‘Ulu Cooking Demonstrations at the Lā ‘Ulu Festival
On September 8, 2018, Blue Zones Project - Central Maui provided three back-to-back cooking demonstrations featuring ‘ulu to the Maui Nui Botanical Garden’s second annual Lā ‘Ulu Festival with host Malika Dudley.
Chef #1 - Ken Anuese- Fa‘alifu
Ken Anuese making coconut milk for his Fa‘alifu ‘Ulu
Ken Anuese grew up in independent Western Samoa and moved to American Samoa after graduating high school. His wife, three sons, and three daughters moved to Honolulu in 1995 for medical treatment for his son. Ken worked as an electrician and then as a mechanic for HC & S; when HC & S closed in 2016, Ken went back to school at U.H. Maui College to receive his AA in Automotive Technology. He has two semesters to go.
Of ‘ulu, he says, “‘Ulu was second only to taro in Samoa; it’s our rice. We make more than 12 kinds of foods with ‘ulu: poi, taufolo, we stuff fish with it; fa‘alifu is a recipe that beginners make and most young men learn to make it when they are around 8 years old.”
Ken demonstrated how to make coconut milk and fashioned a strainer with a heliconia branch. The audience was impressed and were grateful for the opportunity to see this traditional practice, and to be able to taste the fa‘alifu dish.
Chef #2 - Shirley Kauhaihao - Lomi ‘Ulu
Shirley Kauhaihao preparing her Lomi ‘Ulu
Aunty Shirley Kauhaihao has a deep and life-long commitment to ‘ulu, rooted in her Honaunau, Kona upbringing in the heart of what once was an ancient Kona ‘ulu forest. Aunty Shirley is co-director and founder of Ho’oulu ka ‘Ulu, a project to revitalize ‘ulu as an attractive, delicious, nutritious, abundant, affordable, and culturally appropriate food.
She is well-known in the community as a master weaver and member of Ka Ulu Lauhala ‘o Kona, cultural organizer at Amy B.H. Greenwell Ethnobotanical Garden, and lead organizer for the cleanup of coral graffiti along Queen Ka’ahumanu Highway in South Kohala, among her many volunteer activities. Aunty Shirley’s unfaltering dedication to the land and people of Hawaii inspires countless others.
Chef #3 - Jonathan Pasion - ‘Ulu Tots, Ka‘ana Style
Jonathan Pasion grating ulu for his Ulu Tots
In the spirit of harmonizing flavor, locally grown ingredients & globally refined technique, Andaz Maui at Wailea Resort’s Ka‘ana Kitchen Chef Jonathan Pasion (Ka`ana Kitchen, 2014’s “Best New Restaurant” by Maui No Ka Oi Magazine) pays tribute to his stout Maui roots (Hawaiian, Japanese, Chinese, Filipino). Pasion displays a perfectly balanced menu of locally sourced components at the chic Ka‘ana Kitchen at Andaz Maui at Wailea Resort. He now flaunts using 85% from the islands top growers, ranchers and fishermen.
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