Wa'a Hash (Ulu and Smoked Meat) by Keala Kahuanui

Waa-Hash-Ulu-and-Smoked-Meat-Recipe-by-Keala-Kahuanui

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Wa'a Hash (Ulu and Smoked Meat) by Keala Kahuanui

Keala Kahuanui is part of the Makalii voyaging ohana and specifically the program Hanauna ola. It was based on teaching the community how the waa or canoe was sustainable on their long open ocean journeys.

I think in these times we are experiencing today we can learn a lot from this week's guest. You have to imagine a 30 to 40 day journey with no refrigeration on a waa. Keala and Chadd were part of the land crew that worked together.

They did things like dehydrate Ulu and kalua pig to keep the canoe light to carry more food. It's really amazing how the ancestors were ahead of their time. This week Keala shares one of the recipes.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Hawaiian, Polynesian

Diet: Gluten Free

Keyword: Waʻa Hash recipe, Ulu and smoked meat, Keala Kahuanui recipe, Hawaiian voyaging food, Traditional Hawaiian cuisine, Ulu hash recipe, Hawaiian smoked meat, Sustainable Hawaiian food

Servings: Serves

Calories: 1703kcal

Author: As Seen on OC16

Ingredients

16 -18 oz. Freeze Dried Ulu
2 qt. Canned Smoked Meat
4 lbs. Smoked meat canned in Quart Jars

Instructions

Preparation of Ingredients to be freeze dried and canned:

Cut cooked ulu into 3/8” pieces and freeze dry
Cut smoked meat into pieces and can in quart jars

Preparation for cooking when ready to eat:

Boil 32oz of water in a kettle.
In a large skillet, on medium high heat add freeze dried ulu.
Rehydrate ulu with boiling water as needed.
Add canned smoke meat to ulu in skillet.
Mix well.
Allow each side to brown until crispy.
Serve with poi.

Nutrition