In search of the perfect pupu for your next party? Try the amazing, incomparable Smoked Ahi Spread from KokoHead Foods! A favorite of all of us at Foodland and many of our customers, this locally made dip is so delicious that you’ll keep wanting more.
Developed nearly 20 years ago by Chef Kevin Hanney, owner of Kaimuki’s popular 12th Ave Grill and Koko Head Café, this island inspired pupufeatures Pacific-caught ahi brined with a secret recipe, then hot smoked and mixed with mayonnaise, lemon, and spices. 12th Ave Grill’s Chef Ryan Durham says the restaurant has incorporated the spread into such diverse items as Nicoise salad, sushi, and ravioli.
Here are some of our favorite ways to use this great local product to create delicious pupu your friends and family will love.
• Spread the Love – Serve it with your favorite lavosh or crackers.
• Stuff it – Put it into your favorite local tomatoes and garnish with chopped cilantro or sliced green onions.
• Melt Away – Warm and comforting, Chef Ryan’s recipe for Smoked Ahi Bruschetta topped with Hearts of Palm Relish (featured below) is sure to be a crowd pleaser!
• Get Rolling – Layer rice on nori, add a layer of smoked ahi spread, cucumbers, avocadoes, a little furikake, then roll and slice.
• Double Dip – serve as a dip with carrots, bell peppers, cherry tomatoes and more.
Did You Know?
Those of us who live in Hawaii know that “pupu” (pronounced poo-poo) is a bite-sized appetizer, but when others from around the world hear us say “pupu,” the word may conjure up an entirely different picture! So before you ask visitors from out-of-town if they would like to try a local pupu, you just might want to explain what you mean!
Local Smoked Ahi Bruschetta
with Big Island Hearts of Palm Relish
Chef Ryan Durham, 12th Ave Grill / KokoHead Foods
1/4 cup diced Ho Farms Japanese cucumbers
1/4 cup diced red bell peppers
1/4 cup diced yellow bell peppers
1 tablespoon diced red onion
1/4 cup diced Big Island hearts of palm
2 tablespoons of your favorite vinaigrette, such as Italian