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Inamona--chopped and crushed kukui nuts--are a traditional ingredient in Hawaiian poke.
Look for kukui nuts at Asian markets, where they are sometimes called candlenuts.
Preheat the oven to 225 degrees.
Set the nuts on a sheet pan and toast in the oven until golden brown. Do not let them burn.
Put the toasted nuts into a large mortar and use a wooden pestle to pound and crush them; do not over-grind; you want a crumbly texture, not a smooth paste.
Transfer to a small bowl, add the salt and pepper flakes to taste. Stir and serve sprinkled over poke. Keep leftovers in a sealed container in the refrigerator.
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