In 1992, Chefs decided to start cooking with ingredients only grown in Hawaii which became a new style of Hawaiian cooking blending in all of these different cultural foods together. A new Hawaiian cuisine was born!
How do we get the food that the locals eat? You need to leave the resort atmosphere of shaved ice, smoothies and TSA approved pineapple packs and begin a journey that is much further from the mainland then the 3000 miles. You will go into this melting pot of flavors from around the world and you won’t want to come back!
Prior to that contact period, the Hawaiian settlers ate Poi (what they make fun of on TV) which is made from the Taro Root and very nutritious. Go ahead and put some sugar into it if you must, but definitely try it. At the luau it goes best with the salty pork and eliminates some of the salty taste. They did also eat Kalua Pork (cooked in an underground) and most of us continue to eat it often as it is “ono” – delicious! You also must try our raw fish salads called Poke. You can get it many different ways such as with spices or soy sauce. It is so fresh, “brok da mout” (broke the mouth – absolutely delicious).
When the immigration started, more fantastic foods were produced. You need to try the ensaymada (butter topped pastry from the Philippines) and the butter mochi (Japanese made from sweet rice flour). Most of all you need to try a plate lunch. Be careful ordering too many of these as you get “choke” food (huge amount) and definitely can share them.
I cannot go into all the local great food but I have borrowed a list of what people say are the top ten foods you need to try when in Hawaii that separate Hawaii from the mainlands. So brah, if you want to be known for plenny akamai you go grind da kine. But don’t stay momona – we have plenty of outside activities for you! (Brother – if you want to be know for plenty of smarts go eat this food. But don’t stay fat..) And with that – I’m pau!