Imu - Hawaiian Underground Oven



Photos of the imu cooking process:


Photo 34 - It's time to check the imu. The hot stones have collapsed into the coals.
Photo 35 - When the hot rocks are ready, the wooden tongs are used to grab the hot stones. Soak the tongs in a bucket of water for a few hours before attempting to move the hot rocks.


Photo 36 - The hot rocks are placed on top of the coals.


Photos 37 & 38 - It's time to add the vegetation material. The first layer of hali'i is the sliced banana stumps. The second layer of hali'i consisted of ti leaves and sliced banana stumps.


Photos 39 & 40 - Placing the pork butt bundle and the packages of laulau on top of the second layer of hali'i.


Photo 41 - All of the food bundles are in the imu.
Photo 42 -
Adding the third hali'i.



Photo 43 - The third hali'i consisted of sliced banana stumps and banana leaves.
Photo 44 -
Covering the imu with burlap bags that have been soaked in water.





This article was first published in Wilderness Way magazine (Volume 11, Issue 1)
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