A luau (Hawaiian lu'au) is a traditional Hawaiian feast that normally features foods such as poi, kalua pig (pork slow cooked in an imu, or earth oven), poke, and lomi salmon.

Etymology and history

The term lu'au began to be used in the mid-1800s to refer to what was formerly called an aha'aina. It took its present name from a dish made from young taro leaves and meat or seafood baked in coconut milk.

Common luau foods

• Poi, the traditional Hawaiian staple. Taro, or kalo roots, pounded into a paste. Can be thick or thin, new and sweet or old and tangy.
• Poke. Raw fish "cooked" in lime or lemon juice, then mixed with coconut milk, onions, and other condiments.
• Lomilomi salmon. Salmon with tomatoes and onions.
• Kalua pig. Pork, salted, wrapped in leaves, and slow cooked an imu or underground steam oven.
• Chicken long rice. Bean noodles are boiled and served hot with pieces of chicken.
• Rice, always rice.

Luau-themed parties

Hawaiians living outside Hawaii will sometimes hold family parties that are as close to real Hawaiian luaus as can be managed. This can involve shipping food from the islands.

Non-Hawaiians also like to hold "luaus," but these are often Hawaiian-themed parties rather than true luaus. Guests may be given artificial leis, the party may be held poolside or oceanside on a summer evening, the drinks may be maitais, and the food and decorations may be Hawaiian-themed.

A few West coast caterers advertise "authentic" luaus.

Hawaiian culture | Meals | Hawaiian words

Luau (Hawaii)