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Museum festival salutes native culture and plants


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LAST UPDATED: 02:06 a.m. HST, Mar 30, 2011



Celebrate Hawaiian culture, native plants and sustainable lifestyles at the Grow Hawaiian Festival, presented by Hawaiian Electric from 10 a.m. to 3 p.m. Saturday at Bishop Museum. 

The museum’s grounds will come alive with traditional arts and crafts, keiki activities and the familiar sounds of Hawaiian music. See demonstrations of lomi­lomi, kapa, lau hala, various lei-making styles, taro pounding and weapon and implement carving.

Hui Ku Maoli Ola will offer native plants for sale, and the Oahu Master Gardeners will answer questions about plant care. There will also be a special presentation on traditional Hawaiian banana varieties and their significance in Hawaiian culture.

The museum’s exhibits and collections are open to attendees, and there’s Hawaiian food for lunch. Entertainment includes hula and music by Weldon Kekau­oha, Wai­puna and Kau­kahi. The event is free to kamaaina and military. Call 543-7511 or visit www.heco.com.

In the meantime, try these recipes using locally grown and raised ingredients.

BAKED BANANAS

6 just-ripe regular or cooking bananas
2 tablespoons lemon juice
2 tablespoons butter or margarine

Preheat oven to 350 degrees. Place unpeeled bananas in a shallow pan. Bake bananas for 20 to 30 minutes; if using cooking bananas, add 10 more minutes to cooking time. Split skins. Serve with lemon juice and butter. Serves 6.

Approximate nutritional information, per serving (assumes 7- to 8-inch banana): 150 calories, 4 g fat, 2.5 g saturated fat, 10 mg cholesterol, 30 mg sodium, 29 g carbohydrate, 3 g fiber, 16 g sugar, 1 g protein

KOELE PALAU (SWEET POTATO PUDDING)

3 pounds Okinawan sweet potato
2 cans (12 ounces each) frozen coconut milk, thawed
Shredded coconut, if desired

Place potatoes in a large saucepan; cover with water. Bring to a boil, lower heat and cook until tender, about 30 to 40 minutes. Peel and mash potatoes. Stir in coconut milk. Serve warm or cold. Garnish with shredded coconut. Serves 8.

Approximate nutritional information, per serving (not including shredded coconut): 270 calories, 18 g fat, 16 g saturated fat, 0 mg cholesterol, 80 mg sodium, 27 g carbohydrate, 5 g fiber, 5 g sugar, 4 g protein

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For more recipes from Hawaiian Electric Co., visit www.heco.com.





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