by Angie Yomo

Created on: May 07, 2008

Contrary to popular belief, the addition of pineapple to a dish does not make it Hawaiian. In fact, pineapples are not even native to Hawaii. So I am sorry to say that your "Hawaiian Pizza" is merely a "Ham and pineapple pizza" neither created nor popular in the islands.

So what is authentic Hawaiian food?

To us locals, authentic Hawaiian food can be divided into two categories, traditional and non-traditional. Traditional Hawaiian food refers to dishes emerging from old Hawaii, the luau spreads of centuries past and daily staples that fueled the natives. Non-traditional Hawaiian food is birthed out of the cultures of immigrant plantation workers, foods not created by Hawaiians, but unique to the Hawaiian islands and staples to the local diet. Here is a general guide that will help you eat your way through Hawaii.

TRADITIONAL HAWAIIAN FOODS::

Poi (po-ee): This is the starch staple of the native Hawaiian diet. Consisting of mashed cooked taro (corm of the kalo plant) mixed with water, poi was once revered as a representation of the Haloa, or ancestors of the native Hawaiians. The flavor of this purplish, glutinous dish is somewhat like paste and usually an acquired taste. Though considered sacrilege my many, some locals like to add a spoonful or two of sugar.

Lau-lau (la-ow la-ow): Beef, pork, or chicken and some tasty morsels of salted butterfish are bundled into a taro leaf pouch then wrapped in ti leaves. Traditionally cooked in an imu, or underground oven, the outer ti leaves are then discarded leaving behind a succulent packet of moist greenery and rich meat.

Poke (po-kay): A seasoned raw fish salad, usually prepared with Ahi. The cubes of fish were traditionally mixed with sea salt, seaweed, and kukui nut oil. Today, other ingredients of Asian inspiration including soy sauce and sesame oil are popular additions to this exotic yet surprisingly tasty dish. I must mention that I hate raw fish, but I will eat poke. Try it.

Squid Luau (Loo-ow): Sometimes prepared with chicken instead of squid, either ingredient is cooked with taro leaves and coconut milk until it becomes a pot of dark green mush. Though unappetizing in appearance, upon tasting you'll discover that it has a smooth and creamy consistency and if prepared right, the bits of chicken or squid will practically melt in your mouth.

Sweet Potato/yam: Rounds of unseasoned sweet potatoes or yams is a common side dish to a Hawaiian meal dating back to early Hawaii.

Lomi Salmon (Low-mee): A diced salad of salted

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