About this recipe

The cuisine of Hawaii incorporates five distinct styles of food reflecting the diverse food history of settlement and immigration in the Hawaiian Islands. In addition, it is commonly known for its delightful presentation of dishes.  

This recipe embodies Hawaiian cuisine through the use of ti and luau leaves, which are native to Hawaii and certainly not commonly found in Canada. Spinach, as suggested in the recipe, is an easy substitute that adds to the nutritional value of the dish. 

The “Helen Alexander Hawaiian Cook Book” was created in 1938 for people all over the world to enjoy the palatable delights of Hawaiian cookery. The cookbook was re-published in 2013 by the Literary Licensing, LLC, in the United States. This book includes 375 distinct recipes that come from 26 different categories. 

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