Finding, Growing, and Preparing Kalo on the East Coast Although many kalo (taro) varieties can be found around the world, it is very difficult to find kalo varieties that rival those found in Hawai’i. For those of you who live far away from Hawai’i, who are ‘ono for kalo and struggle with getting kalo from da piko, here are a few suggestions on finding, growing, and preparing kalo on the east coast. Other ideas for finding, growing, and preparing kalo are absolutely welcome.
Finding
Kalo can be found in various supermarkets here in the Americas (military commissary, HMART, Safeway, Whole Foods, etc.). If you happen to run across a super large looking kalo, please know that it may be Malanga; malanga is similar to kalo and in many ways taste better than the small ones found on the east coast. Highly suggest trying both to compare.
Growing
If you are interested in growing kalo (decorative), it is best to pick up the small ones from HMART as they are not exposed to non-sprouting chemicals Once you get them home, keep them in a dry place, and when they start to sprout (much like potatoes or onions), they are ready to place in a pot (2-3 inches from the top) with good soil and water; in about two weeks, sprouts will push through the top and after a few weeks, you will get this (see picture to the left).
Preparing
If you are interested in preparing kalo found in local supermarkets, you may either steam them or boil them; if you choose to boil them, please be sure to take them out of the water when done as keeping them in the pot will break down its physical integrity. Peel the rough skin off and throw it into a compost/worm bin. Rinse and enjoy as-isor use it as the focal point for various recipes that call for kalo. ENJOY!
