Manuiki Foundation


The Manuiki Foundation is a 501(c)3 non-profit charity consisting of a vibrant all-volunteer community of committed and caring individuals dedicated to the preservation and perseverance of the Hawaiian culture. All donations are tax deductable.
Manuiki Foundation
Ste. R-203-Orcas Business Park
650 S Orcas St
Seattle, WA 98108

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I kēlā me kēia mana‘o

Memories from members that we would like to share (Ho‘'omana‘o ‘ana mahele).

Various scenes from 1968


Various scenes from 1967

Papaya Marmalade


10 cups ripe papaya
1-cup fresh tropical pineapple, shredded
grated rind of 1 orange
grated rind of 2 lemons
½ cup lemon juice
3 T grated ginger root
½ t. salt
1cup sugar for each cup of cooked fruit


Combine all ingredients except sugar. Boil 30 minutes. Measure cooked fruit and equal parts of sugar. Cook together, stirring frequently to prevent burning. When done, pour into hot sterilized glass and seal with paraffin. Keep up to 6 months. Yield: 4 pints. For invigorating breakfast, complete with eggs, cereal and sausage, serve the toast with Papaya Marmalade, courtesy of the ladies of First Presbyterian Church in Honolulu.


Stories filled with facts and Hawaiian mythology

Do you remember these stories from your childhood? From a record that my mother often played - especially when I was sick and had to stay home from school.
And here is an audio file from one of her stories: Kamokila Campbell shares, “Hina, Woman of the Moon."



3 cups grated taro root (use 3 inch taro, not the larger ones)
1 cup fresh grated coconut
1 cup coconut water (the water from the inside of a fresh cococnut)
1 cup coconut milk
3/4 cup brown sugar (packed)


Preheat oven to 400 degrees. Grease and line a loaf pan with foil. Mix all ingredients and smooth into the pan. Cover with foil and bake for 2 hours. Remove the foil the last half hour to allow the kulolo to brown on top.

Not too fruity and not too sweet with a mild flavor. For a variation on Kulolo or what might be termed the best of two cultures try Kulolo Mochi.

Kulolo Mochi

1 cup melted butter or margarine
1-3/4 cups sugar
4 eggs, slightly beaten
1 (13.5-ounce) can coconut milk
1 pound fresh poi, undiluted
4 cups mochiko (sweet rice flour)
1 tablespoon baking powder

Preheat oven to 350 degrees. Grease and flour a 9x13" baking pan. Combine butter, sugar and eggs in a large bowl and stir to combine. Add coconut milk, then poi, stirring until incorporated.

Combine mochiko and baking powder, then add gradually to wet ingredients. Stir until smooth. Mixture will be very stiff, but keep at it. Pour batter into prepared pan. Bake 1 hour. Cool, then cut, using a plastic knife to prevent sticking. Makes about 4 dozen squares.

‘Ōhelo Berry Jam


4 cups ‘ōhelo berries (1 quart)
3 cups sugar
Juice of 1 lemon
1/3 cup water


Pick over berries, measure, wash, and drain. Put berries in a kettle with water and boil until the berries begin to break. Add sugar and stir until most of the sugar is dissolved. Boil, stirring often. Add lemon juice and boil rapidly until a little of the jam thickens when cooled in a saucer.

‘Ōhelo is a plant endemic to Hawai‘i and grows only in the high mountains, at elevations above fifteen hundred meters (four thousand feet). It was a rare treat for our kūpuna just as it is for us. The ‘ōhelo is a small native shrub in the cranberry family known for its vibrantly red berries, although the berries can also be yellow. The berries were sacred to Pele and offerings could be made by throwing fruiting branches into the pit at Kīlauea. (Pukui, Hawaiian Dictionary, 276)

Hawaiian Beef Stew

3 lb. beef cut for stew
2 tbsp. vegetable oil
2 tbsp. shoyu sauce
2 c. water
1 tbsp. salt
1/4 tsp. pepper
1 bay leaf
1 medium onion cut into wedges
1 c. chopped celery
2 carrots, cubed
2 potatoes, cut in chunks
1 c. poi
3 tomatoes, wedged

Brown beef in hot oil.  Add seasonings, onion and celery; simmer over low heat for 1 1/2 hours.  Skim fat.  Add carrots and potatoes; simmer 30 minutes.

