Lūʻau (food)

• "Laulau" (Proto-Austronesian) describes "basket or leaves for serving or carrying food; to serve food" with cognates: {{lang|haw|Laulau}}, {{lang|fj|Rourou}}.{{cite web |title=Protoform: LAU.1A [AN] Leaf |url=https://pollex.eva.mpg.de/entry/laulau/ |website=POLLEX-Online}}
• "Luu" (Proto-Polynesian) describes "taro leaves as food" with cognates: {{lang|to|Lū}}.{{cite web |title=Protoform: LUU.1 [PN] Taro leaves as food |url=https://pollex.eva.mpg.de/entry/luu.1/ |website=POLLEX-Online}}
• "Luukau" (Nuclear Polynesian) describes "edible greens" with cognates: {{lang|haw|Lūʻau}}, {{lang|sm|Luʻau}}, {{lang|mi|Rukau}}{{cite web |title=Protoform: LUU-KAU.* [NP] Edible greens: *lu(u)-kau |url=https://pollex.eva.mpg.de/entry/lukau/ |website=POLLEX-Online}}
• "Faa" (Proto-Austronesian) describes "(plant) stalks" with cognates: {{lang|ty|Fāfā}}, {{lang|haw|Hāhā}}.{{cite web |title=Protoform: FAQA.1 [AN] Stalk n |url=https://pollex.eva.mpg.de/entry/faqa.1/ |website=POLLEX-Online}}

Taro is one of the most ancient, cultivated crops. Believed to be native to India and Southeast Asia, taro were carried into the Pacific Islands by Austronesian peoples from around 1300 BC, where they became a staple crop of Polynesians.{{cite journal |last1=Denham |first1=Tim |title=Early Agriculture and Plant Domestication in New Guinea and Island Southeast Asia |journal=Current Anthropology |date=October 2011 |volume=52 |issue=S4 |pages=S379–S395 |doi=10.1086/658682|hdl=1885/75070 |s2cid=36818517 |hdl-access=free }}

Although associated as root vegetable, all parts of the taro was utilized.{{cite web |author1=National Plant Data Center and Pacific Islands West Area Office |title=Plant Guide - Taro - Colocasia esculenta (L.) Schott |url=https://plants.usda.gov/DocumentLibrary/plantguide/pdf/cs_coes.pdf#:~:text=Ethnobotanical%3A%20Taro%20was%20the%20most%20important%20food%20throughout,diet%20and%20the%20plant%20used%20to%20make%20poi. |website=USDA.org |publisher=US Dept of Agriculture - Natural Resources Conservation Service |date=20 Oct 2003}}{{cite web |title=Traditional Uses - About Breadfruit |url=https://ntbg.org/breadfruit/about-breadfruit/traditional/#SnippetTab |website=National Tropical Botanical Garden}}{{cite web |title=Ti, Good Luck Plant |url=https://www.eattheweeds.com/cordyline-fruticosa-food-foliage-booze-2/ |website=Eat The Weeds and other things, too |date=10 July 2017}}

In addition, they brought along with them pigs, chickens, and Polynesian dogs for protein. When the Western navigators arrived, they introduced foods like onions, tomatoes, corned meats and various spices.{{cite web |title=Wayfinders : Polynesian History and Origin |url=https://www.pbs.org/wayfinders/polynesian6.html |website=www.pbs.org}} Colonialism brought with them something that would change Polynesian diets—canned goods, including the highly prized corned beef. Natural disasters brought in food aid from New Zealand, Australia, and the US, then world wars in the mid-20th century, foreign foods became a bigger part of daily diets while retaining ancestral foods like taro and coconuts.

