Luau Food

On the morning of the luau, river rocks are placed over firewood and heated.

After several hours the firewood is removed and plants, such as crushed banana stumps saturated with water, are placed on top of the hot rocks to create the steam.

   • Kalua Pig. Then the kaluau pig is placed in the pit and covered to seal in the steam.

After the pig has roasted for several hours in the covered underground pit imu, it is uncovered in a ceremony at the beginning of the luau.

Other foods may also be steamed in the imu along with the kalua pig.

The word kalua comes from ka (the) lua (hole) - food that comes from the hole - the imu underground oven.

   • Poi. During the luau, you will get to taste other Hawaiian staples. Poi is prepared by first steaming or baking the root of the taro plant, then mashing the cooked root until it is a liquid.

Water is added to get to different levels of mushiness, from liquid to dough-like.

Poi is referred to as two finger or three finger, depending on how many fingers are needed to scoop it out of the bowl based on how gooey it is.

The poi story is better than the poi taste and appearance - for the normal vacationer, poi looks like purple paste, and a couple spoonfuls is our normal ration.

   • Haupia. Haupia (coconut custard) is a luau staple for dessert.

Haupia is more like a gelatin-based dessert than a custard or pudding. Cut into squares and served alone, it has a smooth texture.

Haupia is integrated into all types of desserts - you may be served haupia pie or haupia cake. Even the Hawaii McDonalds replaced the filling in their apple pie turnover with haupia and created a Haupia Pie.

Photo by obiwanhavanese

Then you get to settle back and enjoy the luau music and dance.

Luau Food Pictures

Photo by tweber1

Photo by Randy Robert

Photo by obiwanhavanese