She Strengthens

Discover the Authentic Flavors of Traditional Hawaiian Poke

Hawaii’s rich cultural heritage is reflected in its cuisine, and one dish that stands out is poke, a traditional Hawaiian raw fish salad. Long before modern twists and innovations, poke was made with simple, locally-sourced ingredients that showcased the island’s unique flavors.

The Challenge of Sourcing Ingredients

While it’s possible to make poke outside of Hawaii, some ingredients may be hard to find or even impossible to source. Two such ingredients are Limu Kohu and Inamona, which are native to the Hawaiian Islands. However, with a little creativity, you can substitute these ingredients with alternatives. For instance, Ogo Limu can be found in some West Coast markets that import Hawaiian goods, and dark sesame oil can stand in for Inamona.

Flexibility in Protein Choices

Fresh ahi tuna is the preferred choice for traditional poke, but you can experiment with other types of tuna or even tako (cooked octopus) for a variation. The key is to use sashimi-grade fish to ensure food safety.

A Recipe Steeped in Tradition

This recipe stays true to the traditional methods of preparing poke in Hawaii, with a few adjustments to accommodate ingredient availability.

Ingredients:

• 1 lb. cubed bite-sized Ahi (Yellowfin Tuna)
• 1/4 C. chopped Ogo Limu (Hawaiian seaweed)
• 1 Tblsp. chopped Limu Kohu (Hawaiian seaweed) or substitute with dark sesame oil
• 2 – 3 minced fresh red hot Chili Peppers
• 1/2 tsp. Inamona (roasted chopped Kukui Nut aka Candlenut) or substitute with dark sesame oil
• 3 – 4 stalks chopped Green Onions
• 1/2 tsp. Hawaiian or Kosher Salt (or to taste)
• 1 tsp. Soy Sauce

Preparing the Poke

Cut the fish into bite-sized cubes and combine with the remaining ingredients. Mix well and refrigerate to allow the flavors to meld together.

Timing and Difficulty

This recipe has a medium level of difficulty and can be prepared in just 20 minutes.