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INSTRUCTIONS
Raw kalo can make your hands very itchy. Consider wearing food service gloves when handling raw kalo (roots, stems and leaves).
Wash the kalo root with water and a vegetable brush. If there are still long roots attached, snap them off with your fingers and compost them.
Kalo can be cooked whole or cut into quarters.
Place kalo into the pressure cooker on a steamer basket.
Measure and add water to the pot.
Cook for 45 minutes to 2 hours on high pressure. Time varies based on the corm (kalo root) size and variety and the type of machine.
When done cooking, allow to cool and follow the steps for cleaning cooked Kalo.
Once cool, keiki can help peel the skin off using the back of a spoon, a butter knife or a clean ‘opihi (limpet) shell. Use water to help clean the off the peel.
Kalo is ready to eat! Kalo stores in the refrigerator for a few days, but it often loses moisture and changes texture.
Vegetarian Kalo Luʻau Stew Recipe
Ingredients:
2 tbsp olive oil
½ white onion
5 pounds of luʻau (kalo leaves), cleaned with stems and veins removed
1 cup of water
1 vegetarian bouillon cube
2 large ʻuala (sweet potatoes), steamed, peeled, and cubed
Instructions
Remove stems and large veins of leaves of luʻau
In an Instant Pot, add oil and onion and cook until soft (2 minutes)
Add in water and bouillon cube
Turn off Instant Pot and add the cleaned and chopped luʻau
Pressure cook on high for 30 minutes
Let steam release naturally
Add in ʻuala and mix
If serving immediately, cook on low for 10 minutes, making sure to avoid burning
If serving later, let cool and store in the fridge. When ready to serve, heat it up for 10-20 minutes
Kalo Poke Recipe
Ingredients:
1.5 pounds of kalo, cooked, peeled, and cubed
2 tbsp sesame oil, or more to taste
1 cup of limu/ogo, chopped
½ cup white onion, sliced thinly
½ cup green onions, chopped
2 tbsp poke seasoning (Hawaiian salt, inamona, chili flakes)
Instructions
Mix all ingredients together
Add more oil or seasoning as preferred
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