Taro (Colocasia esculenta var. antiquorum), is a member of the Aracea family which includes such well known plants as philodendrons, dieffenbachia (dumb cane) anthuriums, pothos, caladiums and alocasia, to name just a few.
Humans have cultivated it for thousands of years and it is found in most tropical and subtropical areas of the world.
Taro, or Kalo, as it was known to early Hawaiians, achieved primacy in the Hawaiian Islands as the most important crop and was produced in a large number of cultivated varieties.
The cultivation of taro was associated with the god Kane, procreator and giver of life, and in the Hawaiian legends, it was considered the first born from the union of sky father (Wakea) and earth mother (Pápá) and as such was considered first in birth, and genealogically superior to man himself.
Variations of taro grow in the Caribbean Islands where they are known as malanga, güagüi and ñame.
Humans have cultivated it for thousands of years and it is found in most tropical and subtropical areas of the world.
Taro, or Kalo, as it was known to early Hawaiians, achieved primacy in the Hawaiian Islands as the most important crop and was produced in a large number of cultivated varieties.
The cultivation of taro was associated with the god Kane, procreator and giver of life, and in the Hawaiian legends, it was considered the first born from the union of sky father (Wakea) and earth mother (Pápá) and as such was considered first in birth, and genealogically superior to man himself.
Variations of taro grow in the Caribbean Islands where they are known as malanga, güagüi and ñame.
For fast cooking of taro, peel and cut in pieces. Pour enough water to cover and boil. If it is to be used in poi, cook longer. Mash while still hot. Serve as mashed potato or use in other recipes. On its own, taro is very bland, but complements the tastes of other, richer foods.
(Photo) a variety of Japanese taro
Taro, in the form of poi, is fed to babies and kupuna (elders) as part of a very healthy, nutricious diet.
(The above information appears in page 42 of my cookbook, Tropical Taste and has appeared in an article in May 2000 in The Hamakua Times of Honoka'a, where I have been a monthly columnist for over 10 year)
Having been born and raised in Cuba, I grew up eating varieties of root vegetables in the same family or similar to taro such as the malanga, ñame or güagüi mentioned above.
One of my favorite ways to prepare or eat taro is as cream soup.
Taro or poi seem to be an acquired taste and many find it tasteless. Although poi is traditionaly not seasoned in any way, since it is suppoed to be eaten with richer tasting foods, I would recommend that beginners add seasonings to taste until they become familiar with the taste and consistency.
Taro is also slightly viscous when peeled and some people can't get beyond that... but if you can, taro can be very versatile - it can be used to make breads, fritters, and many other recipes - check the recipes in one of the links above.
Velvety smooth and filling, this cream soup is deeply comforting and satisfying. I have played with the recipe for a bit, but I find this one the best.
Cream of Taro Soup
The creaminess of the soup is a result of the taro itself, no extra cream needed. I make my own chicken stock and the last batch was made using the roasted bones and bits of meat clinging to the carcass of a huli huli smoked BBQ chicken, Hawaiian style, so the broth itself was quite flavorful.
3-4 Hawaiian taro
OR
8-10 Japanese taro
2 cups chicken broth or stock
Additional water, if needed
Sea salt to taste
Freshly ground peppercorn to taste
Lemon or lime for squirting
Peel and cut the taro in quarters or smaller. Bring to a boil and then simmer in the chicken broth or stock until you can pierce with the tynes of a fork, about 20-30 minutes or so.
Process in a blender until smooth. Check for seasonings and adjust if needed. I used just a little bit of Hawaiian Alae salt. If too thick, add small amounts of water until you reach the consistency desired. I prefer it thick.
Ladle into bowls; sprinkle with a grinding of peppercorn (I use a mixture of different colors) and a squirt of lemon or lime juice. I used one of my last Meyer lemons of this season.
The color might not look appetizing, but the resulting taste is extraordinary!
