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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.
Hawaii: 100 Sails. City / Town: Honolulu. ... a meal at Bubby's makes a trip to southern Kentucky a must. Though you can order sandwiches and platters of barbecue a la carte, the much-loved buffet ...
Rice was an important food for plantation workers in Hawaii, many of whom were from China, Japan, and the Philippines. Rice provided the carbohydrates essential for the harsh labor involved. [ 21 ] In 1907, Chinese long-grain rice would be the second largest crop after sugar, displacing taro pondfields for rice paddies instead. [ 22 ]
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]
Known as the “Garden Isle,” Kauai is a quieter Hawaiian experience, and February, after the winter rains, is prime time for whale-watching, exploring the island’s waterfalls and hiking trails.
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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