Kalo is the Hawaiian name for the Taro plant. Kalo is an important part of the Hawaiian cuisine as all parts of it can be eaten.
The root portion of the plant or “corm” is the part of the plant that is used to make poi. It is cut from the plant, washed and steamed. The skin is then peeled off and it is cut into smaller pieces. Using a poi pounding board which is made of wood and a poi pounding rock, the kalo is mashed with water. This creates the poi.
The stems, or “ha”, can be peeled and cooked inside dishes. Cooking it with chicken and Hawaiian salt makes a delicious and flavorful dish.
The leaves, or “lau”, can be used in a variety of ways. After removing them from the plant, they are washed and layered 4 together. In the middle of the lau, pieces of pork or fish that have been mixed with Hawaiian salt are placed. The leaves are then folded over the meat and wrapped in ti leaf. They can be cooked in an Imu or steamed. This is lau lau.
The lau can also be used in dishes such as squid or chicken luau which is made with the kalo leaves, coconut milk, Hawaiian salt and either squid or chicken.
The kids love learning about the traditional ways of preparing these dishes and of course, they love getting to kau kau (eat) when they are pau (done)!
