ReecieB’s serves a delicious catered Hawaiian meal. Your meal includes kalua pig, chicken long rice, squid luau, lomilomi salmon, rice, poi and haupia. We bring the aloha to any luau or gathering.
Preparing a Traditional Hawaiian Feast
Alfred (III) learned, at a young age, how to make kalua pig in the imu (underground oven to steam pork) with his father and uncles. His family always made Hawaiian Food for family parties. The best memory is everyone gathering to help prepare the pig. This was not a task but a true labor of love. The pit is dug for the imu to fit the dimension of the pig being placed in it. Banana trees are cut and the stumps smashed to add moisture and flavor to the delectable pork. Burlap bags are soaked to be placed in the imu to add just the right amount of steam. Lava rocks are heated. The pig is placed on chicken wire lined with foil, Hawaiian sea salt is applied to the pig then a few red hot lava rocks are strategically placed in the pig and the whole pig is wrapped into a nice bundle. The pig is put on the rest of the lava rocks and covered in banana leaves, burlap bags and dirt. The pork is left for eight to ten hours to steam to perfection. Every piece placed in the imu mixes together with the steam to produce scrumptious kalua pig.
When the pig is in the imu, it is time to prepare the other food. Long rice is soaked and chicken is boiled for the chicken long rice. Luau leaves are washed, cut and cooked for the squid luau. Then the squid is cooked to be combined with the leaves. Salted salmon, tomatoes, round onions and green onions are diced to create the lomilomi salmon. Coconuts are husked, cracked and shredded to produce haupia. All this preparation is done around a table filled with aloha and laughter.