Kauai History and Luau Tradition

The traditional luau feast was eaten on the ground. Lauhala mats were rolled out and a beautiful centerpiece of ti leaves, ferns, and native flowers was laid the length of the mat. Bowls filled with poi, platters of meat were set out, and dry foods like sweet potatoes, dried fish or meat covered in leaves were laid directly on the ti leaves. Utensils were never used at a luau, instead everything was eaten with the fingers. Poi of various consistencies was referred to by the number of fingers needed to eat it… three finger, two finger, or the thickest, one finger poi.

Royal luaus tended to be elaborate. One of the largest ever was hosted by Kamehameha III in 1847. The list of foods prepared included 271 hogs, 482 large calabashes of poi, 3,125 salted fish, 1,820 fresh fish, 2,245 coconuts, 4,000 taro plants and numerous other delicacies. The Hawaiians cooked using an underground oven called an ‘imu’. They would begin by digging a shallow pit and line it with sand and mats. A fire was started and lava rocks were added. When the rocks became red hot, they were arranged in the bottom of the imu, and several rocks placed inside the body cavity of the pig. A layering of banana stalks, pig, damp banana leaves, and damp mats were then sealed with several inches of sand. The steam from the rocks, mats, stalks and leaves would slow cook the meat for the entire day of the feast, producing mouth-watering morsels of cooked pork.