SOUTH MAUI LUAUS

WEST MAUI LUAUS

Lomi Lomi Salmon

You may have heard of “lomi lomi” massage, but lomi lomi salmon? Oh yes. Salmon is believed to have been introduced to the islands during the whaling era, when two ships from New England made their way to Hawaii. This particular dish, served cold, is created with salmon fillets mixed—by hand—with Hawaiian sea salt, tomatoes, and onion (which was brought to the islands by Captain Cook in 1778). The result? Refreshing, salty (you’ll note a theme here), and scrumptious.

Laulau

A veritable native Hawaiian dish, laulau (also spelled lau lau) calls upon ti leaves and “luau” leaves (taro). Traditionally, these greens were used to wrap fish and pork for laulau; today, chicken is also used. Once tied, the stuffed leaves are salted and steamed (customarily in an imu). To eat, slice and get to the filling inside—the leaves are inedible.

Macaroni Salad

While hardly traditional, macaroni salad is also fundamental to the Hawaiian plate lunch and a popular side dish at luaus. (Or, as author Arnold Hiura writes in Kau Kau: Cuisine and Culture in the Hawaiian Islands, mac salad is “king” in Hawaii.) It’s exactly as it sounds, comprised of elbow macaroni, mayonnaise (and plenty of it), and add-ins such as pickle relish, celery, and carrots. It pairs brilliantly with the salty, tangy dishes otherwise presented at luaus.

Molokai Sweet Potatoes

While not as vital to ancient Hawaiians as kalo, sweet potatoes encompassed a large part of early Polynesians’ diets. How the tuber, called ‘uala, made it to the Pacific—it originally hails from South America—is unclear to historians, but its importance to native Hawaiians is inarguable. It flourishes in arid conditions and was planted during times of famine. Its leaves were used to cushion lauhala mats; its milky sap was relied upon to treat everything from asthma to insomnia. Today, Molokai Sweet Potatoes are an oft-seen side dish at many luaus, either baked, roasted, or used in baked goods. (They also soared to popularity thanks to celebrity chefs like Emeril Lagasse and Sam Choy.) Their purple flesh is unforgettable; the same could be said of their taste.

Pipikaula

George Vancouver introduced Hawaiians to cattle in 1793; from there, a number of beef-focused dishes were spawned. One of them is pipikaula, which translates to “beef rope.” Unsurprisingly, it resembles beef jerky, only without the rough texture: The teriyaki-flavored morsels are sometimes served still on the bone, which helps maintain its juiciness.

Poi

Poi was the cornerstone of ancient Hawaiian meals, if not the meal itself; as Honolulu reports, “Old pictures of Hawaiian meals often show poi bowls big enough to wash a baby in.” Created by mashing kalo, it arrives in a grayish paste and is deemed by many non-Hawaiians an acquired taste. Our advice? Swirl your fork in it before grabbing a bite of kalua pig. The combination is unique—and, for some, heavenly.

Poke

Waltz into any supermarket in Hawaii and you’re bound to find at least a customer or two (if not an outright line) waiting for poke. Rhyming with okay, poke means to “cut crosswise into pieces,” referring to the way ancient Hawaiians would slice fresh, raw fish and eat it with sea salt, seaweed, and crushed kukui nuts. Generally prepared with ahi (tuna), Japanese and Chinese influences altered the dish to include soy sauce, sesame oil, kimchee, and wasabi, among other enhancements.

Shoyu Chicken

Another island favorite—beyond the luau, too—shoyu chicken is another star of the Hawaiian plate lunch and a luau darling. Thank Japanese immigrants as well, whose introduction of shoyu (soy sauce) turned chicken thighs into something splendid. This fork-tender entrée is the perfect mix of salty and sweet.

Squid Luau

Another authentic Hawaiian dish, squid luau may remind you of creamed spinach, given its color and texture. It calls upon fresh luau leaves, which are simmered with squid or tako (octopus), coconut milk, and Hawaiian sea salt. Present-day iterations also call for garlic and a spoonful of sugar.

Sweet Bread Rolls

Come for the singing, stay for the sweet bread: For many, the delectable rolls served at luaus go down as one of the unexpected highlights of the night. While rolls differ from luau to luau, many are inspired by Portuguese plantation workers, who, along with spicy sausage and bean soup, brought “Pao Doce” to the islands in the 19th century. Made with straightforward ingredients—flour, sugar, yeast, eggs, butter, and occasionally lemon peel—the effect is soft, fluffy, slightly sweet gems. (Other recipes for sweet bread call for pineapple juice and cinnamon; others still are served with macadamia nut butter.) The history of the bread couldn’t be more fitting: It was served by Portuguese on special occasions. And what could be more celebratory than a Hawaiian luau?

Kulolo

Another dessert staple at a variety of luaus, kulolo is made of mashed kalo (taro, a root vegetable), sugar, and coconut milk. Frequently compared to the Japanese dessert mochi, the traditional recipe called for the freshest ingredients—just-picked kalo, raw sugar, and newly-cracked coconut meat and milk—before it was wrapped in ti leaves and baked in an imu. Current kulolo may taste less fresh but it’s nonetheless ono.

Haupia

Comprised of sugar and coconut milk, the mildly-sweet custard bears the texture of Jello, pudding—and all the nutty flavor of one of Hawaii’s most beloved fruits. Traditionally prepared with pia (Polynesian arrowroot), modern recipes call for cornstarch. Modern eaters, meanwhile, call it fabulous.