Inamona is a traditional Hawaiian condiment and seasoning made from roasted kukui nuts, also known as candlenuts. Kukui nuts are the seeds of the kukui tree (Aleurites moluccanus), which is native to Hawaii and other parts of the Pacific region.
To prepare inamona, the kukui nuts are roasted until they turn dark brown. After roasting, the outer shells are removed, and the nuts are ground or pounded into a coarse paste or meal. Sometimes, other ingredients like salt, chili peppers, and seaweed may be added to enhance the flavor of the inamona.
Inamona is commonly used as a garnish and seasoning in traditional Hawaiian cuisine, especially in dishes like poke (a raw fish salad), laulau (a dish of meat or fish wrapped in taro leaves), and lomi lomi salmon (a salmon salad). The condiment adds a unique nutty and earthy flavor to the dishes, giving them an authentic taste of Hawaii.
It's worth noting that while inamona is a flavorful and cherished part of Hawaiian culinary heritage, kukui nuts contain naturally occurring toxins, which are typically removed through roasting and processing. However, it's essential to prepare inamona properly and consume it in moderation, as excessive consumption of raw or improperly processed kukui nuts can be harmful.
You can find inamona here