Inamona (Hawaiian Sauce)

• kukui nuts
• Hawaiian salt
• garlic (optional)
• chili pepper

Gather nuts and have them peeled from their fleshy pods. Dry the nuts for several days before using. Prepare nuts by roasting them on coals or by heating them in the oven for about an hour, at medium heat. Crack, remove and discard the shells. Pound or grind the kernel or meat with salt, garlic and chili pepper, until very fine. Season according to your taste. Sauce is usually used for marinating raw fish, squid, raw liver, and fresh water shrimps (opae) or as a relish.