ʻŌlena Cured-Fish & Poi

This course is a twist on the Hawaiʻi favorite "Fish & Poi."  Local fish is cured with ʻōlena (turmeric).

In addition to its culinary use, ʻōlena is used for dye and ceremonial rituatls.  

It also has great medicinal value, having been used by cultures around the world for thousands of years to treat a number of ailments.  

Poi is made from the corm of the taro, another canoe plant.  The cooked taro is pounded and mixed with water until it reaches a certain consistency.  Poi starts out sweet, and as it ferments, it turns sour.  Poi has long been a staple dish in Hawaiian culture, and was commonly eaten with fish, particularly salted fish.

To this day, fish and poi remain a common and significant pairing in local cuisine. 

For this dish, ʻōlena-cured fish is served with a sour poi vinaigrette.