Kōʻelepālau
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Kōʻelepālau
(anglicized as ), or , is a Hawaiian pudding made primarily with cooked sweet potatoes mixed with coconut cream. It is similar to other Native Hawaiian puddings like and . It was once a dish well documented by many non-Hawaiians as an everyday dish, or as a dessert found at (or ) found alongside , and was noted by Robert Louis Stevenson during his visits in the late 1800s. History Sweet potato is one of the most earliest, cultivated crop carried into the central Pacific Islands by Austronesian peoples around 1300 AD, where they became a staple crop of Polynesians. Although associated as a root vegetable, all parts of the sweet potato was utilized. However, sweet potatoes were considered inferior and less valuable than taro, or ―a rare term used for "less desirable portions of meat or fish," but it was able to flourish in unfavorable growing conditions. Preparation Traditional recipes call for sweet potatoes roasted over coals or (cooked in an or earth oven An ear ...
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Kūlolo
is a Cuisine of Hawaii, Hawaiian dish made with taro and coconut. Considered a pudding, has a chewy and solid consistency like fudge or Southeast Asian ''dodol'', with a flavor similar to caramel or Chinese . Because taro is widely cultivated on the island of Kauai, taro products such as is often associated with the island. It is a well-beloved dish well documented by many non-Hawaiians since the late 1800s, sometimes found during festive occasions like at . Etymology The Hawaiian language, Hawaiian word is a cognate of the Nuclear Polynesian languages, Eastern Polynesian term "''roro''" which describes "brains matter, bone marrow; spongy matter," which itself is derived from Nuclear Polynesian languages, Nuclear Polynesian "''lolo''" which describes "coconut cream or oil", while "''kū''" is a qualitative and stative prefix. Preparation Traditional recipes call for wrapping a mixture of grated taro and coconut cream in ''Ti (plant), ti'' leaves and baking it in an ''imu'' ( ...
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