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 a tasty Hawaiian foodstuff that normally contains pork, salted butterfish and taro root covered in an internal layer of taro leaves and then an outer covering of ti leaves, that serve to seal in the moisture to make the meat soft and succulent. It is prepared in an imu (an underground oven) for several hours till the meat is so tender that it drops off the bone. When it's served, you open it up and consume every thing but the ti leaves.
Spam musubi features a combined Japanese and modern day Hawaiian influence. Musubis are clearly Japanese food items. They are hunks of salted rice which are sometimes wrapped in seaweed. Whilst, spam was introduced to Hawaii during World War II. Because meat was hard to find, island residents began utilizing spam in many meals including spam musubi, which is basically a musubi with a portion of spam. This love for spam hasn't decreased and Hawaii has one of the top per capita rates of spam consumption in the entire world.
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.
Lastly, poi was introduced here by the early Polynesians, who settled the islands. Poi is produced by mashing cooked taro root with water. A heavy paste-like mixture is made and it's the center piece of a standard Hawaiian supper. Almost all people recall their initial encounter with poi and several say that it carries a texture that has a resemblance to paste. But those that stick with it usually obtain a preference for it.
A Lau-Lau is a tasty Hawaiian foodstuff that normally contains pork, salted butterfish and taro root covered in an internal layer of taro leaves and then an outer covering of ti leaves, that serve to seal in the moisture to make the meat soft and succulent. It is prepared in an imu (an underground oven) for several hours till the meat is so tender that it drops off the bone. When it's served, you open it up and consume every thing but the ti leaves.
Spam musubi features a combined Japanese and modern day Hawaiian influence. Musubis are clearly Japanese food items. They are hunks of salted rice which are sometimes wrapped in seaweed. Whilst, spam was introduced to Hawaii during World War II. Because meat was hard to find, island residents began utilizing spam in many meals including spam musubi, which is basically a musubi with a portion of spam. This love for spam hasn't decreased and Hawaii has one of the top per capita rates of spam consumption in the entire world.
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.
Lastly, poi was introduced here by the early Polynesians, who settled the islands. Poi is produced by mashing cooked taro root with water. A heavy paste-like mixture is made and it's the center piece of a standard Hawaiian supper. Almost all people recall their initial encounter with poi and several say that it carries a texture that has a resemblance to paste. But those that stick with it usually obtain a preference for it.
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