People learned to make kimchi during a November 2017 ʻĀina-to-ʻŌpū workshop
ʻĀina-to-ʻŌpū workshops will feature dishes from Southeast Asia, Indonesia and Samoa this semester, while participants in a two-part Cultural Practice workshop can learn to weave lauhala.
UH West Oʻahu students, faculty, and staff are invited to the free workshops that will be held in the Nāulu Center. Each of the 2019 Spring Semester’s ʻĀina-to-Ōpū workshop series are scheduled for 1:30 to 2:30 p.m and include:
- Jan. 23: Banana Flower Salad. This Thai-inspired dish makes use of the purple flower of the banana plant and is similar to green papaya salad. The conically-shaped banana blossom are common in southeast Asian cuisine.
- Feb. 19: Indonesian Cassava Leaf Curry. Join Assistant Professor of Mathematics Veny Liu as she prepares the cassava leaves. Also known as tapioca, yucca and manioc, the plant’s leaves are full of antioxidants, fiber and protein.
- April 10: Palusami and Faʻalifu Talo. Kalo corms and leaves will be harvested from the campus māla and used during the workshop. Learn to make these Samoan dishes from Hawaiian-Pacific Studies’ Niko Patu. Note: This workshop is from 12:30 to 1:30 p.m.
There also will be a Cultural Practice Workshop presented by lauhala practitioners Cheryl and Mahina Pukahi. The workshops are also scheduled for the Nāulu Center but at different hours than the farm-to-table workshops – 11:00 a.m. to 12:30 p.m.
The Feb. 6 workshop will be devoted to harvesting and preparing the hala leaves. On March 6, participants will learn to weave a small placemat.
Workshop participants are encouraged to RSVP by emailing Tasia Yamamura at tasiay@hawaiʻi.edu.