The Main Ingredient Of The Dish: Ti Leaf

Ti leaf, also known as lauhala in Hawaiian, is a versatile and flavor-packed ingredient that has been used for centuries to make traditional dishes throughout Polynesia. Here are five recipes where ti leaf really steals the show!

1. Lau Lau: This classic Hawaiian dish is made with pork, salted butterfish, and luau leaves wrapped in ti leaves and steamed until cooked through. The savory flavors of the pork and fish create a delicious broth that infuses the whole dish.

2. Kālua Pig: Another traditional Hawaiian favorite, kālua pig is pork cooked in an imu or underground oven. Ti leaves are placed over the top of the pig and the heat from the stones below infuses the meat with smoky flavor.

3. Poi: Poi is a staple side dish made from taro root, which is pounded into a paste then combined with water until it reaches the desired consistency. It is often wrapped in ti leaves before serving to enhance its flavor and aroma.

4. Huli Huli Chicken: This Hawaiian-style grilled chicken dish is made with an addictively flavorful marinade of soy sauce, brown sugar, garlic, ginger, pineapple juice, and ketchup. To add a hint of smokiness, the chicken is wrapped in ti leaves before grilling.

5. Kalua Mochi: This sweet dessert is made with pounded taro and coconut flavored mochi that is steamed in ti leaves. The heat from the steam helps to infuse the mochi with flavor and aroma, making it an irresistible treat.