Building an earth oven is very labor-intensive, often made for larger festivities or religious ceremonies.{{cite web |last1=Labiste |first1=Dino |title=Imu - Hawaiian Underground Oven |url=http://www.primitiveways.com/Imu1.html |website=Primitive Ways}} Since earthenware was not known throughout ancient Polynesia, stews were often steamed in calabash bowls or coconut shells but were not efficient conductors of heat.{{cite book|last=Koch, Gerd|author-link=Gerd Koch|title=The material culture of Tuvalu|publisher=Institute of Pacific Studies, University of the South Pacific|date=1990|page=65|url=https://books.google.com/books?id=w7aeiuIXVigC&pg=PA46}} For daily consumption, it was easier to cook taro leaves into parcels for smaller ovens.{{cite web |author1=R. Goebel, M. Taylor & G. Lyons |title=Taro Leaf |url=https://www.growables.org/informationVeg/documents/LeafyGreenFactsTarro2.pdf |website=Growables.org |publisher=Australian Centre for International Agricultural Research}} Taro leaves contain calcium oxalate, which in its raw form can cause serious irritation to the mouth and throat if not cooked thoroughly.{{cite web |title=how to cook taro leaves? |url=https://testfoodkitchen.com/how-to-cook-taro-leaves/ |website=Test Food Kitchen |date=27 November 2022}}{{cite web |last1=Hillyer |first1=Garrett |title=Back to the Future' for Samoan Food |url=https://ecampusontario.pressbooks.pub/foodstudies/chapter/food-in-samoa/ |website=eCampusOntario PressBooks}}{{cite web |last1=Stradley |first1=Linda |title=Hawaiian Lau Lau Pork History and Recipe |url=https://whatscookingamerica.net/pork/hawaiian-laulaupork.htm |website=What's Cooking America |date=26 May 2015}}

In the Cook Islands, {{lang|mi|rukau}} refers to both leafy greens (most often {{lang|mi|rukau dalo}}, the leaves of the taro plant) and the dishes they can be made into, both in stews, as a parcel, or baked in the oven like a casserole. Coconut milk is widely used along with fish, lamb, and corned beef in {{lang|mi|rukau}} dishes. {{lang|mi|Rukau viti}} (Abelmoschus manihot) is a popular alternative to rukau dalo.{{cite web |last1=Hutchinson |first1=Mereana |title=Cook Islands Recipes - Rukau – Cooked taro leaves |url=https://www.ck/food/0202.htm |website=www.ck}}{{cite web |title=Cook Island Recipes |url=https://www.cookislandsnews.com/internal/features/food/rukau-a-simple-delight/ |website=The Migrating Kitchen Trust}}{{cite web |title=Rukau |url=https://www.rnz.co.nz/collections/recipes/rukau |website=RNZ |date=20 January 2019}}

In a modern twist, {{lang|mi|rukau}} are used as a filling for ravioli and also into pastries known as "rukau pies" in Auckland.{{cite web |title=Home-cooked Pasifika kai set to go down a treat |url=https://www.nzherald.co.nz/talanoa/taste-of-pasifika-the-pies-bringing-a-piece-of-the-cook-islands-to-auckland/2ZEF6AVQA7ERSKLOFCNDF5RDVE/ |website=The New Zealand Herald |language=en-NZ |date=8 September 2023}}{{cite web |title=Paua Ravioli with Porae and Rukau |url=https://www.fishoftheday.tv/recipes/paua-ravioli-with-porae-and-rukau/ |website=Fish of the Day}}

In Fijian cuisine, {{lang|fj|rourou}} (or {{lang|fj|roro}}) is stew of {{lang|fj|dalo}} (taro) leaves. Taro leaves (whole or shredded) are typically added to the stewing liquid of coconut milk without parboiling. Aromatics such as onions and garlic are commonly used as well as spices. Proteins include canned corned beef or tuna, fresh lamb. The stew is often served with cassava (boiled or fried into chips), or with roti in a manner similar to saag by way of Indo-Fijians.

