Lūʻau (food)
left to right: Lūʻau, laulau | |
| Alternative names | Rukau, rourou, laulau, lū, laulau, palusami, hāhā, poulet fāfā |
|---|---|
| Type | Stew |
| Course | Entree |
| Place of origin | Hawaii, Samoa, Tonga, Fiji, French Polynesia, Cook Islands |
| Region or state | Polynesia |
| Serving temperature | Hot |
| Main ingredients | Taro (leaves and stems) |
Lūʻau, luʻau, laulau, lū, rourou, rukau, fāfā, hāhā, and palusami are all related dishes found throughout Polynesia based on the use of taro leaves as a primary ingredient. While taro generally is known as a root vegetable for its starchy corms, the leaves (and stems) are consumed as well. The base recipe is vegetarian. Most often, coconut milk was added, and later meat or seafood. The texture of the dish ranges from a thick soup to a dense cake.