The Haole Koa Hui formed during the past month, with weekly foraging and processing of Leucaena leucocephala, in preparation for the addition of Haole Koa in the Savage Kitchen App coming to July!! It takes moments to forage something, but hours to process in quantity. This work, of reclaiming responsibility for feeding ourselves, is so much easier when we gather together. Let’s normalize this. Indigenous and economically poor people have been ostracized for being in relationship with the land in this way.

What’s happening here in this photo? We’re processing haole koa, we’re normalizing people in relationship with the land. – photo by Sunny Savage

There are 6 edible parts of haole koa (Leucaena leucocephala): green seeds, brown seeds, leaves, young green pods, unopened flower buds, and flowers. But it is the brown pods that really help when learning to identify this plant – you can spot them while driving 60 down the highway!!

Brown Haole Koa Seeds

With some practice, you’ll learn to identify the finer subtleties of which brown pods to harvest… how to spot mold growth, insect entry, and damage.

These brown haole koa pods (Leucaena leucocephala) are perfect for harvesting – free from mold and insect damage. Be picky, observe before you pick, and always transport your harvest in a sealed container so as not to spread seed of this invasive species. The abundance already floweth, we don’t need more!

Haole Koa Flower Buds

Want to talk about eating with impact? Every single flower bud of haole koa (Leucaena leucocephala) eaten means that 10-20 pods never form, where each pod holds 10-20 seeds. The math is impressive!! Learn how to process and eat haole koa flower buds in the Savage Kitchen app update coming early July.

Photo by Sunny Savage

Beauty is such an important part of life. People have been adorning themselves with haole koa (Leucaena leucocephala) for a very long time. Pictured here Megg separating green haole koa seeds from the pod ~ beautifully!

Green Haole Koa Seeds

Gorgeous brown and green haole koa (Leaucaena leucocephala) pods in perfect condition for harvesting. Do you see the tiny pods sprouting out from the dead flowers?

When the green pods are nice and plump, the seeds inside resemble a pepita (pumpkin seed). They are fun to open and versatile in the kitchen. Learn how to process and prepare green seeds in the update of the Savage Kitchen app next month!

Haole Koa Pods

Oh the subtleties of foraging… green, flexible pods without the large (pepita-sized) visible seeds are also edible. Steamed and boiled in Southeast Asia, my favorite preparation is cut into thin slices, soaked in water for 36 hours, then eaten raw but water processed. This water processing will be outlined in detail in the Savage Kitchen App update in early July.

Hui: to gather

Photo by Sunny Savage

My heart yearns for more of this, more gathering, more of the incredible connections between people and land, based in love and stewardship. What do you think, would you like to gather together with others to reclaim connection to food, people, and place?

1 reply
  1. Donna Mae Buscemi
    Donna Mae Buscemi says:

    Hi Sunny,

    I’m really interested in using all of the Hale Koa plant, gosh knows we have enough of it in Waipahu. Are you still doing classes?
    Hope to hear from you soon
    Donna B.


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *