when the family goes down to the beach or to the mouth of a stream to fill sacks with smooth rounded lava stones they choose the stones carefully for their shape and size and for the presence of holes that will prevent the rocks from exploding when they are heated
to prepare the imu the men first dig a large hole in the shape of a bowl about three 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 the imu along with sweet potatoes pineapple plantain vegetables and even fresh fish all wrapped in ti leaves
more hot rock are spread over the bundles of food then more ti leaves a layer of wet sacks and a canvas covering dirt is shoveled into the hole and patted down smoothly not a trace can be seen of either the meal or the earth oven in which it is cooking
three to four hours later the dirt is shoveled away the men dip their hands in cold water and then quickly remove the burned leaves and rocks allowing delicious smells to emerge from the oven the bundles of cooked food are taken out uncovered and placed on platters ready for a different kind of thanksgiving meal cooked and served hawaiian style