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Culinária / 17/05/2021

WORLD NEWS

Hawaiian cuisine

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Hawaiian cuisine


Marked by tropical fruits, many vegetables, fresh fish, mollusks and other seafood, Hawaiian food refers to summer and freshness.

It is generally light and carries a tropical climate. At its base is Polynesian, but it has the influence of European cuisine that makes it more familiar to the Western palate.

History of Hawaiian Gastronomy

When the Polynesians arrived in Hawaii in 300 to 500 A.D., there were few edible plants in the region. They introduced about thirty new species for food, including fruits, sweet potatoes, yams and, mainly, taro (Colocasia esculenta), which a porridge called Poi was made. Animals like chicken and pig were also taken to the island.

After intercontinental contact, in the 18th century, Hawaiian cuisine changed a lot. Europe, grapes, pineapples, oranges, limes, beans, cabbages, potatoes, peaches, melons, corn and lettuce were brought. In addition, Chinese rice, seafood and fish make up a large part of the diet.

Hawaii is home to a wide variety of vegetables little known in the West. Hala (Pandanus tectorius), kukui (Aleurites moluccanus) and pia (Tacca leontopetaloides) are very little vegetables consumed in Brazil and considered exotic.

Typical Hawaiian Dishes

Kalua Pork - Salted pork, roasted with coal 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 "poke" in Hawaiian.

Musubi - Popular snack there, consists of a slice of grilled ham with rice and nori seaweed.

Manapua - China the Hawaiians imported cha siu bao, a bread stuffed with pork and some sauce, such as oysters or spicy.

Lau lau - Steamed fish and pork wrapped in taro leaves.


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