Hawaiian word for underground oven. Traditionally extremely hot lava rocks were placed in a hole approximately six feet deep lined with banana and ti leaves. A whole salted pig is also stuffed with red hot lava rocks and then placed into the hole and covered with more green banana leaves to preserve the heat and flavor. The imu was then covered with burlap and soil and left to steam for at least a twelve hour period. The moisture from the leaves and the pig along with the red hot lava rocks create a steaming pit that will cook the pig with a unique flavor unlike any in the world. The hole is then dug up and the pig is removed and ready to be served.