Another method involves stuffing fresh taro leaves with a meat filling that are tightly rolled (or made into balls) then stewed in pot in a manner similar to dolma or stuffed cabbage. These balls are sometimes referred to as {{lang|fj|rourou}} balls or {{lang|fj|wacipoki}}.{{cite web |title=VitiFM OUCH Wacipoki |url=https://www.youtube.com/watch?v=1X3loGkuZOo |website=YouTube}}{{cite web |title=How to make rourou balls |url=https://www.fijitimes.com/how-to-make-rourou-balls/ |website=FijiTimes |language=en |date=3 June 2016}} When these balls are made into parcels, they are often called palusami, influenced by nearby Samoa. Another {{lang|fj|wacipoki}} technique is forming them into patties with a mixture of chopped parboiled taro leaves, onions, and seasonings that are pan-fried, and simmered in a coconut milk sauce.{{cite web |title=Fiji: Rourou balls |url=https://www.olivado.com/recipe/fiji-rourou-balls |website=Olivado}}{{cite web |title=Rourou balls |url=https://mixfmfiji.com/fiji-rourou-balls/ |website=MixFM Fiji}} Because of the rising prices of taro (and food in general), instant noodles is sometimes mixed into the {{lang|fj|wacipoki}} as a filler.{{cite book |last1=Lako, J., Francis, J., Dietershagen, J. |title=The agriculture-nutrition-income nexus in Fiji |date=September 30, 2019 |publisher=CTA |page=4 |url=https://books.google.com/books?id=dyu1DwAAQBAJ}}

Poulet fāfā is a thick stew of {{lang|fr|poulet}} (French lit. "chicken") and {{lang|ty|fāfā}} (Tahitian transl. "taro greens or shoots"). Influenced by French cuisine, contemporary recipes often feature the chicken as the primary ingredient, while the taro leaves stewed in coconut milk acts as a sauce. Spinach is often substituted for taro leaves. Cubed chicken breasts are typical, but sometimes whole leg quarters are served. Onions are typically added, along with garlic or ginger. Bouillon or curry powder is sometimes added as a seasoning. It is enjoyed with roasted taro, breadfruit, sweet potatoes, or rice.{{cite web |title=Traditional Tahitian Food |url=https://tahititourisme.com/en-us/tahiti-activities/traditional-cuisine/ |website=The Islands of Tahiti |publisher=Tahiti Tourisme}}{{cite web |title=Poulet Fafa |url=https://www.whats4eats.com/poultry/poulet-fafa-recipe |website=whats4eats}}{{cite web |title=20 frequently used Tahitian words |url=https://www.tahiti-hitorigoto.com/entry/tahitian-words#f%C4%81f%C4%81%E3%83%95%E3%82%A1%E3%83%95%E3%82%A1 |website=Tahiti HitoriGoto}}{{cite web |title=Tahitian chicken and spinach |url=https://www.nzherald.co.nz/eatwell/recipes/tahitian-chicken-and-spinach/TLETVO6LPWOTBOP6K7EEWQMQCY/ |website=NZHerald}}

In {{lang|haw|lūʻau}} stew, {{lang|haw|lūʻau}} refers to the young leaves of the {{lang|haw|kalo}} (taro) plant, though it generally means taro leaves as an ingredient. The leaves are parboiled, strained, chopped, and combined with the cooked (fresh) meat—octopus ("squid"), chicken, beef, or pork—that are sautéed with onions. For thicker stews containing "squid" or chicken, coconut milk and sugar are added. However, stews containing beef or pork usually omit the coconut milk and can be braised along the cooking of the taro leaves, seasoned with salt, salt cod ("butterfish"), or salted salmon. It is generally enjoyed with rice.{{cite web |last1=Taketa |first1=Mari |title=The Lū'au Stew from He'eia Pier |url=https://www.honolulumagazine.com/the-luau-stew-from-heeia-pier/ |website=Honolulu Magazine |date=22 September 2012}}{{cite web |title=Luau Stew |url=https://onolicioushawaii.com/luau-stew/ |website=Onolicious Hawaiʻi |date=28 January 2020}}

