As a child growing up in Waipahu, Oahu, I spent many hours playing in the lo’i kalo (kalo patch) that my grandmother nurtured. We grew up eating the foods from the land, but none were as important as...
As a child growing up in Waipahu, Oahu, I spent many hours playing in the lo’i kalo (kalo patch) that my grandmother nurtured. We grew up eating the foods from the land, but none were as important as kalo. In the Hawaiian culture, kalo is one of the most sacred of all plants, because kalo represents life.
In this debut column of Pono Ono, I want to introduce you to kalo. Pono represents love, purity, freedom, and what is right. Ono means delicious and harmonious. Kalo is both pono and ono.
Most people know kalo by its Polynesian name, taro. The Hawaiian word for the plant is kalo, and its leaves and roots are edible and highly nutritious. The bulbous roots are pounded into a thick purplish pudding-like substance called poi, which is not sweet. Poi is served at luau and other celebrations, but Hawaiians also feed poi to their infants and children as a healthy nourishment.
The ancient Hawaiians considered eating a sacred ceremony, and sharing poi made them mindful of their direct connection to nature. Negative thoughts were banished, only thoughts of love and harmony were permitted when they shared their poi.
Kalo can normally be harvested about a year after it is planted. This growing process teaches us patience, commitment, humility and respect for the land and ohana (family). Kalo farmers often work in knee-deep mud and water, bending down to plant and harvest each kalo plant. Kalo is also cultivated using dry-land methods. The root is used primarily for making poi and taro chips. The leaves are used for lau lau: kalo leaves stuffed with pork, chicken or fish filling, then wrapped in ti leaves and steamed for hours. Kalo leaves are also used for what locals call “luau sauce.”
Today, I create many dishes for my clients using kalo and they love it! I’ve embellished my grandmother’s recipe for luau sauce by adding coconut milk and chicken stock, and encourage you to my easy recipe not only because the health benefits are impressive, but also because the combination of flavors pay homage to Hawaii’s ono bounty.
Many studies have been conducted on kalo and poi. Poi has reportedly been credited for saving the lives of several children with severe food allergies. Poi is easily digested and an excellent source of energy. It also provides fiber, vitamins A and B, as well as potassium, magnesium and iron. High-alkaline forming elements in poi reduce gastrointestinal disturbances and allergy-related conditions such as asthma and eczema. Kalo leaves contain a high source of vitamin A, and are similar to spinach in taste and texture.
Recipe
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Waipio Luau Sauce Chef Olelo pa’a Faith Ogawa Six servings: 1 ½ pound young kalo leaves |
Bring a pot of water to boil. Add fresh luau (kalo) leaves. Simmer for about 10 minutes and drain. Heat another pot and add the butter then the onions. Cook on medium flame until tender and add the garlic. Stir and cook for about a minute then add 2 cups of chicken stock. Simmer for 10 minutes then add the cooked luau leaves. Stir and simmer for 20 minutes. At this time, the coconut milk could be added, or more chicken stock. Simmer for another 20 minutes. Season with salt and pepper. Mix a little cornstarch with water and add slowly to thicken sauce slightly. This dish is easy to prepare and makes a very versatile sauce. Serve under a broiled or sautéed fish, chicken breast or shrimp and top with fresh diced tomatoes. Boiled kalo root or brown rice could be served to complete the meal. Eating kalo is like experiencing the essence of Hawaii. It is so ono! And so pono! Note: Most edible kalo has needle-like crystals (oxalic acid) and must be cooked to dissolve it. Undercooked kalo root and leaves can cause itching in your mouth. |
The traditional way of eating kalo root and leaves is to serve it with fish or other protein foods. This provides the necessary nutrients for a healthy and active body. Kalo products can be found in most grocery stores in Hawaii.
Food is an important part of our culture and a way of life in Hawaii. A friend of mine, a mainlander who recently moved to the Big Island, was invited to a local party. Afterwards, he told some local friends about the get-together. “The only thing they wanted to know was what kind of food was served. I don’t get it!” I laughed, then shared with him that food is the root of life in Hawaii. What could be more important?
Images by Michael Horton