Add poi and tomatoes, cook additional 20 minutes over low heat.  Yield: 6-8 servings.

NOTE: Add more water if thinner gravy is desired. Kala mai i‘au about the accuracy of the ingredients. I don't have really accurate measures. I go by the old-fashioned method of "a pinch of this or a handful of that" etc.


Pickled Maui Onions

sweet maui onionsGrown on the slopes of Haleakala, sweet Maui onions are known for their sweet mild flavor, making them a favorite of the island’s finest chefs and culinary experts around the world. Their sweetness is due to the rich volcanic soil, combined with perfect amounts sunshine and rainfall.

On the mainland, sweet Walla Walla onions are fresh on the market from mid June to late July - they make an excellent substitute. The rest of the year you can use any "sweet" onion (vidalias).

2 medium size Maui (or Walla Walla Sweets) onions cut into 1/4 inch slices
1 1/2 c water
3/4 c white vinegr
1/3 c sugar
3 cloves crushed garlic
2 small dried red hot chilies
1 tablespoon Hawai'ian rock salt

Separate onion rings and place in a wide mouth 1 quart jar. In a 1 to 2 quart pan, bring water, vinegar, sugar, garlic, chilies and salt to boiling. Pour over onions; put leakproof lid on jar. Let onions cool; then chill at least 3 days or up to 1 month; turn jar over occasionally. Pour into bowl; serve with toothpicks. Makes 1 quart.

Mom would add 2-3 large carrots, sliced into sticks and a green pepper cut into cubes and adjust the volumes of ingredients accordingly.


Kupuna Wahine's Umikoa Portuguese Bean Soup

About 1/2 lb dry kidney beans
2-3 ham hocks
2 lbs hot Portuguese sausage cut in 1/2 inch circles, sauteed and drained
1 (8 oz) can tomato sauce
2 large potatoes cut into 3/4 inch cubes
3 large carrots sliced
1 medium onion diced large
3 tablespoons diced parsley
1 clove garlic (smash it with the blade of a wide knife)
1 tablespoon lemon juice (or vinegar if no got lemon)
1/2 head cabbage shredded
1/2 cup uncooked macaroni
salt, pepper and allspice to taste.

Cover beans with water and soak overnight. Drain. Cover ham hocks with water and cook for 1 to 1 1/2 hours. Remove hocks to a plate to cool slightly. Add beans to the liquid and cook for 1 hour. While beans are cooking shred meat, discard fat and bone. Add sausage and shredded meat back in to soup. Continue cooking and add tomato sauce, onion, carrots, garlic and lemon juice. After 10 minutes add potatoes and parsley. Simmer until vegetables are tender. Add cabbage, macaroni, salt, pepper and allspice. Simmer for 10 minutes or until macaroni is tender.

Tutu Wahine Kakalina lived in one of the small houses in Umikoa Village at Kukaiau Ranch. Everyone agreed she was the best cook and could make use of what ever the aina and akua provided. She never really measured her ingredients, I only saw her use her hand as a measuring cup (she said her palm held about 1/4 cup.) Sometimes she would use slab bacon in place of the ham hocks, and sometimes she added watercress which she had collected from the sides of the irrigation canal. If extra company came for dinner after a hard day on the ranch she would easily "stretch" this soup with an extra potato or two, added cabbage and macaroni. Usually served with "sweet" rolls in the shape of clovers, plenty of homemade butter and beer for the adults. She did most of her cooking on the "trash burner" (wood stove) near the back door which was usually stoked with scrap koa, ohia or eucalyptus wood Tutu Kane had collected from the sawmill. Only once did I see her take this to the meeting hall for a potluck lu'au (or "poi supper") - I guess she thought it too "ma'amau" (ordinary/common) for a luau.



'Ike 'ia no ka loea I ke kuahu !!!