Taro - Cream of Taro Soup

(Photo) a variety of Hawaiian taro

 

 

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.  

 

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!

 

 

 

 

 

 

 

Comments

[Sonia]

Aloha Jamarilyn
I have tasted slightly sour poi and don't find it objectionable but I do prefer the fresh. We used to buy weekly bags from a neighbor who made it every Thursday, but his health deteriorated and he hasn't been making it for a couple of years....need to find someone else close by. LOL

There is a salad I made with the boiled and diced taro root, boiled and diced Okinawan purple sweet potato and fresh diced papaya - I added some chopped water chestnut for crunch, Hawaiian Kona sea salt & fresh ground pepper - binding it all with some nice fresh yogurt...(mayo can be used instead) it was delicious!

[Jamarilyn]

Aloha Sonia, I'm one who acquired a taste for poi and I love the taste of the root. I especially love 3-day poi when it is slightly sour. There are definitely subtle differences in the taste of poi depending where it is grown. Dry land poi or on lo'i ( is that correct ) in water in Keanae, Kauai or Big Isand. I love Kauai Poi. When I was working as an RN at Hana Community Health Center (now Hana Health), we bought ten lb. Bags from someone in Keanae each week. Miss that! Your soup looks wonderful and easy. Chicken broth will give a nice flavor.

[impotenta]

Aloha from Bucharest, Romania.

Can you tell me how can i order the fruits you used in this recipce?

[Sonia]

LOL, Portia. Yes, the oolor can put most people off....just look beyond it to the taste....!
something I didn't do this time and I should have mentioned, is that sometimes I will add a bit of garlic to the broth when the taro is cooking.

[Portia Little]

Hmmm, you're right about the color... :>)
I did check page 42 in your ckbk and note you have a recipe too for Taro Bread - maybe similar to mashed potato bread, which is delish.

[Sonia]

Too funny, Lucy. At first I just didn't care for it at all, but have learned to like it now. Of course, it has to be fresh and a nice consistency for me to eat it.

I've eaten poi balls but have never made them!

I've also used poi mixed with orange pulp and a little bit of juice and Stilton cheese to stuff orange shells and then bake. At first people look at them sort of cross-eyed, but after tasting it, they love it! That was a recipe I developed for a side dish to take to a potluck on my very first Thanksgiving in Hawaii....

[Lucy]

Aloha, Sonia!
I have to admit that I'm one of those who just can't get past poi tasting like library paste. But some of my students have brought poi balls to class, and I've had taro bread. Not sure I could make your soup, but I'll have to check out your book for bread. Do you also include poi balls?
Lucy