Ululani Special Feature

Lāhui Rising Series

This educational series is designed to create a safe, respectful and enriching learning space for all audiences to hear and honor various perspectives on matters of Hawaiian interest.

Lomi Hōʻiʻo Salad

Hōkū Akana with recipe contributed by Kaulana Vares

Lomi Hōʻiʻo Salad

Photo contributed by J. Harbottle.

“These rich, dark green shoots taste like a cross of asparagus and green bean with a little of the gelatinous texture of okra. They are crisp and chewy and a delicious change from the usual vegetables we consume. And they're good for you with doses of vitamins B and C and iron.” 

1 bunch hōʻiʻo

5 tomatoes

1 sweet Maui onion

1 cup ʻōpae

½ cup sesame oil

ʻInamona to taste

Hawaiian salt to taste

Cut up the listed ingredients to bite-sized pieces in the order listed and mix in a large bowl.

Allow the mix to sit in refrigerator so that salt will dissolve. Serve chilled.

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Photo contributed by K. Vares.
Kumu Kaulana Vares recently joined the staff of the Kaʻiwakīloumoku Hawaiian Cultural Center as one of two cultural resources teachers to pilot classes in the Spring of 2013.

This recipe is shared with Kaʻiwakīloumoku by Kaulana Vares. The Lomi Hōʻiʻo Salad was a smash hit as a part of a short demonstration that was hosted for KS Staff during the fall 2012 opening festivities. Kaulana is responsible for the new Papa Hoʻomākaukau ʻAi that debuted this spring 2013. From Pāwaʻa, Kona, Oʻahu, Kaulana and his wife, Jaclyn have an 18 month old son and are expecting another addition soon! E hoʻoulu ka lāhui Hawaiʻi!

Hō’iʻo, also called pohole, as well as fiddlehead fern, is a native fern that can be found in the wild. In Hawaiʻi the fronds can be found on Hawaiʻi, Maui, and Kauaʻi islands growing in higher-altitude, lush, shaded forests of the cooler upland waterways. Perhaps, as more native plant nurseries become established, these delicious fronds may become more available in local marketplaces in the future; according to Kumu Kaulana Vares, hōʻiʻo can sometimes be found in well-stocked local marketplaces such as Don Quijote under the title of its more common, non-native variety, the warabi and from local businesses such as Kākoʻo ʻŌiwi in Heʻeia.

Photo contributed by M. Desperez.
The scientific name for hōʻiʻo is Anthyrium Sandwhichianum and it's frond can grow up to 5 feet long.

Traditionally eaten with fresh water shrimp, this delicacy plays a central role in the traditional moʻolelo of the Piliwale Sisters’ visit to Lohiau in Hāʻena, Kauaʻi; the unfurling, edible, fronds have a nutty flavor, which are harvested to make a delicious addition to any salad.  Hō’iʻo, and other varieties of edible fern shoots can also be used as a very tasty substitute for asparagus in a wide range of recipes.

Description: http://hawaiianforest.com/journal/wp-content/uploads/2009/09/Waiahole-Stream-Hoio-Ferns.jpg

Photo contributed by F. McNeely.
In the wild, hōʻiʻo grows well in moist forests, and can often be found on the berm or banks of a running stream.