No, not a Facebook annoyance. It’s a traditional Hawaiian food. It’s evolved over the centuries, but basically its raw fish that has been sliced (the meaning of ‘poke,’ pronounced poe-kay) into cubes and seasoned with salt and other ingredients. If you are new to Hawaii, you’ll notice it just about everywhere. Large plates of it in the deli section of the grocery store or on the menu at a restaurant. I love poke, so years
ago I bought a little Hawaiian poke cookbook, that’s what’s it’s called, “Little Hawaiian Poke Cookbook.” It was written by Sam Choy. My favorite is the traditional one, though there are 36 kinds in this little book including kimchi poke, cooked poke and poke with soy sauce. The traditional one is hard to make outside the islands because you need limu kohu (a red seaweed) and ‘Inamona (roasted, crushed kukui nut), but if you can find these do!
But you can also try my own -when not in Hawaii- recipe :
1 lb of ‘ahi (sushi grade tuna)
1/2 cup of toasted seaweed (shredded or sliced thin, what you can get in any asian market and many grocery stores)
1 tablespoon crushed roasted, salted cashews
1 teaspoon crushed red pepper flakes
1 tablespoon sesame seed oil (dark)
Chop tuna into bite size pieces. Mix all ingredients well. Serve with leaf lettuce (or with seaweed!) as appetizer or side dish.
You really should try some when you are in Hawaii, and even if not, get the book and try some of the recipes. There are some excellent and interesting recipes for a taste of island living.