Yes, I’m one of those who does not want the bug. I know waiawi is invasive. But less than the Australian tree fern, which is currently sold in many island nurseries. I’ve seen this stuff take over a pasture in just a couple of years. Faster growing than our native hapu`u, just Downtown, it has drifted a quarter mile from the first planting I noticed in Hilo, to invade my yard, lodging in my hapu`u and consuming them, unless I weed them out on a regular basis. Once in the native forest, this will be almost impossible to remove. Not only does it replace the native hapu`u, but unlike the native hapu`u, many native epiphytes cannot grow in the woody trunks, thus we lose habitat for several species for each hapu`u this invasive destroys.
Waiawi is less invasive than thunburgia laurifolia, which is sold in nurseries and in just a few years invaded the acres around my home with kudzu-like pernicity, covering, smothering, and crushing those trees I was not able to uncover in time. It also destroyed the roof of my garden shed, dropping daily from the neighbor’s trees onto my property.
In my own lifetime, I’ve seen African Tulip invade the valleys of Hamakua, displacing many of the native plants we used to harvest, and at a far faster rate than I have seen waiawi spread. Yet these pernicious trees continue to be sold for landscaping.
These plants are sold daily in nurseries throughout the state, but they seem to have a commercial value to developers and others who want a “tropical look,” rather than a Hawaiian environment.
The waiawi is a resource, the removal of which will negatively impact many local people. It seems to me much more sensible to focus our energy on stopping the spread of the useless invasive species, and at the same time finding additional uses for those which already provide a benefit to the people of our islands.
As long as there is even a remote possibility of repeating the disaster in which biocontol agents released to control the introduced and invasive blackberry then went on to attack our precious `akala, the native blackberry which grows only in Hawai`i, we should refrain.
I grew up eating waiawi. My friends fatten their animals on it. I’ve used the thin shoots for weaving, and the sticks for kala`au in my hula. The heavier trunks make excellent fence posts, trellises, and firewood. I have relatives with waiawi railings on their stairways and lanais. The plant has been part of our lifestyle and culture for over a hundred years.
These days, when fuel prices are driving up the price of imported foods – especially notably fruits and vegetables – this is not the time to be eliminating a resource that is so important to a self-sustaining local lifestyle.
Yes, the waiawi needs to be controlled in the national parks. Our parks are an important repository of native species. But we, Hawaiians and other local people from all backgrounds, need to survive, too!
So, I propose that all who want to prevent the introduction of the waiawi-attacking scale insect lend a hand in controlling the waiawi. I call on our haumana hula to contact the National Parks and request permission to harvest waiawi for your kala`au. Those who smoke your own meat, do the same – get permission to harvest wood for your smokers. Cooks, harvest the fruit. Make and give or sell waiawi juice, jams, jellys, breads, and spreads.
Rather than introduce yet another invasive species, let’s use our own ability to consume resources in a good way. If we use the waiawi heavily, and make a point of harvesting first from negatively impacted areas, then we will not only avoid consuming our hard-hit native plants for the same purposes (substitute waiawi for `ohi`a in fire places, smokers, BBQs, fence posts and such), but we will reduce the amount of waiawi impacting our native forest. By consuming the fruits, not only are we providing ourselves a nourishing, inexpensive source of vitamins and fiber, we are reducing the amount of fruit allowed to spoil and breed fruit flies, and we are reducing the amount of seed left in the wild to sprout.
This invasive species also has many uses. These bushes at my Mother-in-Law's new home will be pruned into fruiting ornamentals by next season! To start you off, here are some recipes. These are difficult times. We need to utilize every resource at hand, not throw them away. Laulima! Let’s all work together for a sustainable Hawai`i!
Frozen Waiawi
A family favorite, the only thing easier is to eat them straight off the bush. Rinse waiawi, being sure to remove any bugs and spoiled fruits. Let drain. Place in bags and freeze.
We like to eat these as snacks when we watch TV or play music together. They are so cool and refreshing!
The frozen waiawi can be saved just like that for later processing into puree, or you can make the puree and then freeze that.
