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Hawaii Luau
Hawaii luau originates from an old tradition to pay homage to ancestral gods with song, dance and offerings of food. Then it became a way to celebrate important events like birthdays or weddings. Hawaii luaus often lasted for days. Guests sat on mats on the ground, with food piled high in calabash bowls in front of them. They ate a bit, danced a bit, drank a little and sang a lot.
Hawaii luau weren't always called luau. Until the mid-1800s small get-togethers were called paina and large banquets — the equivalent of today's luau — were referred to as ahaaina. The word "luau" was first used to describe ahaina in 1856.
A lot of things have changed since the time of ancient Hawaii luau. Women and men are allowed to eat together, which was forbidden in Hawaii before the Hawaiian culture's system of kapu (taboos) was eliminated in 1819. Women are also allowed to eat foods that were once denied them, such as bananas, coconuts, pork, turtle and several types of fish.
In the 19th century the luau lost its pagan roots and became more commonly a chance to relax and enjoy family and friends with good food and music. Today Hawaii luau is a major tourist attraction and dozens are held daily throughout the islands. A lot of Hawaii hotels offers luau feasts to their guests.
Menu of authentic Hawaii luau includes kalua pork (an entire pig roasted underground in a handmade pit, called imu), lomi lomi salmon (diced with tomatoes and onions, like a salsa), chicken long rice (transparent noodles), huli-huli (barbequed) chicken, laulau (pork, chicken or fish wrapped and steamed in ti leaves), haupia (coconut custard), poi (taro root mashed with water into a pale purple paste) and banana bread.
Preparations for cooking in the imu are begun early in the morning. A large pit is dug in the sand. Kiawe logs are placed in the bottom of the pit and topped with river rocks. A fire is started and after a couple of hours, the hot coals and hot rocks are ready for the next step. The rocks are evened out on the bottom of the pit and moist banana stalks are placed on top followed by a bed of banana leaves to put the pig on.
The pig and sweet potatoes are placed in the imu and covered with more banana leaves and ti leaves. Usually several wet burlap bags top this to add steam and keep the heat in. A tarp of some kind is then placed over the whole affair and then the pit is covered with sand. After 6 to 8 hours of this steam-cooking, the kalua pig is ready.
In today's luau menu you can also meet such dishes as sushi, teriyaki chicken, or macaroni salad. Hawaii is a melting pot of cultures with with influences from the Chinese, Filipino, Japanese, Korean, Samoan, Thai and others.
Most luaus feature entertainment from all the Pacific Islands: Tahitian dancers, Polynesian drums, and, of course, traditional Hula dancers. If you travel to Hawaii, you must go to at least one luau to feel "Aloha spirit" of the feast.