File:Laufoiti.jpg

{{lang|haw|Laulau}} (lit. "leaf leaf") refers to the ti leaves that are traditionally used to wrap the food within it. Whole mature larger (and younger) taro leaves wrap around large cubes of pork shoulder or belly, beef, or chicken thighs. A piece of "butterfish" is traditionally added with the other meats as seasoning. A piece of sweet potato is sometimes added. It is enjoyed with poi or rice. Unlike its Polynesian variations, this dish does not contain any coconut milk or aromatics like onions or garlic, or other spices. However, similar dishes like Samoan {{lang|sm|palusami}} that are made in Hawaii sometimes use the vernacular {{lang|haw|laulau}} when speaking with a non-Samoan person.{{cite web |title=Lau Lau: Ancient Dish, Modern Delicacy |url=https://polynesia.com/blog/lau-lau-ancient-dish-modern-delicacy |website=polynesia.com |date=5 September 2014}}{{cite web |url= http://www.hanahou.com/pages/Magazine.asp?Action=DrawArticle&ArticleID=1671&MagazineID=100 |title= Bundles of Joy |author= Alan D. McNarie |date= |work= Hana Hou!, June/July 2017, Vol. 20, No. 3 |accessdate= November 4, 2017 }}

{{lang|haw|Hā}}, the stems or stalk of the taro, is commonly added to {{lang|haw|lūʻau}} and {{lang|haw|laulau}} as a filler. As a dish on its own, stems are peeled and sliced for a stew called {{lang|haw|hāhā}}.{{cite web |title=Nā Puke Wehewehe ʻŌlelo Hawaiʻi - Haha |url=https://wehewehe.org/gsdl2.85/cgi-bin/hdict?e=q-11000-00---off-0hdict--00-1----0-10-0---0---0direct-10-ED--4--textpukuielbert%2ctextmamaka-----0-1l--11-haw-Zz-1---Zz-1-home-haha--00-4-1-00-0--4----0-0-11-00-0utfZz-8-00&a=d&d=D2231#hero-bottom-banner |website=wehewehe.org |access-date=27 September 2023}} It is seasoned with salt, dried shrimp, or "butterfish" or salt-cured salmon. {{lang|haw|Hāhā}} can be combined with pork or beef that is usually cooked separately from the stew. Generally, cooking the stems of the taro, by itself, takes the least amount of time because it contains the least amount of calcium oxalate. This dish does not contain coconut milk either.{{cite web |last1=Ahuna |first1=Eleanor K S |title=Hāhā with Pork and Dry 'Ōpae |url=https://kaiwakiloumoku.ksbe.edu/article/recipes-haha-with-pork-and-dry-opae |website=Kaiwakiloumoku |publisher=Pacific Indigenous Institute}}

File:laulau unwrapped with coconut cream and onions.jpg

{{lang|sm|Palusami}} is believed to be a contraction of the phrase, "pa{{okina}}apa{{okina}}a (lu{{okina}}au) sami" ("to cook (taro leaves) with sea water on fire")" or palu (lu{{okina}}au) sami" ("mixed (taro leaves) with sea water").{{cite web |title=Protoform: PAQA-PAQA [PN] Type of food |url=https://pollex.eva.mpg.de/entry/paqa-paqa/ |website=POLLEX-Online}}{{cite web |title=Protoform: PALU.2 [AN] Knead, mix |url=https://pollex.eva.mpg.de/entry/palu.2/ |website=POLLEX-Online}}{{cite web |title=Protoform: SAMI [PN] ?? |url=https://pollex.eva.mpg.de/entry/sami/ |website=POLLEX-Online}} The dish is sometimes referred to as {{lang|sm|lu{{okina}}au}}.{{cite journal |last1=Handy, E S Craighill, Willowdean C. Handy |title=Samoan House Building, Cooking, and Tattooing |journal=The Museum |date=1924 |issue=15 |page=20 |publisher=Bernice P Bishop Museum}}

{{lang|sm|Palusami}}, and like much of Samoan cuisine, is noted for its richness, or {{lang|sm|lolo}} (lit. "fatty")—rich foods that often contain a good amount of thicker coconut cream (not to be confused with sweetened "cream of coconut"). Beef, or {{lang|sm|povi}} ( lit. "bovine"), is the protein of choice in the form of brined {{lang|sm|povi masima}} (lit. "salted beef") or canned {{lang|sm|pīsupo}} (lit. "pea soup," general term for canned foods). {{lang|sm|Palusami}} is prepared by laying out a few taro leaves and spooning an amount of beef and onions into the center with a healthy amount of coconut cream and bundled with foil then steamed.

