Taro, known as kalo in Hawaiian, is a root vegetable with a deep history in Hawaiian culture. One of the original “canoe crops”, brought over by ancient Polynesian voyagers, this essential staple has been revitalized in today’s farm and culinary communities in Hawaii. Kalo is being reimagined in inventive new ways and examples can be found all over our menus, from the traditional poi served at The Feast at Mokapu or as a dessert accompaniment in Ka'ana Kitchen. | Andaz Maui at Wailea Resort
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Taro, known as kalo in Hawaiian, is a root vegetable with a deep histor…
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What Is Taro and How Do You Use It?
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In Hawaiian culture, taro (kalo) is more than just food. It’s a symbol of life, ancestry, and deep connection to the land — often honored as our big brother, reminding us of our responsibility to care for one another and the earth. At Hawthorne Cat, we’re proud to celebrate and respect the traditions that shape the communities we serve. | Hawthorne Cat | Facebook
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Kulolo is a Hawaiian dessert that is made from the kalo or taro root. It’s a sweet chewy treat that is beloved to Hawaiians. There are different ways to cook kulolo like baking it but I’ll be showing how to steam it in this video. Ingredients: 2 cups kalo (taro) root 1 1/2 cup sugar 1/2 cup coconut milk Subscribe here ➡ http://bit.ly/ono-cookin | Ono Hawaiian Recipes
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