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Curuba from Hawaii A kalo lo'i harvest in Maunawili Valley. A lo'i is an irrigated, wetland terrace, or paddy , used to grow kalo ( taro ) or rice. [ 35 ] Ancient Hawaiians developed a sophisticated farming system for kalo , along with over 300 variations of the plant adapted to different growing conditions.
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The Royal Hawaiian dining room served dishes on par with the best restaurants in Europe, with an 1874 menu offering dishes such as mullet, spring lamb, chicken with tomatoes, and cabinet pudding. [34] The massive pineapple industry of Hawaii was born when the "Pineapple King", James Dole, planted pineapples on the island of Oahu in 1901. [5]
Some Hawaiian side dishes are lomi-lomi salmon (salmon salad) and haupia (a coconut dessert). The traditional mayonnaise -based macaroni salad is an American contribution. Another notably American element is the hamburger steak , a ground beef patty smothered with brown gravy served atop rice; adding a sunny-side-up egg makes it a loco moco .
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Poi is a traditional staple food in the Polynesian diet, made from taro.Traditional poi is produced by mashing cooked taro on a wooden pounding board (papa kuʻi ʻai), with a carved pestle (pōhaku kuʻi ʻai) made from basalt, calcite, coral, or wood.