First step, rinse! Waiawi Puree
This is the first step for most of my waiawi recipes.
Wash the waiawi and pare off the blossom end and any blemishes. Slice in half. Pour into a large heavy pot and simmer until tender. Push the waiawi through a strainer or food mill to pulp and remove seeds. Discard the seeds. No worries about these sprouting, as they have been killed by cooking.
I freeze the puree in small freezer bags, about 1 cup per bag. Remember to mark them with the date!
Garden blend - red and yellow waiawi and guava harvested from our yard.
Cooked down and strained.
I find one-quart bags are a convenient way to store the puree. A plastic mayonnaise jar is just the right size to hold the bag. Waiawi Juice
Dilute waiawi puree to desired consistency. If desired, add sugar or honey to taste.
Easy-Easy Waiawi Cake
Starting with your favorite yellow cake mix, substitute waiawi puree for the liquid. Bake according to directions. Top with Easy-Easy Waiawi Frosting.
Easy-Easy Waiawi Frosting
Stir waiawi puree into commercial frosting. If it is too thin, add powdered sugar to thicken. You can also make a simple frosting by just adding powdered sugar to the puree until it thickens enough to hold its shape when spread.
Pork Roast Waiawi
I came up with this recipe when I was rearing my kids on the edge of the Ola`a Forest Reserve. At that time, I was, my friends claimed, the Ultimate Earth Mother, growing our own veggies, hunting the local game for meat, and sewing our clothing from unbleached muslin, then making natural dyes to color it. Dang, it was a lot of work!
Originally the recipe was created to help offset the gamey taste of some of the pigs, goats, and birds we ate. If preparing strong game, add a tablespoon of lemon juice to the puree before coating the meat.
For birds, do not score the meat.
kosher salt, Hawaiian salt, or regular rock salt
Line a roasting pan with aluminum foil, and then ti leaves or banana leaves. You could use an oven bag instead. If they are unavailable, you may omit the leaves. The roast will still be good, just a little different.
Rinse the roast and rub lightly with salt. Score the fat side deeply. Insert cloves every inch or so, setting them in like thumbtacks. Set the roast fat-side up in the pan. Cover with puree. Fold the ti leaves over the roast and then fold the foil over and crimp it sealed. Roast at 250 degrees for 4-6 hours.
You may also make this in a slow-cooker, omitting the foil or roasting bag.
For a crispier roast, set the oven at 350 for two hours. Then open up the roast and continue until it is as browned and crisped as you like.
Sweet-Sour Waiawi Short Ribs and Lentils are good served hot or cold, making them ideal for pot lucks. Sweet-Sour Waiawi Short Ribs and Lentils
Meat and Lentils:
2 pounds short ribs, chicken, duck, mutton, or goat
sprig fresh rosemary or ¼ teaspoon dry
black pepper, freshly ground
Sweet-Sour Sauce:
Batter:
salt or salt substitute to taste
fresh-ground black pepper to taste
water or milk to desired consistency
Bone the meat and braise it, with bones, in a heavy pot. Add the minced onion, garlic, and rosemary to the meat. Add black pepper to taste. When the meat is cooked through, remove it from the broth. Cool the meat and broth. Skim fat from the broth and continue to simmer with bones. Cube the meat. Rinse the lentils and add them to the broth. Simmer until tender. Remove the bones.
Place the waiawi puree in a saucepan and add the ginger and shoyu. Bring to a simmer and remove from heat. Slice the tomato into thin wedges and add to the waiawi. If the mix is too thick, add a little water at a time to the desired consistancy.
Mix together all of the batter ingredients and add the meat to soak. Battered meat may be deep-fried ahead of time, drained, and chilled. The lentils may be prepared ahead of time as well.
To serve, pour the lentils into a bowl and make a “nest” in them to hold the battered meat. The lentils and meat may be served hot or cold. Bring the sweet-sour waiawi to a boil and pour over the meat just prior to serving. As this is still ono when it has cooled, it is an excellent dish to make for pot lucks.
Please feel free to add your own comments, recipes, suggestions and tips below, and remember, think globally, eat locally!
Malama pono,
Leilehua
