Kalo For Lunch and Dinner

Scoobie Snacks

Keep a bag of cubed kalo in the fridge for a quick energy pickup. (Deanʻs favorite reference to kalo paʻa)

Meatless recipes or filler

Use as a filler for meat or vegan recipes. Because kalo is so dense it can be a very satisfying and filling replacement to meat. Grate already cooked kalo and store in the freezer. Take out as needed and add to ground hamburger or turkey for a delicious filling that can be used for tacos, taco salads, hamburgers, etc. Or replace the meat altogether and sauté with your favorite spices.

Kalo Burgers

Courtesy of Kaʻala Farm

  • 2lbs Ground Turkey
  • ½ cup Onions
  • ½ cup Green Onions
  • 4 Tablespoons Oyster Sauce
  • 2 Eggs
  • 1 cup Water Chestnuts
  • Cooked Kalo diced into pieces
  • Salt and Pepper to taste

Combine ingredients and mix together well. Put oil into a frying pan and heat up. Form patties and cook in a pan.

Stews, Soups, and Curries

Replace potatoes with kalo paʻa in stews, curries, and soups. It is a natural thickener so it will add a texture to your dishes without having to use a thickening agent.

Poi Stew

Courtesy of Pomai Stone

  • 3 T flour
  • 1 lb chuck roast (cubed)
  • 2 T olive oil
  • 2-3 T minced garlic
  • 1 onion diced
  • 1 pkg onion soup mix
  • ½ lb ulu pa’a
  • ½ lb kalo pa’a
  • ½ lb of poi
  • 2 ½ cups apple cider vinegar mixed with 1 ½ cups water

Brown the meat coated with flour in a pressure cooker. Add onions, garlic and soup mix. Brown some more. Add apple cider vinegar and water. Close pressure cooker. Cook on 5 lbs pressure for 30 min. Open up and add ulu, kalo, and poi. Stir to blend well. Let sit. Enjoy!

Paʻi ʻai ideas

Paʻi ʻai is pounded kalo without water that has a very thick consistency. Add a bit of flour and salt to create a pizza dough or add an egg and make kalo gnocchi (a favorite Italian dish).

Recipes with the leaf


A traditional Hawaiian dish

In old Hawaii, laulau was assembled by taking a few luau (taro leaf) leaves and placing a few pieces of fish and pork in the center and then wrapping them in ti leaf to place in the imu (underground oven) for hours of steaming. Today, a variety of meats are used but most common is pork. You can also make vegetarian with uala (sweet potato) or ulu (breadfruit) If an imu is not readily available, the oven or a pressure cooker are the best ways to cook. Usually, they are made in large quantities since laulau takes a lot of time and effort to prepare.

To prepare:

Figure the amount you want to prepare and then figure a ¼ pound of meat per laulau. Cut into bite size cubes. Season with Hawaiian salt.
For each laulau stack 6 large luau leaves, place ¼ of meat in the center. Fold leaves over meat. Wrap in a large cleaned ti leaf and tie with string to secure. Stack laulau tightly in a pressure cooker or pan in the oven with a layer of water on the bottom, cover with foil. Steam for 1 hour in a pressure cooker or 3 hours in a 350-degree oven. Test the leaves for doneness. There should not be an itchy sensation on the throat if cooked thoroughly.

Luau Stew

Our family favorite

  • 5 lbs Chuck Roast (cut in chunks)
  • 15 lbs of luau leaf
  • Hawaiian salt

Stew down leaves in a large pot with water adding a handful of leaves at a time. (about one hour) Once leaves have reached a cooked spinach like consistency add beef (chicken and pork will also work) and Hawaiian salt to taste. Cook at a high boil for 45 minutes. Pau.