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Hawaiian Cuisine
Taxonomy Code: PL-1800.0500-300
Eating establishments that offer island specialties such as pit roasted pig or chicken, poi (a starchy paste made from the taro root), marinated raw fish, lomi lomi salmon, rumaki (chicken livers and water chestnuts wrapped in bacon and deep-fried), laulau (pork and chicken wrapped in ti leaves), mahi mahi, macadamia nuts, steamed crabs, fresh coconuts and an array of fresh tropical fruit including papayas, pineapple, guavas, mangos and bananas. Meals in Hawaii are often served in the context of a luau on the beach and tropical island drinks such as mai tais and fruit punch are frequent accompaniments. Kona coffee is often served with dessert.
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