“Before the introduction of foreign foods, Hawaiians recognized two main classes of food: ‘ai, or vegetable food, particularly taro and poi, but also sweet potato, breadfruit, yam and other produce of the land; and i’a, or seafood. While pig, dog, chicken and wild birds were eaten, and might also be called i’a (meat), fish was the main source of protein. Seafood was eaten live, raw, baked, broiled, dried and fermented. The word “ono,” or delicious, describes the wide variety of seafood that pleased the palate.”
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Fonte: Lahaina News – 27 de Setembro de 2012