Kalo (Taro)

Kalo is a stable food of south east Asia and Polynesia. It provides important health benefits as well as being very versatile in its uses! If you feel intimidated by the idea of using Kalo, don't be. You just need to get to know it better :)

The health benefits of taro - due primarily to its high fibre and vitamin content - include its ability to improve digestion, lower your blood sugar levels, prevent certain types of cancers, protect the skin, boost vision health, increase circulation, decrease blood pressure, aid the immune system and prevent heart disease, while also supporting muscle and nerve health.

Kalo can be irritating to humans when if eaten RAW. So always be sure to cook it well. Kalo that is ready to eat is a similar consistency to a potato that is ready to eat. Some people are sensitive to the skins and prefer to wear gloves while peeling them. My favourite way is simply to boil the Kalo WHOLE with the skin on. Then peel it with a knife after its soft.

Once peeled, you can treat

much like a potato. Roast it like fries, or boil or steam. My favourite way is to boil for 30 minutes (for small/medium pieces, more like 45 for big ones) in order to soften, then slice into a good size for fries, toss in some oil and salt and roast in the oven (at 400 for 25 mins), or simply pan fry if you find that easier - you'll need to watch them a bit more in the pan, but they'll be done in 10 minutes. They get nice and crispy on the outside. Soft and delicious on the inside.

Store Kalo as you would potatoes, in a dark, cool, dry spot, or peel and slice and keep them in the fridge until you are ready to use them.