To prepare the imu, the men first dig a large hole in the shape of a bowl about three feet wide and two feet deep. They then line the bottom and sides of the hole with the lava rocks. Firewood is cut and piled up, ready for the holiday morning when a fire is lit inside the hole. As the fire gets bigger and hotter, more rocks are placed in the hole. Finally, the lava rocks get so hot that they glow red and white. The fire is then brushed aside, and several of the hot rocks are placed inside the turkey or pig. The meat is then wrapped in the long, broad leaves of the ti plant and tied up tightly with wire.
Before the pig or turkey is placed in the imu, chopped pieces of banana plant are spread over the hot rocks. The white, juicy lining of this plant makes a lot of steam, but it can also cause a bitter taste, so ti leaves are layered over it. Finally, the pig or turkey is placed in and even fresh fish--all wrapped in ti leaves.