Squid lūʻau takes its name from the lūʻau (taro) leaf, not the feast — squid simmered low and slow with cooked-down taro leaves and coconut milk until the leaves turn silky and the whole pot goes a deep, rich green. It's a different animal from lau lau: this one's a stew, ladled straight from the pot rather than unwrapped from a bundle.
The taro leaf has to be fully cooked through — undercooked lūʻau leaf is sharply irritating to eat, so patience here isn't optional.
