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are harvested, dried, and husked. The exposed dried nuts are roasted over hot coals until evenly blackish brown. They are then cooled, sometimes dipped in cold water to crack the secondary husk and expose the kernel. First ground with a stone and mortar, the crushed kernels are then mixed with
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in 2005. It was made with fresh ahi (yellowfin tuna), ʻinamona (chopped kukui nuts), green onions, and limu manauea. It is presented on a bed of red cabbage
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is a substitute if candlenuts are not available. It is sometimes mixed with
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used in traditional
Hawaiian cooking made from seed kernels of the
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249:"How the Hawaiian Poke Bowl Became the World's New Fast Food"
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Condiment or relish used in traditional
Hawaiian cooking
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77:, often accompanying meals or served with fresh fish.
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218:. Captain Cook, Hawaiʻi: Kawainui Press. p. 53.
195:"Recipe: Make Hawaii-Style Ahi Poke Wherever You Are"
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152:"From Arare to Ogo: Know Your Poke Add-Ins"
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23:Limu poke at a retirement party buffet in
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150:Borunda, Alejandra (27 January 2017).
133:"Traditional Inamona - Arca del Gusto"
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310:. You can help Knowledge (XXG) by
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247:Cheng, Martha (13 January 2017).
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212:Kane, Herbert Kawainui (1997).
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306:-related article is a
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137:Slow Food Foundation
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156:Bon Appétit
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180:2021-08-30
64:alaea salt
304:condiment
171:"Inamona"
120:Resources
44:kukui nut
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86:ʻInamona
75:seaweeds
55:ʻinamona
48:sea salt
36:ʻInamona
25:Puunene
267:Portal
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40:relish
302:This
94:sushi
59:kukui
308:stub
281:Food
230:OCLC
220:ISBN
98:limu
90:poke
81:Uses
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