Taro Lu’au with Kalo

Creamy, earthy, and full of aloha, this Taro Luʻau with tender taro leaves and hearty chunks of kalo (taro root) is a plant-based twist on a beloved Hawaiian classic. The taro plant — known as kalo — is considered sacred in Hawaiian culture, symbolizing family, ancestry, and a deep connection to the land. Every part of the plant is used: the root (cooked and pounded into poi), the stalk (in some stews), and the leaves (in luʻau dishes). Simmered low and slow in rich coconut milk, it’s a comforting, nutrient-rich dish that brings traditional flavors to the table — perfect with rice, poi, or sweet potato.

Cuisine: Hawaiian Prep: 30 mins Cook: 2 hrs Total: 2.5 hrs Yields: 4-6 servings

Ingredients:

• 1 lb young taro leaves (luʻau leaves), stems removed and sliced

• 1–1.5 cups taro root (kalo), peeled and cut into 1-inch cubes

• 1 tbsp neutral oil (coconut, avocado, or vegetable)

• 1 small onion, diced

• 2–3 cloves garlic, minced

• 1-inch piece of fresh ginger, minced or grated

• 1 (13.5 oz) can full-fat coconut milk

• 1 cup water or vegetable broth (plus more as needed)

• Salt, to taste

• Optional flavor boosters:

  • 1/2 tsp liquid smoke or smoked paprika (for an “imu” flavor profile)

  • 1 tbsp soy sauce or 1 tsp miso paste (for added umami)

Instructions:

1. Prep the taro root: Carefully peel taro root with gloves (some varieties can irritate skin). Rinse and cut into 1-inch cubes. Steam or boil separately for about 20–25 minutes, or until fork-tender. Drain and set aside.

2. Prepare the Taro Leaves: Rinse leaves thoroughly, remove stems, and slice into ribbons. Briefly steam or blanch leaves for 5–10 minutes, then drain. This helps reduce oxalate and speeds up final cooking.

3. In a large pot, heat oil over medium heat. Sauté onions until translucent. Add garlic and ginger; cook for 1–2 minutes more.

4. Add taro leaves to the pot, followed by coconut milk and water/broth.

   • Stir well, reduce heat to low, and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until leaves are very soft and the mixture is thick and creamy. Add more liquid if it gets too thick.

     ***Cook low and slow — rushing can result in gritty or irritating texture from undercooked taro leaves***

5. Gently fold in cooked taro root cubes. Season with salt to taste and any optional ingredients (like liquid smoke or miso). Simmer uncovered for another 10–15 minutes, letting the flavors meld. Enjoy!