A Portuguese-Hawai‘i Kitchen: The Local Foods of Island Portuguese explores Hawai‘i’s Portuguese cooking starting with the familiar soups and breads, on to basic traditional dishes and special festive recipes. The collection incorporates the initial simple resourceful diet of major proteins and greens grown in backyard gardens and the adaptation to locally available ingredients as the Portuguese adjusted to island life.
Third-generation food writer and historian, Wanda Adams, has gathered from family, neighbors, and friends these treasured, handed-down recipes that revive those sprawling kitchen tables ringed by large, loving families.
If you are of Portuguese descent, these recipes will bring back fond family memories. They will also surprise the old timers who thought they may have been lost. If you are not Portuguese, here is a good chance to finally learn about this previously little known island cuisine. And if you are just inquisitive, here is a comprehensive guide to this earthy, sumptuous, and tasty cuisine that has much more than hearty bean soups, sausage stew, and malasadas.
This new edition has a new chapter—Variations on a Portuguese Theme—which features new recipes by Wanda Adams as well as guest chefs George Gomes, George Mavrothalassitis, Bobby Camara, and Sandy Tsukiyama, as well as essays on Portuguese cooking, particularly in Hawai‘i.