Local Kine Luau Stew

Mahalo to all of you who came out to vegfest Oahu to celebrate in a plant-based festival to educate the community and ourselves. For an immediate response to last weekends demo recipe at VegFest Oahu, I’m going to share with you all my Luau Stew recipe.  I will update this in the future with pictures and more details.

2 onions, chopped
3 tb minced ginger root
3 tb minced turmeric root
1 tb minced garlic
1-2 c kalo cubed
1-2 c breadfruit cubed
2-6 c cooked lau
3-4 c vegetable broth
1-2 c coconut milk
salt to taste
2 tb coconut oil
1 Hawaiian chili pepper, minced (optional)

Preparing the lau: Clean the lau and cut into strips using scissors.  Make sure to wear gloves, or wash hands immediately after, as this can make you have itchy hands. Place prepared lau in a large stock pot  with boiling water and gentle boil for 2-3 hrs.  Or you can put lau in a pressure cooker and fill half way with water.  Pressure cooker takes about 45 min to cook lau.

When lau is close to pau (being finished) begin the rest of the stew.  You can also refrigerate over night or freeze the lau and make the stew the following day or later if frozen.

Heat coconut oil in stock pot over medium heat. Add onions and saute about 3 min.  Add ginger, garlic, and turmeric root (optional chili pepper).  Stir for another few minutes.  Add cubed kalo root and breadfruit, stir. Once the starches are coated with the garlic/turmeric/ginger and have cooked for a few minutes, add vegetable broth.  Make sure the broth covers the starches so they can cook through.  Let soup simmer for about 10-20 min until taro and breadfruit become softer.  Add cooked lau leaves, coconut milk, and salt and pepper to taste.



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