Today I took a break from the pineapples and I planted five kalo huli in our new kalo library. This area is where we used to grow pineapples for about four years. Hilary already started the library by planting three native varieties. The one I planted today is also a native kalo called Lauloa ‘Ele’ele Ula and is a variety most for growing at home for poi making. The corm is slightly pinkish and the stem is a dark purple that is almost black.
Because I grew up eating mostly rice I didn’t realize that kalo is very similar to rice how there is white, brown, jasmine, basamati or risotto rice. With kalo there are ones that are better for poi like this one I planted, the Chinese bun long is the best for kalo chips, and some are just great peeled and cubed right after steaming. My favorite table kalo are the ones that are really fluffy and sweet. With some meals I prefer eating kalo rather than rice (gasp!). I don’t care much for the watery and or slightly crunchy kind. Julia likes to add sour poi into her sourdough bread. There are many more recipes and uses and I still have a lot to learn about kalo but it’s definitely a tasty and satiating starch we can grow with relative ease.
Originally posted on 2021-10-08, part of the daily planting journal behind Ha’a Chocolate’s food forest on Hawai’i Island.