I had the privilege of being in Mr. Hoes hawaiian studies class a semester ago at WCC. He is such a great teacher, so much aloha and so much knowledge. We had students from different parts of the world along with us who grew up here. He explained things in such vibrant and exciting way where no matter where you came from, you understood as if you lived here your whole life. Mahalo nui Liko!
here in Appalachia we have Braken ferns, which look just like that fern but skinnier, and are a very tasty vegetable if eaten in moderation (theres a lot of vitamin A and some compounds that can be harmful in high amounts) and make a delicious ingredient for salads or as pickles. Then couple that in with some nice greens and starchy roots it reminds me a lot of turnip greens with fatty pork, and roasted sweet potato. Its funny how its two very different meals from two very different places but put them next to each other you could almost imagine coming from neighboring kitchens.
I had the privilege of being in Mr. Hoes hawaiian studies class a semester ago at WCC. He is such a great teacher, so much aloha and so much knowledge. We had students from different parts of the world along with us who grew up here. He explained things in such vibrant and exciting way where no matter where you came from, you understood as if you lived here your whole life. Mahalo nui Liko!
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Thank You Everything so Ono🤗⚘🌿
Loved listening to this braddah's manao on kalo
Ono looking - Mmmmmm
Waiahole. Yeh man
I know the old folks would say "just eat" or "niele." When Hawaiians eat and no make noise, the food is ono.
here in Appalachia we have Braken ferns, which look just like that fern but skinnier, and are a very tasty vegetable if eaten in moderation (theres a lot of vitamin A and some compounds that can be harmful in high amounts) and make a delicious ingredient for salads or as pickles. Then couple that in with some nice greens and starchy roots it reminds me a lot of turnip greens with fatty pork, and roasted sweet potato. Its funny how its two very different meals from two very different places but put them next to each other you could almost imagine coming from neighboring kitchens.
Do you have to cook the taro first?
For the complete recipe go to cookinghawaiianstyle.com
Absolutely
To make the poi, is the yam boiled with the skin on?
The Taro root is boiled or steamed/pressure cooked with the skin on, then peeled and pounded to make the poi