Ke ‘Ala Līpoa

The onshore winds at the shore often carry the aroma of limu. This distinct air in our islands tickles our noses and teases us with images of the delicious seaweeds. Ka Uluwehi O Ke Kai by Aunty Edith Kanakaʻole is a song describing the delicacies of the sea. The Windward Coast on Oʻahu, on her way to Lā’ie, was indeed aroma-filled with limu. The song mentions līpoa seaweed, shining on the sand, heated in the sun. This was the inspiration for this design that we unveiled in 2013, celebrating the 50th anniversary of the Merrie Monarch Festival.

Seaweed, known as limu in Hawaiʻi, encompasses a wide range of marine algae that are fundamental to the food webs in coral reefs and rocky shores. In Hawaiʻi, limu can be found in diverse marine environments, from deep reef slopes to tide pools along the shore. Most seaweeds require a hard surface like rocks or coral to grow, with very few thriving in sandy areas. Two species of brown seaweed, Dictyopteris plagiogramma and D. australis, are known as limu līpoa and can be found in both shallow reef flats and deeper waters. Traditionally, limu līpoa was consumed heavily, salted and preserved. The distinctive odor of underwater seaweed beds is even mentioned in Hawaiian songs and chants.

Aunty Edith Kanakaʻole composed a song celebrating this sea delicacy. Traveling from the Windward Coast of Oʻahu to Lāʻie, she would be greeted by the aroma of limu thriving along the shores. This mele (song) describes the limu līpoa as it shines on the sand and warms in the sun.

Some ways to prepare and enjoy Limu Līpoa are:

Fresh: Young limu līpoa can be chopped or pounded, lightly salted, and enjoyed fresh. Its spicy flavor complements fish and meat dishes, particularly in stews.

Salted: Limu līpoa can be heavily salted and preserved for long-term storage.

Wrapped around Fish: Wrap limu līpoa around fish before baking. After baking, enjoy the limu dipped in shoyu or lemon juice.

Wash: Thoroughly wash limu līpoa in salt or fresh water to remove any sand, mud, or debris.

Soak: To reduce bitterness, soak limu līpoa overnight in freshwater.

This mele inspired a design unveiled in 2013 to mark the 50th anniversary of the Merrie Monarch Festival. This design was added to our collection in partnership with Sig Zane.