Hawaii luau tradition called for an underground oven called an imu when preparing food for a feast. This tradition remains essentially the same today. A hole 3 to 5 feet deep is dug and lined with sand or mats. A fire is started and smooth, dense rocks are added. When the rocks turn white with the heat, they are arranged to line the bottom of the imu. A few are placed inside the body cavity of the pig (puaa). Banana stalks are then layered along with damp mats over the rocks. The pig is then placed in the imu and covered with damp banana leaves. The mound is then covered with yet another damp mat and the whole thing sealed with several inches of sand. The steam from the rocks, mats, stalks and leaves slow cooks the meat in 9 to 11 hours. Upon unveiling, the imu yields mouthwatering morsels of cooked pork. Today, other types of meat are often cooked in an imu yielding moist, tender treats. Kalua (cooked underground) pork, turkey and chicken have become island favorites. Oftentimes today, especially during the holidays, communities will gather together and dig a large imu where everyone can cook their own personal favorites.