Food

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Hawaiian Kalua Pig cooked in an Imu

Ancient Hawaiian traditionally prepared Kalua Pig
steam cooked in an Imu underground pit

Following authentic Hawaiian recipes of old, a cornerstone of their indigenous cuisine is Kalua Pig, prepared in the traditional manner, generally cooked in an Imu, an underground pit of hot rocks under leaf-wrapped meat that’s steam cooked from the outside, as well as from inside from the action of hot rocks placed within the pig, & served with ‘alaea, a sea salt obtained at water’s edge by lowering, by rope, a villager over a hardened lava precipice, on the underside of which the action of crashing ocean waves deposits a layer of salt suitable for scraping off. “Kālua is a traditional Hawaiian cooking method that utilizes an imu, or underground oven. The word kālua literally means “to cook in an underground oven” and also describes the flavor of food cooked in this manner – e.g. the kālua pig (Hawaiian puaʻa kālua) which is commonly served at luau feasts. Traditionally, extremely hot volcanic (lava) rocks were placed in a hole approximately 6′ by 4′ by 3’ and the hole was lined with vegetation such as banana leaves. A salted pig was placed inside and covered with more banana leaves to preserve the heat and flavor. Then, it was covered with burlap and soil, and left to steam all day. Once removed from the imu, the pig was ready to be served”. — Wikipedia

Cookbook

Hopi Cookery,
Juanita Tiger Kavena

“More than one hundred authentic recipes center around Hopi staples of beans, corn, wheat, chilies, meat, gourds, and native greens and fruits” — Amazon Editorial Reviews Product Description

“Just like Grandmother used to make…the recipes are actually like the traditional food you find in the homes on the reservation…The book walks you through things such as, drying and storing corn, making hominy from dried corn, chilis, beans, frybread, piki making, and the virtues of blue corn”. — Amazon Customer Reviews

Juanita Tiger Kavena “was born to a Muskogee Creek father and an Anglo mother in Sasakwa, Oklahoma…In the summer of 1948, she accepted a teaching position at the Hopi agency in Keams County, Arizona…In 1949 she married a Hopi man named Wilmer Kavena and was adopted into the Hopi tribe…After over 30 years of experience in research with Hopi foods, Kavena published…Hopi Cookery…In the early 1950s Kavena began gathering information for her book while she served as an Agricultural Extension Service home economist on the Hopi Reservation. In that capacity she worked with Hopi women on meal planning, food preparation and preservation, and food storage. Over the ensuing decades, Kavena continued to visit villages on the Hopi and Navajo reservations, learning all she could about traditional foods”. — Native American Women : A Biographical Dictionary – (Google Books Preview)

 

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