Submitted by Makenna Mounts on the 2022 winter session program in Hawaii sponsored by the College of Health Sciences…
My first week in Hawaii I discovered Poke, a dish made of chopped seafood, usually ahi tuna, marinated in soy sauce and sesame oil, and mixed with onion. Adding spicy ingredients like kimchi or wasabi also adds a tasteful touch. Poke, is primarily served over white sticky rice and added vegetables like cucumber and avocado. At our group dinner, I ordered the Poke nachos, which were laid over wonton chips and drizzled in a chipotle mayo for kick. It’s believed that Poke was initially prepared by Polynesians, centuries before Western travelers discovered the islands. Originally, it was made with raw fish that could be found in nearby reefs or coves, seasoned with salt and seaweed, and mixed with crushed candlenut. The seaweed added today is called Nori, and is still added as a garnish. The use of sea salt is not only for flavor, but to preserve the raw fish as much as possible. The best way to eat Poke in my opinion is to add eel sauce or soy sauce on top of the bowl. I am so excited to try more dishes that are popular in Hawaii.
