In celebration of Native American Heritage Month, Newman’s Own Foundation is sharing recipes and stories from some of our Indigenous grantee partners!  ʻAʻohe pau ka ʻike i ka hālau hoʻokahi. 
 Not all knowledge is taught in the same school. 

Ma Ka Hana Ka ‘Ike, based in Hāna, Maui, provides Hāna’s youth with a way to learn that makes sense to them, builds their self-esteem, and shows them they have the power to shape their future. 

A youth participant shared, “I appreciate the opportunity and overall atmosphere of Ma Ka Hana Ka ʻIke; the knowledgeable and experienced teachers understand the importance of togetherness and community.”  

Ma Ka Hana Ka ‘Ike’s programs offer dynamic, hands-on learning activities that nurture their participants’ success — in education and in life — while contributing to healthy families and a vibrant local community.  Their diverse programming includes culturally relevant, hands-on garden and agricultural education and training in their Hāna School gardens and Mahele Farm to raise youth skill level and capacity for self-sufficiency. 

Ma Ka Hana Ka ‘Ike shared a recipe for Chicken Hekka, featuring produce that can be grown in Hāna. The staff shared, “This is a simple dish we grew up enjoying in Hawaiʻi, and in our small hometown of Hāna. When we prepared it, our students, graduates and staff were involved in growing and harvesting a lot of the produce used—watercress, green onion, bamboo shoot and carrot. This is a comforting meal that you can share with family and friends.” 

CHICKEN HEKKA 

Recipe courtesy of Ma Ka Hana Ka ‘Ike staff  

Ingredients 

  • 1 lb boneless, skinless chicken thighs 
  • 2-inch piece of ginger, julienned  
  • 5 garlic cloves, minced  
  • 3 cups chicken broth 
  • ½ cup soy sauce 
  • ½ cup mirin  
  • 1 tablespoon sesame oil 
  • 1 onion, sliced 
  • 1 carrot, julienned  
  • 8 dried shiitake mushrooms, soaked in a cup of hot water for an hour to rehydrate, then sliced 
  • 5oz bamboo shoots 
  • 5oz glass noodles 
  • 3 stalks green onion, cut into 1-inch pieces  
  • 1 bunch watercress, cut in half 

Instructions 

  1. Brown the chicken over medium-high heat for around 3 minutes. Add your ginger and garlic and saute for a few more minutes. 
  2. Add chicken broth, soy sauce, mirin, and sesame oil and bring to a boil. 
  3. Add onion, carrot, shiitake mushrooms, and bamboo shoots. Mix and then turn the heat to low and let it simmer for around 5 minutes. 
  4. Add noodles and cook for 6-8 minutes over medium heat. 
  5. Add green onion and watercress and cook for about 1 minute before turning off the heat and mixing.  
  6. Serve!