How To Make Kiawe Flour – Eat Local Maui Challenge

Dedicated to collective well-being, I share how to turn kiawe (Prosopis pallida) beans into flour. This abundance species, aka invasive species, is powerfully nutritious and definitely the most popular wild food I share with others. Known as mesquite in other English-speaking places, it has a long history of use and relationship with humans around the globe.

Today is my 27th Day of eating 100% locally grown, raised, and foraged foods from the Hawaiian Islands. The Eat Local Maui Challenge with Project Locavore has been a wonderful call to action in our community to connect with local producers and learn with others how to strengthen our local food supply chains.

A look at what I ate today…

breakfast :: corn on the cob from Kumu Farms, butter from Naked Cow Dairy, Island Skyre from Haleakalā Creamery, smoked paprika from Moku o Keawe, garlic powder from Kupa’a Farms, salt from Hawaiian Volcanoes Sea Salt, gifted black peppercorns, pink peppercorns (Schinus molle)***.

drink :: wild root beer made with false awa flowers (Piper auritum)***, honey from Maui Bees, Island Snakeroot (Polygala paniculata)***, kāhili ginger rhizome (Hedychium gardnerianum)***, ginger root, coriander, vanilla, clove, cinnamon bark, and wild fennel seeds (Foeniculum vulgare)***.

lunch :: toasted macadamia nuts – mac nuts from from Waihe’e Plantation, honey from UpCountry Apiaries, coconut oil from Hawaii Nut Oils, butter from Naked Cow Dairy, cinnamon from OK Farms, allspice from Kupa’a Farms, kāhili ginger powder (Hedychium gardnerianum)***, salt from Hawaiian Volcanoes Sea Salt. 

fermented lemons – lemons*, salt from Hawaiian Volcanoes Sea Salt, cloves from Moku o Keawe. 

goat cheese from Haleakala Creamery.

beets, salad mix, green bell pepper, purple cabbage from Kumu Farms, olive oil from Olinda Orchards, guava vinegar from Traveling Plum, garlic powder made from my Kupa’a farms garlic, salt from Hawaiian Volcanoes Sea Salt, gifted black peppercorns, pink peppercorns (Schinus molle)***.

dinner :: kiawe mac nut crumble on yogurt – kiawe flour***, macadamia nuts from Waihe’e Plantation, cinnamon from OK Farms, allspice from Kupa’a Farms, coconut oil from Hawaii Nut Oils, butter from Naked Cow Dairy, salt from Hawaiian Volcanoes Sea Salt. Yogurt from Naked Cow Dairy.

Half of a lau lau from Malama Farms pork and Kaenae kalo leaf. 

* = from my garden *** = foraged

#projectlocavore #eatlocalmaui2020