What is Kalo? The Sacred Hawaiian Root Vegetable

A Brief History on Kalo, Also Known as Taro

One of the earliest and most well-known plants utilized by the early Hawaiians was kalo, often referred to as taro. It originated in India between 500 and 100 B.C and ultimately made its way to Hawaii, where it became a staple of native diets. Due to the fact that it had arrived in Hawaii aboard canoes manned by Polynesians, it was given the name “boat plant”. Although kalo may appear to be just another plant, it is  crucial for Hawaiians. In addition to feeding a large number of people, kalo contributed to the formation of Hawaiian culture.

Although kalo has many diverse types, there are two groups that were utilized by Hawaiians, wetland and dry-land.

Kalo roots being processed into poi at the Hanalei Poi Company on the island of Kaua’i. (Ronen Zilberman photo HonoluluVibes.com)

Dry-land or upland kalo was grown in higher places so they’d have a sufficient amount of rain supporting them during the 12 months it takes to mature. Hawaiians also primarily used ditches or canals to allow the water to flow through their lo’i (kalo patch) without the need to manually water them. Wetland Kalo on the other hand, was typically grown and cultivated on riverbanks and streams.

Due to the incredible health advantages offered by the vast components of kalo, Hawaiians have developed new uses for the plant over time, focusing on food, health, and cultural uses.

Kalo patches on the island of Kaua’i. (Ronen Zilberman photo HonoluluVibes.com)

Poi, is a purple paste made with the root of the kalo plant. The root is pounded and turned to a paste to create the nearly tasteless poi. The kalo root is rinsed and stripped of any dirt before being boiled and peeled. It’s then divided into tiny pieces and continuously smashed with poi pounders. It’s either consumed fresh, when it has a sweeter flavor, or is left to ferment, giving it a more sour taste. The high concentration of minerals and vitamins including vitamins A, B6, and C are among the benefits.

Kulolo is another traditional Hawaiian dish that is still eaten today. Kulolo has just a few basic ingredients: shredded kalo, fresh coconut, brown sugar, and coconut milk. These ingredients are combined, placed in an imu (A Hawaiian underground oven), and baked for roughly two hours. Kulolo has a strong coconut flavor, as well as a light, sweet undertone.

So, if you’re planning a trip to Hawaii or just looking for something new, trying poi and kulolo are a nice addition to your to-do list.

Finished poi is filled into containers to be shipped and sold around the Hawaiian islands by the Hanalei Poi Company on Kaua’i.  (Ronen Zilberman photo HonoluluVibes.com)

Here are some delicious kalo recipes to try:

• Kalo Poke – This Hawaiian dish is made with cubed cooked kalo, onions, sesame oil, alaea salt, and ‘inamona (Hawaiian roasted coconut).
• Kulolo – This traditional Hawaiian dessert is made with sweetened taro, coconut milk, and ti leaves. It is steamed in an underground oven called an imu.
• Kalo Soup – This hearty soup is made with cooked kalo, chicken, vegetables, and broth.
• Kalo Stir-Fry – This quick and easy dish is made with cooked kalo, vegetables, and your favorite stir-fry sauce.
• Kalo Bread – This sweet and fluffy bread is made with cooked kalo, flour, sugar, eggs, and butter.

These are just a few of the many ways to enjoy kalo. So next time you’re at the grocery store, be sure to pick up a few pounds of this delicious root vegetable!

Here are some additional tips for cooking with kalo:

• Kalo can be boiled, steamed, baked, or roasted.
• Kalo is a starchy vegetable, so it is important to cook it until it is soft.
• Kalo can be used in a variety of dishes, from savory to sweet.
• Kalo is a good source of carbohydrates, dietary fiber, and vitamins.

I hope you enjoy these kalo recipes!

by Honolulu Vibes