Sometimes called squid luau even though it isn’t actually made with squid, octopus luau(lu’au he’e) is one of the most popular traditional foods at Hawaiian luaus. It is traditionally served alongside poi and kalua pork(kalua pua’a) among other foods.

The name lu’au originally refers to the taro plant and has come to refer to traditional Hawaiian parties or feasts. Lu’au he’e is made with octopus(he’e), which is also called squid by locals. He’e also means to slip. The kind of octopus normally used is called he’e mauli, or day octopus. Octopus is cooked with taro leaf(lu’au) and coconut cream.

Octopus is usually cleaned, tenderized, and boiled before cooking with other ingredients. The beak and guts are removed and it can be beat against a rock until tender. The water from boiling octopus could be used to cook the taro leaf, or the octopus and taro leaf can be cooked simultaneously then mixed.

Taro leaf must be cooked thoroughly to break down dangerous invisible oxylate crystals in the leaf. Stew it until it breaks down easily and mixes with the coconut cream to make a creamy and thick green mass.

Meat can be omitted for a vegan lu’au. Laulau is another Hawaiian dish using taro leaf. Similar dishes include Tongan lu, Bicolano laing, and Fijian rourou.

Recipe

Ingredients

• ½ lb octopus(he’e), cleaned and tenderized, boiled and chopped
• 2 cup water
• 1 lb taro leaf(lu’au), chopped
• 1 tsp sea salt(pa’akai)
• 1 cup coconut cream

Method

• boil taro leaf, water, salt
• simmer 45-90 minutes
• drain excess water
• mix in octopus, coconut cream
• simmer 30 minutes
• serve