Originally Posted by chef808HI
This is pretty easy to make using an oven. If you was do a traditional Hawaiian style it will take for days to cook. Good job though
when we lived in Kaneohe, our neighbors two doors down had a permament IMU -
quote from Wikipedia:
The Hawaiian imu was the easiest way to cook large quantities of food quickly and efficiently for the Hawaiians. Because their creation was so labor intensive, imu’s were only created for special event or ceremonies where it would be worth the time and hard work. An imu is created by first digging a 2-4 foot hole in the ground. Porous rocks are heated on the side added to the bottom of the pit after they have been heating for a while; next, a layer of banana stumps are added over top along with the banana leaves. After the vegetation is put down, the meat, fish, along with any other foods are placed on top and covered once again with more vegetation. Wet cocoa sacks are also sometimes added over top to add even more moisture and trap in more heat.
- Maybe four to five times each year they would stoke that baby up and drive everyone wild with the most ONO (delicious) smells that would go on for days.
They were nice enough to let some of us kalua chickens and turkeys along side their pigs. Kalua Turkey for Christmas and thanksgiving, now there's something I really miss.
Heh, ALOHA! chef 808HI!! btw...