Maui Onion Dip
• 3 large Maui onions, finely chopped
• 1 cup sugar
• 1/2 cup white wine vinegar
• 1 cup water
• 1/2 cup mayonnaise
• 1/2 tsp celery seed
• In a saucepan, mix the sugar, vinegar and water. Bring to a boil then remove from the stove and allow to cool. You are creating a marinade.
• Place finely chopped onions in a bowl and pour the marinade over the onions. Stir. Refrigerate this mixture overnight.
• Remove from the fridge and drain the liquid from the onions. Discard the liquid. Mix the onions, mayonnaise and celery seed to create your dip. Refrigerate until needed.
• Serve with your favorite crackers or chips.
• 1 whole chicken cut into pieces
• 1 tablespoon vegetable or canola oil
• water as needed
• 1-2 lbs of taro leaves (or substitute with spinach leaves)
• 2 tablespoons butter or margarine
• 1 cup of coconut milk
• Heat the oil in a large pot.
• Add the chicken pieces and brown lightly, turning frequently.
• Add enough water to cover the chicken. Simmer for about 30 minutes. Pour out the liquid.
• Heat 2 tablespoons butter or margarine in the pot and then add the drained chicken.
• Season with salt to taste and simmer. Add the taro leaves (or spinach), as well as 1 cup coconut milk to the chicken. Simmer for 5-10 minutes and serve.
Banana Bread – a traditional offering at a Luau
• 1/2 cup butter, softened
• 1 cup sugar
• 1 3/4 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups mashed ripe bananas
• 2 eggs, beaten
• 1 cup macadamia nuts, pecans or walnuts – roughly chopped / crushed
• Preheat oven to 180 degrees Celsius / Gas Mark 4
• Grease and flour a loaf tin.
• In a bowl, mix the butter and sugar until pale and creamy.
• In a separate bowl combine flour, baking powder and salt.
• Blend all of the dry ingredients with creamed butter/sugar mixture.
• Add mashed bananas, eggs and nuts.
• Pour into the loaf tin.
• Bake for 1 hour or until a knife comes out clean.