Hawaiian Food: The Integration Of Many Cultures
Authentic Hawaiian Foods
By Elizabeth Harrell

Hawaiian food combines the cuisine of many different cultures including Filipino, Chinese, Japanese, Polynesian, Portuguese, Korean and American. As various ethnic groups began inhabiting these tropical islands, they intermingled their cultural recipes with the other immigrants creating tasty, uniquely authentic Hawaiian food. The Chinese brought Cantonese fare with its stir fry and sweet and sour dishes. From the Koreans, outdoor cooking pits featuring boneless meats and garlic sauces became permanently integrated. Sweetbreads, chili peppers and tomatoes were contributed by the Portuguese. Thai and Vietnamese influences still exist in Hawaiian food today. The Japanese rounded out the cuisine with noodles and tempura-style cooking. Although not presented in quite the same ways, a version of American macaroni salad and Spam are staples in Hawaii. With such a combination of dishes and ingredients, it’s not surprising that the Hawaiian culture is so varied.

Hawaiian Food Today
While the history of Hawaiian food may take down a long and interesting path, traditional foods of today’s Hawaii reveal a love for the unusual. The common plate lunch includes a main dish of meat or seafood along with macaroni salad and two scoops of white rice. For a snack, a Hawaiian might have spam wrapped in seaweed or spam musubi. Check out these other authentic Hawaiian foods and spices.

1. Salt — Hawaiians have their own type of salt for seasoning their dishes. Alaea sea salt has traditionally used by the locals for flavor. It has an interesting pink color that is the result of added alaea (baked volcanic red clay) which adds iron oxide to the seasoning.

2. Poke — This raw fish salad is most often made with tuna, the most popular fish in Hawaii. Ahi (yellowfin) tuna is usually chosen for poke. It is seasoned with sesame oil, soy sauce, seaweed and kukui nut.

3. Poi — Crushed taro root makes up this most venerable of Hawaiian staples. Visitors rarely enjoy poi because it has the texture of and tastes like paste. Hawaiians claim that it is an acquired taste and the more you eat, the better you’ll like it. In the past, poi was a sacred dish. It was believed that, when poi was served at dinner, the spirit of Haloa (a Hawaiian ancestor) joined the meal. This belief is based on the historical Hawaiian idea that the taro plant was an original ancestor of their people.

4. Manapua — Chinese food peddlers brought this tasty treat to Hawaii and now it never left the islands. Basically, it is a pork stuffed bun; today, they are sold out of trucks near beaches and parks.

5. Lomi-lomi salmon — Lomi means “to massage” in Hawaiian and this dish includes salted cubed salmon, crushed ice, tomatoes and green onions. The ingredients are all massaged together by hand. Poi is often served along side of lomi-lomi salmon.

6. Lau lau — Steamed fish and pork with vegetables are wrapped in taro leaves and steamed like a tamale.

7. Saimin — These thin Chinese noodles are often served with green onions, fish cake, roast pork, shrimp or spam. In Hawaii, you can get saimin at the local McDonald’s.

8. Spam — Yes, it’s the same Spam that you see on the canned meat shelf in the grocery store and Hawaiians love it. They consume more Spam per capita than anyone else in the world. Spam is eaten as a main dish, side dish and even added to soups.

10. Haupia — Sugar, salt and corn starch are combined with coconut milk and cooked until thick and smooth. The result is a gelatin-like desert served in squares.

11. Malasada — From the Portuguese, it is a deep fried donut coated in powdered sugar.

12. Kalua pig — This pork is cooked in an underground oven called an imu for 6 or 7 hours. The result is a tasty and tender pulled pork.

Hawaiian Luaus
Hawaiians throw luaus for graduations, birthdays, weddings and other special occasions. While they’re not typically as elaborate as commercial luaus for tourists, the private ones usually include many traditional Hawaiian foods (definitely the kalua pig) as well as tropical fruits. Luaus originated from celebrations in honor of foreign dignitaries visiting the islands. The largest known luau was thrown by King Kamehameha III in 1847 which included 1500 people and 271 hogs, according to the Office of Hawaiian Affairs. Luaus often begin by serving pupu (“appetizers” in Hawaiian) platters. Other possible luau foods include the following:

*  Corn chowder and Portuguese bean are commonly served soups.

*  A variety of cakes and breads infused with banana, coconut and guava flavors. There’s even a bread made from poi.

* Meat dishes, other than kalua pig, might include char siu (Chinese barbeque spareribs) and Teriyaki beef.

*  A selection of chicken dishes such as: chicken adobo stew that is made with pork, vinegar, soy sauce and garlic; chicken katsu, a Japanese fried chicken cutlet; huli huli chicken, which is basically Hawaiian barbecue; and chicken luau which is chicken cooked with taro leaves and coconut milk.

*  Side dishes at luaus are made up of macaroni salad, an influence from the mainland, Chinese and Japanese rice recipes and sweet potatoes.

*  Sweet refreshing desserts range from fresh cut fruit (especially pineapple) to haupia.

Hawaiian Seafood
Tropical islands are usually known for fabulous seafood, and Hawaii’s no exception. Three types of tuna: skipjack (aku), yellowfin (ahi) and albacore (tombo) are featured in the cuisine. While any of the tuna may be grilled, the ahi is also used for poke and served as sashimi.

Pacific blue marlin is sturdy enough to barbecue, and many Hawaiian fish such as swordfish, mahi mahi and wahoo are served grilled. Grouper and red snapper are most often served steamed or baked;  moonfish generally gets smoked or served as sashimi. Shrimp and other shellfish round out this bounty from the sea. The abundance of seafood offers a wide variety of options for main dishes and multiple recipes such fish salad and sushi.

Hawaiian Fruits
With a multitude of fresh tropical fruit to choose from, it’s not surprising that Hawaiian breads and cakes are loaded with them. Coconuts, bananas, raspberries, strawberries and sugar cake sweetened the daily lives of early Hawaiians. What about pineapple, you ask? Actually, pineapple wasn’t even cultivated in Hawaii until the early 1800s when a botanist and advisor to King Kamehameha III introduced them to royalty. Whether consumed fresh, as juices or in baked goods, you can’t beat the natural vibrant fruit offered on the islands.

Throw a luau and make some of your own Hawaiian food. For authentic Hawaiian recipes, visit Hawaiian-recipes.com and alohafriendsluau.com. You can also get some great tips for hosting your own luau. If you take a trip to Hawaii, be sure to taste all of the wonderful dishes you’ve discovered. When you experience the tastes and textures of the islands’ food, you experience all the cultures who came together to create them.


Tropical/Luau Invitations