The Hawaiian word for food is "mea`ai." In ancient Hawai`i, local agriculture was primarily grown on the islands. From the mountains to the ocean, a valley was organized to optimize the land for farming and general production. Reaching into the ocean, some communities had large fish ponds bordered by lava rocks.

At Notre Dame's Lu`au, the Hawai`i Club attempts to hold true to the Hawaiian culture and tradition, but due to the challenges of managing pershiable items, we are unable to provide sampling of many of our local flavors. The majority of the food served at lu`au is authentic and native, but some dishes were introduced to the islands under the influence of foreign visitors.

Shoyu Chicken
Juicy chicken thighs are marinated overnight to infuse the delightful tastes of shoyu and are then slow-cooked to perfection ensuring that the meat falls off the bones upon consumption.

Lomilomi Salmon
A bright crunch of tomato, onions, and salted salmon. The "lomilomi" in the name comes from the technique that is used in its preparation. To mix the ingredients, they are gently massaged to break apart the tomato and tenderize the salmon. A gentle touch of Hawaiian rock salt is also added for flavor.

Kalua Pig
Traditionally, a full pig is steamed overnight in an underground oven, known as an "imu." The pig is cut into sections and the meat is pulled in to small, edible pieces. Now days, sections of pig are roasted in the oven and then pulled apart using forks.

Haupia
This dessert item is often the highlight of lu`au. The best way to describe this refreshing dish is as coconut pudding. Fresh squeed coconuts are mixed with starch and set to cool overnight. The next day, the solid coconut pudding is served as part of the main course at a lu`au.