Marked by tropical fruits, many vegetables, fresh fish, molluscs and other seafood, Hawaiian food refers to summer and refreshment.
It is generally light and carries a climate tropical. At its base it is Polynesian, but it has the influence of European cuisine that makes it more familiar to the western palate and, therefore, is becoming popular here.
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History of Hawaiian Gastronomy
When the Polynesians arrived in Hawaii in 300 to 500 AD, there were few edible plants in the area. They introduced about thirty new species for food, among them fruits, sweet potatoes, yams and, mainly, taro (dark colocasia), from which a porridge called Poi was made. Animals such as chicken and pig were also brought to the island.
After intercontinental contact, in the 18th century, Hawaiian cuisine changed a lot. Grapes, pineapples, oranges, limes, beans, cabbage, potatoes, peaches, melons, corn and lettuce were imported from Europe. In addition, Chinese rice, seafood and fish make up a large part of the diet.
Exotic
Hawaii is home to a wide variety of vegetables little known in the west. Hala (pandanus tectorius), kukui (Aleurites moluccanus) and sink (tacca leontopetaloides) are very little consumed vegetables in Brazil and considered exotic.
Hawaiian dishes
- Kalua pig – Salt pork, roasted with charcoal under the ground. It is usually served at luau festivals.
- poke – This dish that is becoming common in Brazil is one of the main Hawaiian dishes and resembles ceviche or sashimi. Raw fish, rice, vegetables, seafood and fruits. The word poke means "to poke" in Hawaiian.
- musubi – Popular snack there, consisting of a slice of grilled ham with rice and nori seaweed.
- manapua – from China, the Hawaiians imported cha siu bao, a bun stuffed with pork and some sauce, such as oyster or spicy.
- lau lau – Steamed fish and pork wrapped in taro leaves.
laulau
manapua
musubi
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hawaii cocktails
Tropical drinks were popularized by tiki bars in the west.
- blue hawaii – Coconut liqueur, ice, rum, blue curacao, orange juice
- Mai-Tai – Tum, curacao, lemon and orange juice
- okolehao – This genuinely Hawaiian liquor is made by fermenting the root of the ti plant (cordyline fruticosa)
