Old time Hawaiians and their work . Imu, UK Ox- Banana stumps were pounded flat and placed uponthe hot stones. Then the food, w^rapped in leaves, wasput between layers of banana or ti leaves. These werecovered with about six inches of leaves and dirt. A smallopening was left for water to be poured in to steamthe food. Taro was cooked in different ways. The root, baked in FIRE AND COOKING 41 ti leaves, was eaten as a vegetable. Luau, or Hawaiianspinach, was made from the young leaves baked inti leaves. Poi was the chief article of food. It was made fromthe baked taro root. This was peeled and t
Old time Hawaiians and their work . Imu, UK Ox- Banana stumps were pounded flat and placed uponthe hot stones. Then the food, w^rapped in leaves, wasput between layers of banana or ti leaves. These werecovered with about six inches of leaves and dirt. A smallopening was left for water to be poured in to steamthe food. Taro was cooked in different ways. The root, baked in FIRE AND COOKING 41 ti leaves, was eaten as a vegetable. Luau, or Hawaiianspinach, was made from the young leaves baked inti leaves. Poi was the chief article of food. It was made fromthe baked taro root. This was peeled and then pounded. PUUNDING Pol on a long wooden poi board with a stone pounder andmixed with water. This was called paiai, and could bekept for some time. Poi was made from this paiai bymixing it with more water and leaxing it to ferment. Pounding poi was hard work and was always doneby the men. Often two men worked at one board, andsang or joked as they worked. 42 OLD-TIME HAWAIIANS AND THEIR WORK Besides being necessary for cooking, fire was also usedto give light and to dry out the house during the rainyseason. Lamps were lava cups filled with oil and had tapawicks. Candles were strings of kukui nuts, ten or twelvenuts being strung upon the midrib of a coconut leaf. Thetop one was lighted first, and burned about three minutes.
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Keywords: ., bookcentury1900, bookdecade1910, bookidoldtimehawai, bookyear1912
