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Dancers from Alberta Polynesian Heritage Society perform for the 300-strong crowd that attended the Hawaiian pig roast fundraiser for St. George’s Anglican Church in Stettler.
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Hawaiian pig roast fundraiser draws 300 MOUSH SARA JOHN INDEPENDENT REPORTER The Hawaiian pig roast supper, which was organized as a fundraiser for St. George’s Anglican Church at the Stettler Community Hall on Saturday, Sept. 26 brought together 300 people from the community and neighbouring areas. “We did a Hawaiian night in 2014 and it was so well received that we had to book a bigger hall this time to accommodate more people,” said Marg Grandfield, organizer and part of St. George’s Anglican Church parish. “We would like to thank Henry Johnson and his crew for all their hard work in preparing the roast and everyone who helped make this fundraiser happen.” The evening started with the uncovering of the pig roast from the underground pit or ‘imu’ as Henry Johnson, the main cook, explained the process to a group of people gathered around to see the whole ritual. Having lived in Stettler for over three decades, Johnson
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has been doing authentic Hawaiian Luau style barbecue for over 35 years. “As a child on the Big Island of Hawaii, I watched my grandfather and his friends ‘kalua’ (cook) pigs and other foods using the traditional method in an underground oven called an ‘imu’,” said Johnson. “So I credit my grandfather for passing this cultural knowledge to me and to ensure that this part of our culture is continued, I have taught my son and grandsons this PacificIslander tradition.” Johnson went on to explain that the same method of cooking has been used throughout Polynesia for thousands of years, and the oven which is called ‘imu’ in Hawaii is called ‘hangi’ in New Zealand and ‘umu’ in Tahiti and Samoa. “The Hawaiian ‘imu’ is a pit dug into the earth, 16-18 inches deep, the size being determined by the quantity of food to be cooked,” said Johnson. “The average size to cook a 100-pound dressed hog and enough baked potatoes and corn on the cob to feed 100 people is approximately
over the ‘imu’ and the food is placed on top covered by more banana leaves, but here in Canada, I substitute corn husks for the banana leaves, and then cover it with wet burlap sacks and a tarp.” Johnson added that once the preparation is complete the ‘imu’ is sealed with four to five inches of soil. “By assuring a good seal, and knowing by experience, the heat and other conditions in the ‘imu’, the food is cooked in six hours,” said Johnson. “During the past 35 years, my son and I have cooked over 300 hogs, a hip of buffalo and other wild game roasts, numerous large beef roasts and turkeys.” The event was a sell out with silent auction, supper and entertainment. “Although we don’t have the total as yet, the funds raised will be used for the general costs of the church,” said Grandfield. Johnson charmed the crowds with his song, while dancers from the Alberta Polynesian Heritage Society kept guests entertained with their dance.
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three feet wide and four feet long, but this would be for a Canadian Luau.” According to Johnson, in Hawaii a hog is cooked with sweet potatoes or yams, bread, fruit and other Hawaiian foods. Once dug, the ‘imu’ is filled with enough firewood to cook the food. Lava rocks called ‘pohaku imu’ are placed on top and the fire is then lit and permitted to burn for approximately two hours until the lava rocks are hot and the wood is a bed of red hot coals. In preparation, slits are cut in the hams and front shoulders of the hog. Hot lava rocks are then placed in these slits as well as in the centre cavity to assure that the hog, which is wrapped in a basket made of one-inch mesh chicken wire is completely cooked. “The only condiment used in Hawaii would be pure sea salt, but in addition to the sea salt, I have added other spices to enhance the flavour,” said Johnson. “In Hawaii, we would place banana leaves
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