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Pohole Salad by Kaponoʻai Molitau
Kumu Hula and founder of Native Intelligence in Wailuku Maui, Kapono’ai Molitau joins us in the kitchen. For those unfamiliar with Native Intelligence, Kumu Molitau describes it as a cultural resource center disguised as a store celebrating Hawaiian craftsmanship and design. Native Intelligence shares the best and brightest of Hawaiian design to kamaaina and visitors alike while offering workshops and presentations that support a community environment. Many may already know Kaponoʻai as a cultural practitioner, artist, Kahuna nui, Kumu Hula and entrepreneur and in this episode we get to experience his culinary skills using fresh local ingredients.
Ingredients
- 3 bunches Pohole
- 2 Tomatoes
- 1/2 handful namona
- 1/2 handful Hawaiian salt
- 1 Maui onion chopped
- 1 pkg dried opae
- 1 pkg kamaboko
- 1 TBSP shoyu
- 1 tsp sesame seed oil
Instructions
- Blanch pohole over boiling water for 5 mins.
- Chop pohole to bite sizes.
- Add to bowl.
- Chop onion, dried opae, kamaboko then add to bowl with pohole.
- Add inamona, Hawaiian salt, shoyu and sesame seed oil.
- Chop tomatoes and add at end then mix.
- Enjoy.
How To Serve:
- 3-5 servings.
Nutrition
Calories: 66kcalCarbohydrates: 12gProtein: 2gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 371mgPotassium: 355mgFiber: 2gSugar: 8gVitamin A: 722IUVitamin B1: 0.1mgVitamin B5: 0.2mgVitamin C: 17mgCalcium: 33mgIron: 1mg
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