User:Tnpowell/New sandbox

Ingredients (FLESH OUT MORE OF THE INGREDIENTS WITH INFORMATION, USES, CULTIVATION/GATHERING, HAWAIIAN NAMES, IMPORTANCE IN DIET)

Plants

• Kalo (Taro)
• Uala (Sweet potato) (see Sweet potato cultivation in Polynesia
• 'Ulu (Breadfruit)
• Hala, the fruit of Pandanus tectorius
• Kukui (candlenut)
• Hawaiian salt, including sea salt and mineral salt colored pink by particles of volcanic red clay. It is used to season dishes such as kalua, poke, and pipikaula (Hawaiian jerky)
• Tī (Cordyline fruticosa) is a Polynesian plant harvested when mature for its sweet starchy rhizomes. They were eaten as food or as medicine, and the leaves were used to thatch the roofs of houses and to wrap and store food. Leaves were also used to make items of clothing, including skirts worn in dance performances. The Hawaiian hula skirt is a dense skirt with an opaque layer of at least 50 green leaves and the bottom (top of the leaves) shaved flat. Māʻuluʻulu).

Proteins

• Pua'a (pig)
• Opihi (limpets)
• Fish

  

  Hala, the fruit of the Pandanus tectorius tree

  

  Cordyline fruticosa plant, known as Tī, with fruit
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  Seafood is abundant in Hawaiʻi
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  Image of a native fishermen from 1899
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  Hawaiian fisherman in a malo and ahu la'i, ca. 1900 from the Bishop Museum collection
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  Hawaiian spear fisherman circa 1890
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  Native Hawaiian preparations and fish dishes were integrated into the plate lunch traditions. This plate lunch consists of ahi poke, lomi lomi salmon (salmon was introduced but the lomi massaging technique is native), kalua pork, pork lau lau, two scoops rice, and haupia