Ému

ímu, often written imu, is a traditional underground cooking method used in Hawaii and across many Pacific Island cultures. In Hawaiian usage, imu denotes an oven created by heating stones in a pit and using earth and leaves to trap heat and steam. The diacritic on the initial i is not standard in Hawaiian orthography; the conventional spelling is imu.

The basic process involves digging a shallow pit and lining it with leaves, typically banana or ti leaves. A fire is built on a bed of stones and allowed to burn until the stones are very hot. Food—commonly kalua pig, but also taro, sweet potato, breadfruit, and fish—is seasoned and wrapped in leaves or placed in baskets, then stacked inside the pit. The pit is covered with additional leaves and earth to seal in heat. Over several hours, the stones radiate heat and steam percolates through the coverings, slowly cooking the contents until tender and smoky.

Imu cooking is central to many ceremonial and communal meals, especially luaus and other celebrations in Hawaii. The technique reflects traditional knowledge of heat management, food preservation, and cooperative labor. Archaeological sites in Hawaii have yielded imu pits, indicating a long history of practice. In modern times, imu parties and cultural demonstrations continue to keep the method alive, with some events using modern equipment that simulates the traditional underground cooking while preserving the distinctive flavor and smoky character.