Lawaiʻa Series Part III & IV
The focus for Hoʻāla Hou's Maliʻukaʻai Fall 2018 workshops are around lawaiʻa, traditional and modern fishing practices.

The third workshop in the series was held on October 19th and focused on cleaning and preparing fish for consumption.

The fourth workshop was held on October 30th and focused on making local condiments that can be used to season fish or other savory foods. The two seasonings highlighted were inamona (a relish made from kukui nut) and wai nīoi (chili pepper water).

PC: Marc Delorme
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