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Tamales and beans are a common food that the Tarahumara carry with them on travels. Wheat and fruits were introduced by missionaries and are a minor source of nutrition. The fruits grown by the Tarahumara include apples, apricots, figs, and oranges. The Tarahumaras also eat meat, but this constitutes less than 5% of their diet.
Hawaiians traditionally cook the starchy, potato-like heart of the taro corm for hours in an underground oven called an imu, which is also used to cook other types of food such as pork, carrots, and sweet potatoes. [7] Breadfruit can also be made into poi (i.e. poi ʻulu), Hawaiians however consider this inferior in taste to that of the taro. [8]
Botanists and archaeologists believe that these voyagers introduced anywhere from 27 to more than 30 plants to the islands, mainly for food. The most important of them was taro . For centuries, taro—and the poi made from it—was the main staple of the Hawaiian diet, and it is still much loved.
In Hawaii, Spam is a staple in people's pantries. Here's the story behind why the canned meat is so popular in the islands. Eat like a local: The story behind why Spam musubi is so popular in Hawaii
Curuba from Hawaii A kalo lo'i harvest in Maunawili Valley. A lo'i is an irrigated, wetland terrace, or paddy , used to grow kalo ( taro ) or rice. [ 35 ] Ancient Hawaiians developed a sophisticated farming system for kalo , along with over 300 variations of the plant adapted to different growing conditions.
Quercus tarahumara is found on the western slopes of the northern Sierra Madre Occidental in northwestern Mexico. Its range includes the Sierra of southeastern Sonora, southwestern Chihuahua, northeastern Sinaloa, and northwestern Durango states, along with several sky island ranges lying west of the main mass of the Sierra in Sonora and Chihuahua.
Hawaiian wine is produced mostly on the island of Maui and the island of Hawaii. Hawaiian beer is represented by the largest brewpub in the state, Kona Brewing Company. From 1901 to 1998, "Primo" was one of the most popular Hawaiian beers, and as of 2008, has returned to production, though it is now brewed in California.
The "raw" seafoods listed above additionally can be cooked. The following have not been listed by the FDA safe for raw consumption, but are traditionally caught in Hawaii for consumption also: [14] Awa ʻaua: Hawaiian ladyfish; Hīnālea: wrasse; Kala ʻōpelu: sleek unicornfish; Laenihi: razorfish/ peacock wrasse (nabeta) Munu: doublebar ...