Lau Lau, Lomi Lomi Salmon and Poi
Despite the localized appeal and acquired tastes, Hawaiian dishes have remained popular even as generations pass. Not to be confused with commercial luau menus, Hawaiian food is made of traditional dishes that are simple, tasty and fresh. Unfortunately, many dishes are far from being readily available and when they are found, they are pricey. Shortages have made some dishes seasonal and unavailable. On the upside, new generations of native Hawaiians and those loyal to the sustainability of the traditional dishes keep authentic Hawaiian flavors alive inHawaii.
The basic menu begins with poi. Taro grown in lush valleys of Waipio on the Big Island and Kauai’s Hanalei Valley provide a taro that is moist, sweet and flavorful. Mashed and mixed with water, the staple takes on a brownish gray color with a consistency of a thick gravy. The personal preferences for poi vary much like a rare to well-done steak.
Many traditional restaurants offer several types of poi that range from fresh to two days old and even sour. Consistencies range from the thinnest or two-finger poi to the old and thickest and tart flavored sour. The most desired is poi that comes from the lehua taro. This type is never seen at a commercial luau but saved for the pickiest of fanatics who always know when deliveries are scheduled at local grocery stores. Lehua taro offers the silkiest texture and the sweetest taste. Unfortunately, poi is very perishable and the characteristics will change drastically in a matter of hours. However, modern Hawaiians have discovered that fresh poi will keep indefinitely in a frozen state, and microwaves beautifully.
Kalua pig is another widely available Hawaiian dish. Today it can be found in almost all island groceries. Originally, it was cooked underground in an imu with villagers making preparations, monitoring the progress and unearthing the pig for all to enjoy. This process is still celebrated at several commercial luau, but the authentic process still exists typically around the holidays. Friends and co-workers will dig an imu, Hunt for a pig and offer a community imu for all to join in celebration.
Lomi-lomi salmon is an easy to make at home. It is a dish that is readily available in most grocery stores. The dish is quite simple. A bowl full of chopped sweet onions, smoked salmon and tomatoes and Hawaiian salt are mixed together vigorously to make a type of salsa.
Lau lau is another Hawaiian favorite that widely available. It consists of layers of stuffed taro leaves steamed until completely cooked. Lau lau can be anything wrapped in taro leaves. Fresh salmon or fish of all types. However, butterfish, chicken and pork are the more popular.
Other Hawaiian dishes require intensive preparation and are not as widely available. For those who want to experience traditional flavors, the advice for travelers would be to skip the commercial luau in lieu of a Hawaiian food restaurant The more complicated dishes require a visit to anyone of the many authentic Hawaiian food eateries in the islands.
The authentic flavors of Hawaiian food are quite different from a standard commercial luau experience. This traditional menu in a luau setting is something that is reserved for only the very special of occasions. It’s evolved into an event that islanders are honored to be invited to attend.
Lottie Tagupa is a native Hawaiian, born and raised on the island of Oahu. She has been writing about Hawaii for over 10 years and currently lives in Waimea on the Big Island.
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