is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking.
of the Luau
old Hawaii a luau meant a lavish food extravaganza to
fete royalty, foreign dignitaries, powerful chieftains,
or hundreds of guests at important weddings, christenings
often lasted for days and required an incredible amount
of preparation. 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.
A rollicking shared experience . . . a feast of aloha.
the luau is a major visitor attraction and dozens are
held daily throughout the islands. Needless to say,
some preparations have been streamlined, although the
traditional roast pig and other authentic delectables
are still served.
with these dishes on the menu we are ready to set the
scene. If you can't get to Hawaii then organize your
own group at home. Remember . . . a Hawaiian luau is
a fun affair . . . casual, informal, abounding in merriment.
No age barrier here. The crowd is mixed, Island-style.
Here, at Hub-UK
you will find everything you need to have your own Luau!
whole pig (any size)
the pit (imu) to the size of the pig and prepare as
for a closed-pit barbecue: Line the bottom of the
pit with round smooth stones, Build and start a fire,
and add some extra stones (for cavity of pig)
more wood as the fire burns to ashes (allow 4 - 5
prepare the cleaned and drawn pig: Rub the pig well
inside and out with white wine, soy sauce, lemon and
the extra heated stones in the cavity of the pig and
tie legs together.
the ashes from the fire and reserve in a large heat-proof
can or tub.
surface thoroughly with banana leaves.
the pig into the pit (in a wire basket, if desired)
and surround it with heavy-duty aluminum foil-wrapped
bananas, yams, and if desired, serving portions of
your favorite fish, allowing one of each per person.
with additional banana leaves or layers of heavy-duty
aluminum foil, then with a layer of hot ashes and
a sheet of metal.
completely with earth.
ready to serve, uncover the pig and remove foiled
the pig to a board or table for carving.
Be sure to keep this pig on plenty of ice before cooking,
or arrange to have it delivered just before cooking.
1 small village !