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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.
Kalo was the primary staple food in the Native Hawaiian diet. The tubers are grown in lo`i kalo, terraced mud patches often utilizing spring-fed or stream irrigation. Kalo are typically steamed and eaten in chunks or pounded into pa`iai or poi. Additionally, the leaves are also utilized as wrappings for other foods for steaming.
Botanists and archaeologists believe that the Polynesian voyagers introduced anywhere between 27 and more than 30 plants to the islands, known as canoe plants, mainly for food. [4] The most important of them was taro. [5] For centuries taro, and the poi made from it, was the main staple of their diet, and
Nian gao—(simply known as "gau") a staple of Chinese New Year sold at many Chinese and non-Chinese shops or made in bulk by local households to share with other families [25] Poi donuts/ malasadas, mochi; Portuguese sweet bread or "Hawaiian sweet rolls" outside of Hawaii [26] Spanish rolls—a favorite staple to share in the office to go with ...
2. Anchovies. While eaten on pizzas, in Caesar salad, or on toast, anchovies only became part of the American diet when Italian immigrants started adding them to restaurant menus. While they're a ...
The staple ingredient is fish. Fish is consumed roasted, grilled, raw, and in soups or stews. There is a wide spectrum of edible and enjoyable fish species: tuna (ahi), dolphinfish ( mahi mahi ), parrot fish (pakati), barracuda (ono), coconut crabs and crayfish .
Shelf-staple food items like spices, nuts, coffee and spice blends can be packed in carry-on luggage, while sauces, marinades and oils can be brought home in checked luggage.
Roughly 30 percent of the world's population considers insects a delicacy or dietary staple, a practice that goes back millennia.