Throughout the preparation period, the continual question was...what portion should each person get? What is the necessary total amount needed to feed everyone and have some extra? Some people measured by ounces per person. Some people measured by cups or parts of a cup. And then some people measured by the gallon. In the end, the discussion kept going on and on and a calculator was put into service.
What did we learn from it? We prepared way too much food. We could have served at least 200 people. One cannot be too stingy when serving Hawaiian food!!
- packets of seasoned beef, pork, codfish wrapped with taro leaves
- packets of taro, sweet potato, onion, carrots wrapped with taro leaves
- cubes of corned beef wrapped with taro leaves
lomi salmon - salad made of salted salmon, tomatoes, sweet onions, and green onions
poke - cubes of raw fish (ahi) seasoned with limu kohu (a seaweed), Hawaiian salt, and inamona
or roasted kukui nuts. Seasoning and ingredients are varied
squid luau - taro leaves, coconut milk, and squid simmered
chicken long rice - chicken with rice noodles, garlic, lots of ginger and green onions
poi - cooked taro that is mashed into a thin paste