Laulau is one of a family of related Polynesian dishes, including luau, lu, rourou, rukau, fafa, haha and palusami, all built around the use of taro leaves as a primary ingredient; while taro is known worldwide as a root vegetable, its leaves and stems can be eaten as well. The base recipe is vegetarian, though coconut milk is most often added, and later meat or seafood, giving the finished dish a texture that ranges from a thick soup to a dense cake.
Facts
Disputed
Origin Period, From (Year)Marks the 1819 gathering at which King Kamehameha II first invited women to dine with men, the event credited with the modern Hawaiian luau feast taking its name and shape; laulau is one of the traditional dishes served at such feasts. This dates the naming of the modern luau feast tradition, not the much older Hawaiian practice of preparing wrapped taro leaf dishes, which sources describe only as ancient with no fixed year. Origin RegionSourced to the subject's own accountPolynesia, most closely associated with Hawaii 1 Connections
Uses Ingredient
Source Laulau (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Polynesia, originated there.
Sources
1. Laulau (Wikipedia)
Wikipedialead section
are all related dishes found throughout Polynesia based on the use of taro leaves as a primary ingredient
- Uses Ingredient: Taro, Infobox main_ingredient field: Taro (leaves and stems)
View the Source 2. History of the Luau (Luaus.org)
Luaus.orghistory of the luau sectionQuote, history of the luau section
It wasn't until 1819, when King Kamehameha II invited women to eat with the group, that the practice evolved and became known as a 'luau,' named for a traditional local dish made of taro leaves and chicken baked in coconut milk.
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