Inamona
[ee-nah-mo-nuh]
WHAT? Hawaiian relish. Traditionally served on top of poke (a Hawaiian cousin to seviche), inamona is made from the roasted nuts of the kukui, or candlenut, tree which are mashed with local salt. Native Hawaiians also used the oily kukui nut for fuel, medicine, dye, and light.
WHEN? December 12, 2002: Jacqueline Lau, Roy's Waikoloa Bar and Grill 
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Israeli Couscous
WHAT? Pearls of marketing wisdom. Following in the tradition of pasta shaped and/or marketed like grains (think Italian orzo and rice), Israeli couscous is technically not related to the staple carbohydrate of the Mahgreb called couscous. Invented in the 1950s by the Tel Aviv-based firm Osem, Israeli couscous is extruded (like ordinary pasta) and toasted to dry (like Jewish farfel). The result, when cooked, is a chewy, buttery carbohydrate that is shaped more like pearls of tapioca than actual couscous, and that has, over the years, become a staple in Israel. To make matters more confusing, traditional African couscous is often mistakenly referred to as a grain. In fact, it is a method of treating durum semolina (the same wheat used to make pasta), that produces small granules, which are then steamed several times and fluffed.
WHEN? May 19, 2000: Michelle Bernstein, The Strand
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