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Kālua puaʻa (kālua pig). Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven.The word "kālua" ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts.
Hawaiians roast a pig for an 1890 lūʻau Princess Kaiulani's lūʻau banquet at ʻĀinahau for the U.S. Commissioners in 1898 Dancers and musicians at a commercial lūʻau. A lūʻau (Hawaiian: lūʻau, also anglicized as "luau") is a traditional Hawaiian party or feast that is usually accompanied by entertainment.
The local lu'au has evolved more into a potluck. A lu'au is always set up as a buffet. Some aspects of the lu'au, such as traditional Hawaiian foods, or roast pig cooked in an imu remain, but for local get-together are most often provided through catering services rather than individual family activities.
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A pig roasting on a rotating spit in the United States. Note hot coals off to the side and a drip pan underneath. It is basted with a mixture of salt and beer. Filipino lechón being roasted in one of the lechón stores in La Loma, Quezon City, Philippines. A pig roast or hog roast is an event or gathering which involves the barbecuing of a
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Hāpuʻu ʻiʻi, (Hawaiian tree fern) (Cibotium menziesii) is an example of a food endemic to the Hawaiian Islands that was not introduced by the Polynesian voyagers. The uncoiled fronds (fiddles) are eaten boiled. The starchy core of the ferns was considered a famine food or used as pig feed.
They say to roast the bird "until fully cooked," but don't provide a time range. The only time indicator reads, "After 4 hours, loosely tent the breast with foil to avoid overcooking."