{{lang|to|Lū talo}} are typically prepared in parcels, in Tonga. Two popular versions are {{lang|to|lū pulu}} (lit. "bull") refers to beef, and {{lang|to|lū sipi}} (lit. "sheep") refers to mutton or lamb. Fresh meat can be used, corned (wet brine) {{lang|to|masima}} or canned meats {{lang|to|kapa}} are typical. Horse meat, {{lang|to|hoosi}}, is also a delicacy. Coconut cream is often mixed into the meat, especially with canned meats, to form a paste that easily dollops. Chopped onions are common additions, sometimes tomatoes. {{lang|to|Lū moa}} (chicken) and {{lang|to|lū ika}} (fish) are made as well. The parcels are traditionally wrapped with banana leaves but it is more common to use foil.{{cite web |last1=Foley |first1=Mike |title=Tongan Lupulu Recipe |url=https://polynesia.com/blog/tongan-dish-lupulu |website=Polynesian Cultural Center}}{{cite web |title=Lu sipi: The Tongan parcel of goodness |url=https://uniquelynelson.nz/2020/12/21/lu-sipi-the-tongan-parcel-of-goodness/ |website=Uniquely Nelson |date=21 December 2020}} {{lang|to|Kapisi pulu}} is a similar variant using {{lang|to|kapisi}} (lit. "cabbage").{{cite web |title=Kapisi Pulu |url=https://www.dbenational.org/recipes/kapisi-pulu |website=Daughters of the British Empire |date=21 September 2021}}

Newer technology has made it easier to reduce the cooking time of taro. Dishes can be cooked stovetop in a steamer or baked in an oven, or in pressure cookers and crock pots in temperature-controlled setting. Today, foods like {{lang|haw|laulau}}, {{lang|sm|palusami}}, or {{lang|to|lū pulu}}, foods which are typically made into bundles, sometimes bypass the tedious chore of wrapping by making a casserole-like dish in large quantities making it more akin to its stew counterpart.{{Cn|date=January 2025}}

In areas outside where taro leaves not sold or found, expatriates living abroad use in its place spinach, Swiss chard, collard greens, kale or other leafy green vegetable. And where ti or banana leaves cannot be found, aluminium foil, parchment paper, and corn husk are used.{{cite web |last1=Jones |first1=Nina |title=Palusami Recipe: Delicious and Nutritious In One Amazing Dish |url=https://polynesia.com/blog/easypalusami |website=polynesia.com |date=19 June 2017}}{{cite web |title=Chef Sam's Award-Winning Seafood Laulau |url=https://www.foodnetwork.com/recipes/chef-sams-award-winning-seafood-laulau-recipe-1908050 |website=Food Network |language=en}}

It is a favourite food of human rights activist Maluseu Doris Tulifau.{{Cite web |title=The Polynesian Effect - Doris Tulifau |url=https://www.thepolynesianeffect.com/past-features/broadcasting/doris-tulifau |access-date=2025-01-11 |website=www.thepolynesianeffect.com |language=en-US}}

{{Portal|Food}}

• List of ancient dishes and foods
• List of stews
• Laing (food), a similar native dish from the Philippines
• Callaloo, a similar native dish from the Caribbean
• Lili'uokalani Protestant Church, which is known for its version of the dish

{{reflist}}

Category:Gilbertese cuisine

Category:Fijian cuisine

Category:Samoan cuisine

Category:Tuvaluan cuisine

Category:Native Hawaiian cuisine

Category:French Polynesian cuisine

Category:Cook Islands cuisine

Category:Polynesian cuisine

Category:Oceanian cuisine

Category:Octopus dishes

Category:Chicken dishes

Category:Squid dishes

Category:Foods containing coconut

Category:National dishes