Ornamental domesticated varieties of the common carp (Cyprinus carpio), of Japan and eastern Asia with red-gold or white coloring.
(Hawaii) The traditional staple food of Hawaii, made by baking and pounding the kalo (or taro) root, and reducing it to a thin paste, which is allowed to ferment.
Koi (鯉, English: , Japanese: [koꜜi]) or more specifically nishikigoi (錦鯉, Japanese: [ɲiɕi̥kiꜜɡoi], literally ), are colored varieties of the Amur carp (Cyprinus rubrofuscus) that are kept for decorative purposes in outdoor koi ponds or water gardens. Koi is an informal name for the colored variants of C. rubrofuscus kept for ornamental purposes.
A creamy Samoan dessert of ripe bananas mashed with coconut cream.
(New Zealand) A small ball made of leaves and fibres, attached to a string.
(New Zealand) A traditional dance performed by Maori women involving the rhythmic swinging of such a ball.
A national food of the Hawaiians, made by baking and pounding the kalo (or taro) root, and reducing it to a thin paste, which is allowed to ferment.
Hawaiian dish of taro root pounded to a paste and often allowed to ferment