taro recipes

Kalo (Taro) is one of my favorite foods.

I love the versatility of this revered food of Polynesia. Kalo is the big brother of everyone. It has deep Hawaiian cultural roots and is acknowledged by many to have the greatest life force of all foods. Kalo keeps our bellies full and satisfied. Easily digested, no wonder poi is the first food given to babies in Hawaii.

While many love poi, there is so much more that can be done with this plant!

Kalo is delicious, nutritious and can be used like potato in most recipes. My two favorite ways to eat it are: kalo (potato) salad and kalo fried pancakes.

Note: Taro MUST be thoroughly cooked because of the oxalic acid content in the plant. Boiling (until you can stick a fork in it) before using in any recipe, is the best way to remove the oxalic acid.

Kalo (Potato) Salad

Serves 10-12

6 Cups boiled, (cooled),peeled, and diced taro root

1 Cup diced celery

1/2 Cup diced onion

1/2 Cup diced pickles (sweet or sour)

1 Cup mayo

salt and pepper to taste

Mix, chill, and enjoy

Taro Pancakes

Serves 3-4

1 lb boiled, (cooled), peeled and grated (large grate) taro root

1 medium onion, chopped fine

2 cloves garlic, minced

1 jalepeno, minced

1 egg

½ tsp salt

¼ tsp black pepper

Coconut oil for sautéing

Combine all and form into 6-8 patties.

Heat a generous amount of coconut oil in a large pan.

Cook patties on medium heat until thoroughly browned on both sides.

I love to eat the patties with fresh, local, organic eggs for breakfast or try any of these worldly variations:

Latkes: Serve above recipe with applesauce

Italian: Add basil and oregano. Serve with grated cheese and tomato sauce

Indian: Add hot pepper, cumin, curry powder and turmeric. Serve with curry sauce

Thai: Add lemongrass, Thai basil, cilantro and pepper.  Serve with peanut sauce

Japanese: Add scallion and soy sauce. Serve with miso sauce

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