Hawaiian food offers the best of ‘Pacific Rim’ and ‘New American’ cooking styles, influenced by Chinese, Mediterranean, Mexican and other Asian countries. Many dishes are based on chicken, pork, seafood and local fruit and vegetables cooked using traditional methods. The classic traditional Hawaiian feast is the
luau based around a
puaa kalua (whole pig) that has been shaved and rubbed with rock salt on the inside. It is then placed on chicken wire, filled with hot stones from the fire, and cooked in an
imu (pit) along with sweet potatoes, plantains
and sometimes
laulau (pork, butterfish and spinach-like taro shoots wrapped in leaves and steamed). Served with traditional Hawai’ian
poi (thick paste made from ground taro).
Regional specialties:
• Local seafood includes
moi (mullet)
ulua,
opakapaka (pink snapper), lobster, yellowfin tuna and mahi-mahi.
• Hawaiian breakfast specialties are macadamia nuts and banana and coconut pancakes with coconut syrup.
• Pineapple and other tropical fruit.
NightlifeBars and
nightclubs abound, especially on Oahu and Maui. Top international stars are booked, whilst
luau shows (traditional Hawaiian banquets followed by live performances of music and dancing) are in themselves a great attraction.
Jazz, big band music, tea dances and hula groups are all available.
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