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Recipe for :

Lolo's Poke (Sushi)

This 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.

History of the Luau

In old Hawaii a luau meant a lavish food extravaganza to fete royalty, foreign dignitaries, powerful chieftains, or hundreds of guests at important weddings, christenings or birthdays.

Luaus 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.

Today 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.

Now 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!


1 whole pig (any size)


  • Dig 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)
  • Add more wood as the fire burns to ashes (allow 4 - 5 hours).
  • To prepare the cleaned and drawn pig: Rub the pig well inside and out with white wine, soy sauce, lemon and garlic.
  • Place the extra heated stones in the cavity of the pig and tie legs together.
  • Rake the ashes from the fire and reserve in a large heat-proof can or tub.
  • Cover surface thoroughly with banana leaves.
  • Lower 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.
  • Cover with additional banana leaves or layers of heavy-duty aluminum foil, then with a layer of hot ashes and a sheet of metal.
  • Cover completely with earth.
  • Roast pig about 5 hours.
  • When ready to serve, uncover the pig and remove foiled wrapped food.
  • Remove 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.

Serves 1 small village !

Mrs Susie