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Hawaiian Food



Don't know your kulina from your kulolo? Have no fear. Whether you’re dining at an ocean-view hotel restaurant or a traditional lu'au, our guide to Hawaiian food terms will arm you with the necessary culinary lingo to negotiate any menu
. Enjoy your poi!


‘Ahi: (thuunnus albacares) yellow-fin tuna
‘Aila pua’a: lard
‘Aina awakea: lunch
‘Aina, pa’ina: meal
‘Aka’akai: onion
‘Akala, kala: raspberry
Aku: (katsuwonus pelamis) bonito, skipjack fish
‘Alani: orange (the fruit
or tree)

Hale ‘aina
: restaurant, café
Haupia: coconut milk pudding
Hou; maka, makamaka hou (as fish): fresh
Hua, huamoa (chicken): egg
Hua, hua’ai: fruit
Hua paka, hua palai i ka‘awili ‘ia: omelet
Huawaina malo‘o: raisin.
Huli huli chicken: chicken seasoned with soy sauce and cooked on a rôtisserie

Imu
: underground oven
‘I’o pipi i wili ‘ia: hamburger
‘I’o pua‘a uahi: bacon
Iwi‘ao‘ao: spareribs

Kai, kupa
: soup
Kaloke: carrot
Kalua: to bake in a ground oven (imu), often used to describe pig served at luaus
Kamano: salmon

Kapiki: cabbage
Kaukama: cucumber

Kele: jelly
Ko‘ala: barbecue
Koko: cocoa
Kokoleka: chocolate
Kope: coffee
Kuawa: guava
Kulina: corn
Kulolo: pudding made of grated taro and coconut milk
Kumu: (parupeneus porphyreus) goatfish

La‘au ‘ai
: chopsticks
Laho-pipi: eggplant
Laiki: rice
Laiki loloa: long rice
Lapaki, ‘iole lapaki: rabbit
Lau ‘ai ‘ia: salad
Laulau: steamed or broiled package of ti leaves or banana leaves containing pork, beef or fish with taro tops
Liliko‘i, lemi-wai, lemona, pohapoha: (P. edulis f. flavicarpa) passion fruit, a tart fruit used for desserts and beverages
Limu: seaweed
Lomilomi salmon: luau dish consisting of raw chunks of salmon mixed with tomatoes, onions and seasalt. Also lomi salmon
Lu‘au: hawaiian feast

Mahimahi
: (coryphaena hippurus) dolphin fish, not to be confused with the mammal—also "Mahi"
Mai‘a: banana
Mai‘a: plantain
Makale: sardine
Manako: mango
Manapua: steamed bun filled with sweet pork
Manu-kapalulu: quail
Mea‘ai momona: dessert
Mea‘ono: cake
Moa: chicken
Mo‘a loa: overcooked

Na‘aukake
: sausage
Na manu ‘ai ‘ia e like me ka moa: poultry
Na palaoa me na mea ho‘ono‘ono i waena: sandwich
Nioi: chili pepper
Niu: coconut

‘Ohelo
: (vaccinium reticulatum) a small native shrub in the cranberry
family with round, red  or yellow berries, eaten raw or cooked for sauce
‘Ohelopapa: strawberry

‘Ohe: bamboo
‘Oma, loke, ‘ohinu: roast
Ono: (acanthocybium solandri) a large mackerel-type fish
‘Ono ka ‘ai: appetite
‘Opae: shrimp
‘Opakapaka: (pristipomoides sieboldii) blue snapper
‘Opihi: (heliconiscus sp.) limpet
‘Opihi malihini: abalone

Palai
: fried
Pulehu: broiled
Pia, bia: beer
Pia kulina: cornstarch
Pinika, wineka: vinegar
Pipi: beef
Pipi kaula: beef jerky, broiled before eaten—also "pipikaula"
Poha: (physalis peruviana) gooseberry in the tomato family, often used for making jam
Poi: cooked taro thinned with water and pounded into a paste—a staple of ancient Hawaii
Poke: raw fish chunks mixed with seaweed and seasonings
Poki aku: bite-size pieces of raw tuna mixed with seasonings—also "poke"
Puhi: eel
Pupu: hors d’oeuvre

Tako
: octopus or squid

‘Uala-kahiki
: potato
Uhu: parrotfish
Ula: lobster
‘Ulu: (artocarpus altilis) breadfruit tree
Ulua: a species of jack crevalle

Wai
: juice
Waiu: milk
Waiu luliluli: milk shake
Wana, ‘ina, ha‘uke: sea urchins
 

 

                                                        

Shrimp Ceviche with Guacamole

2 lbs cooked shrimp
3 cups lime or lemon juice
3 ripe fresh tomatoes diced & seeded
1 sweet maui onion (or red onion) minced
8 oz diced green chiles
3 tbs cilantro minced
2 tsp kosher salt
2 tbs virgin olive oil
2 tsp dried mexican oregano

Soak shrimp overnight in lemon juice. Rinse shrimp and put into colander to
drain. Toss shrimp with all ingredients. Salt to taste. When adding oregano,
crush in hand or use a mortar and pestle. Serve with avocado or guacamole
and tortilla chips.


Mango Cheesecake

2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 teaspoon vanilla
Juice from half a lime
3 tablespoons flour
3 tablespoons cornstarch
1 pound sour cream
8 tablespoons mango puree (see note)

Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tablespoon butter.

Using metal knife in a food-processor, process cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape again. With machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree; pulse until incorporated.

Pour mixture into prepared pan and bake 1 hour. Do not open oven door.

Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days. Remove from pan to serve and decorate with mango slices.

For mango puree, scoop the flesh out of a mango and puree in a blender or food processor fitted with metal blades.

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