10-Minute Luau Stew Recipe Preserves Hawaiian Tradition with a Twist

A quick and simple way to prepare luau stew has been shared by Wendell Kam. His method uses just two ingredients: laulau and chicken broth. The dish takes about 10 minutes to make and keeps the flavours of traditional Hawaiian cooking.

The recipe was passed down to him by his mother, Annabelle Pa Kam. It offers a faster alternative to the slow-cooked original while staying true to its roots.

Laulau is a classic Hawaiian dish with deep cultural ties. Before Western contact, it was made by wrapping pork, fish, or chicken in luau (taro) leaves, then steaming it in ti leaves using an imu, or underground oven. After 1778, when Captain Cook arrived, the dish evolved with new ingredients like salted butterfish and beef, as well as Polynesian techniques from Tahiti and the Marquesas.

The traditional method involves hours of slow cooking, but Wendell Kam's version speeds up the process. His recipe calls for simmering store-bought or homemade laulau in chicken broth until it reaches a warm, stew-like texture. The dish works with either pork or chicken laulau and pairs well with poi and chili pepper water.

Lynette Lo Tom, a cookbook author with three published titles, also shares Hawaiian recipes on her website, lynettecooks.com. She enjoys connecting with home cooks who try her dishes and often hears feedback on their results.

This modern take on luau stew keeps the dish accessible for busy cooks. By using pre-made laulau and broth, it cuts preparation time without losing the traditional taste. The recipe highlights how Hawaiian cuisine continues to adapt while honouring its heritage.