![]() Served with a Polynesian flair, Spam in the islands can be found combined with rice and wrapped in seaweed, or served with eggs topped with pineapple. The state’s love affair with Spam began during World War II, when rationing created just the right conditions for the rise of a meat that needs no refrigeration and has a remarkably long shelf life.Īnd leave it to the Hawaiians to make Spam uniquely their own. Hawaiian residents eat more than 6 million containers every year, the nation’s highest per capita consumption of the processed meat. ![]() Yes, that pink pork that is pressed into a can. Hawaiian Purple Sweet Potatoes maintain their lovely lavender hue even after cooking ![]() These purple potatoes have a naturally creamy flavor and texture and hold their shape well for salads. They are wonderfully versatile and can be a key ingredient in everything from chips to ice cream. Their natural sweetness casts them as a star in desserts and as a wonderful contrasting flavor in savory dishes as well. Hawaiian Purple Sweet Potatoes have a beautiful purple coloring which makes them appealing to kids and are visually attractive when plated. By 1400 AD sweet potato farming was quite extensive and regular consumption was definitely a main portion of the islander’s healthy diet. Sweet potatoes are such an important part of a the Polynesian diet that they were one of the 30 plants the Polynesians selected and brought with them when they first settled Hawaii in the 6th century. These tubers are a member of the morning glory family and are called ‘uala in Hawaiian. Hawaiian Purple Sweet Potatoes. (See top photo) Sour poi is also used as a cooking ingredient, usually in breads and rolls.Ģ. Sour poi is still quite edible and delicious with salted fish, lomi lomi salmon, and terriyaki meat on the side. Each day thereafter the poi loses sweetness and turns slightly sour. Poi has a paste-like texture and a delicate flavor. The desired consistency is highly personal, and can range from liquid to dough-like, being called one-finger, two-finger or three-finger, depending on how many fingers you would have to use to eat the poi by dipping it out of the bowl. The consistency is determined by the amount of water that is added during the mashing process and again just before serving. The tuber is cooked either by baking or steaming, and then mashed to a viscous fluid. It's our honor and privilege to help feed your growing families and to do our part in taking care of the earth that they will inherit.For centuries a staple of the Polynesian diet, poi is made from the tuber of the taro plant. At the core of each recipe is one or more voyaging superfoods that have a storied history of feeding the people of Hawaii and are especially rich in nutrients and antioxidants that help babies develop healthy immune and digestive systems. Just honest-to-goodness food straight from Hawaii. What you see listed on every pouch is what you get - no applesauce bases, artificial flavors, genetic modifiers or synthetic preservatives. Founded with the goal to provide the absolute best food to growing babies in Hawaii and beyond, only whole fruits and vegetables in our recipes. Piko Provisions nourishes the next generation with delicious, sustainable foods made from all-natural Hawaii-grown ingredients and superfoods. This powerful purple puree is packed with antioxidants, potassium, fiber and iron to boost immune and digestive systems and make every giggle more magical.īetter Baby Food, Made with Aloha. ![]() Bright purple Okinawan sweet potatoes team up with ridiculously ripe Hawaii bananas and belly-filling taro in a sweet & creamy baby food combo to thrill growing taste buds.
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