Got Chickens?

Yes we do.

Why are there so many Chickens on Kauai?

One of the most asked questions of locals by visitors is, “Why are there so many chickens in Kauai?” In order to get the full story, we are going to have to dig a little bit into the history of Kauai. The original red jungle fowl, mua, were brought here by Polynesian voyagers as a source of food. After this introduction they essentially became feral and roamed freely on the island. These birds were much different than what we are seeing here today.
Other species of chickens continued to be introduced to the islands after James Cook’s arrival in 1778, however, they were mostly kept in cages and coops for farming purposes or cock fighting. Two hurricanes, during the years 1982 and 1992, caused devastation to the island of Kauai in which these cages and coops were decimated allowing all the fowl to roam freely and together. What we are seeing today is both an ancient and modern hybrid chicken with all of these mixed traits. Kind of like a “franken-chicken” if you will.

What’s so bad about these feral fowl? 

People’s opinions vary on this topic much like a favorite color or preference of beverage. For people who are visiting, the commotion and constant crowing of these birds can cause ill sleeping patterns and annoyance in everyday routine. The peculiar presence of these birds often catches the curiosity of visitors who swerve to avoid the “chicken crossing the road”, or pulling over abruptly to take a picture mid-driving causing a lot of motor vehicle accidents. Local Farmer’s have problems keeping them out of their gardens as they root for food and destroy everything in its path. Business’s involved in food production often face the struggles of having large populations accumulate due to people feeding them.

Is there anything good about having them around?

Actually, yes there is! These fowl eat a lot of insects in particular the centipedes who bite and cause a reaction similar to a bee sting, only way worse. These chickens have also added to the character of our island home and are popularly used in designs, crafts and other local makings. The running joke is that they are the “distant cousins” of the Dinosaurs left here after the filming of Jurassic Park.

Chicken’s: Do’s and Don’ts. 

Don’t feed the chickens. It causes them to be reliant on human interaction and links us to a source of food. While it may seem entertaining for a moment they can get rather aggressive when it comes to scraps. It’s not recommended to try and catch one. Keep in mind they have very sharp beaks and talons on their feet which can cause serious harm.

Ahi Tuna Poke Recipe

Ready in 15 minutes

Serves 4 people

Ingredients

  • 1lb Fresh Ahi Tuna (cut into ¾ inch cubes)
  • ¼ Cup Soy Sauce
  • 1 tsp Rice Vinegar
  • 1 ½ tsp Sesame Oil
  • ¾ tsp Crushed Red Pepper Flakes
  • ⅓ cup Green Onions (sliced thin)
  • ½ tsp Sesame Seeds (garnish)
  • 3 cups White/Brown rice (cooked)

Preparation

  1. Combine in a large bowl: Tuna, soy sauce, rice vinegar, sesame seed oil, pepper flakes, green onions and sesame seed in a medium bowl
  2. Mix all ingredients 
  3. Dish 1 Scoop of Rice: Place Ahi poke on top of the rice and serve with garnishes desired.

Tips

Vegetarian option: Replace the Ahi tuna with cubes of sauteed cubes of extra- firm tofu.

Garnish Suggestions: Furikake, Ginger, Cucumber, stringed carrots, avocado, seaweed salad or  wasabi.

Foods you have to try! (Local Favorites)

by Jennifer Cole on March 12th, 2018

In order to get the full experience when coming to the island’s, you also have to try the staple dishes craved by locals. These seven staple foods include white rice, lau lau, poi, lomi lomi salmon, kalua pork and chicken long rice. These can often be found together on what’s called a “mixed plate” at certain spots on the island.

What is Poi?

Poi is made from the root of the taro plant and is the one of the most sacred traditional foods of the Hawaiian’s. It’s a complex carbohydrate containing vitamin A and healthy fat. It’s purple in color and a green light for those who have gluten intolerance or celiac disease. We suggest pairing it with the saltier foods such as kalua pork.

What is Kalua Pork?

Traditionally, meats such as kalua pork, were baked in an underground oven called an imu. In fact, the translation for kalua is “to cook underground”. It’s a slow roast process which produces a melt in your mouth perfection. It’s wrapped to keep it’s moisture while cooked and includes some sort of a modern liquid smoke or hardwood smoke touch that adds to the flavor.

What is Lau Lau?

Lau Lau’s can be made with fish, chicken or pork. It’s slow steamed meat wrapped in the leaves of the taro plant with an outer layer of Ti leaves. Taro leaves give a similar experience to steamed spinach with a richer buttery finish.  This tasty bundle is often served “plate lunch” style with a side of white rice and macaroni salad.

What is Lomi Lomi Salmon?

Lomi lomi salmon is a simple mixture that delivers an explosion of flavor. Made with salted salmon, Maui sweet onion, tomato and green onion, it is served as a cold salad. Other ingredients commonly added are diced cucumber and chili pepper flakes.