Rumaki

Rumaki is a type of hors d'oeuvre that is popular in the United States. The dish is of Polynesian origin and is often served at tiki bars or Polynesian-themed restaurants. The traditional recipe for rumaki involves marinating pieces of chicken liver and water chestnuts in a soy-ginger sauce, then wrapping them in bacon and broiling them until they are crispy.

Etymology

The term "rumaki" is believed to have originated from the Polynesian word for "roll", which is "ruma". This is likely due to the dish's characteristic rolled shape. However, the exact etymology of the term is not known.

Ingredients and Preparation

Rumaki typically consists of four main ingredients: chicken liver, water chestnuts, bacon, and a marinade made from soy sauce and ginger. The chicken liver and water chestnuts are marinated in the soy-ginger sauce for several hours, then wrapped in bacon and secured with a toothpick. The rumaki is then broiled until the bacon is crispy and the chicken liver is cooked through.

While this is the traditional recipe for rumaki, there are many variations of the dish. Some recipes substitute the chicken liver with other types of meat, such as scallops or shrimp. Others add additional ingredients to the marinade, such as brown sugar or pineapple juice, to give the rumaki a sweeter flavor.

History

Rumaki is believed to have been invented in the United States in the mid-20th century, during a time when Polynesian-themed restaurants and tiki bars were popular. The dish was often served as an appetizer at these establishments, along with other Polynesian-inspired dishes like Pupu platter and Mai Tai.

Despite its Polynesian origins, rumaki is not traditionally found in Polynesian cuisine. Instead, it is considered a type of fusion cuisine, combining elements of Polynesian and American cooking.

See Also

• Pupu platter
• Mai Tai
• Fusion cuisine

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