Hawaiians used ti leaves to wrap and store or cook many different types of foods. The ancient Polynesians who came on canoes to Hawaii brought pigs (puaa) and ti leaves as well as this cooking technique with them. Western contact has created new versions of this dish with other meats inside, such as beef, and other cooking techniques. How it’s made: In an imu. A modern version can also be made in a crock pot. buzzfeed.com TO BE CONTINUED.....
#2 LOMI SALMON What it is: This dish is made with cured raw salmon that’s diced and mixed with tomatoes, onions, and occasionally hot peppers. Lomi salmon is made entirely of post-contact ingredients: In the late 1700s, whalers and merchants arrived in the islands, bringing with them salted fish, and in 1791 Don Francisco de Paula Marin, an influential Spaniard, came to Hawaii, bringing tomatoes and onions. How it’s made: Lomi in Hawaiian means “to massage,” and the name is taken from how the dish is prepared — the ingredients are massaged together with the salted fish. It is always served cold and often mixed with poi when eaten. buzzfeed.com TO BE CONTINUED.....
#1 POI What it is: Poi is a sticky paste made by mashing taro (kalo) root, and tastes delicious mixed with almost any item on the Hawaiian plate. Taro is the low-calorie staple that ancient Hawaiians ate with most meals; it was considered the life force. Taro probably arrived in Hawaii between 200 to 500 A.D. along with the earliest Polynesians that came to the islands. At one time, Hawaiians cultivated more than 300 varieties. How it’s made: By mashing the root of taro with a poi pounder while adding water until it’s the right amount of mushy and gooey. Many say poi tastes best a few days old, with fermentation giving it a slightly sour taste. If you don’t have time to hand-pound your poi, you can also make it in a mixer. buzzfeed.com TO BE CONTINUED.....
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