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.
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.
Menu for Luau 2012
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.
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.
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.
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