Taro & Ti Recipes

by Melissa’s World Variety Produce, Graham Kerr

• 1¾ lbs taro root
• 1 tsp light olive oil
• 1 large onion (use Sweet Onion) finely diced
• 2 Jalapeno chili cored seeded and finely diced
• ½ cup egg substitute
• ½ tsp salt
• 1 cup carrot grated
• 3 Tbsps Italian Parsley chopped
• ½ cup all-purpose flour

Place the taro in a large steamer, cover, and steam for 30-40 minutes, or until very tender. Cover with cold water, then peel when cool enough to handle. Cut each taro root into several pieces and beat with an electric mixer until it has the consistency of smooth paste

Preheat the oven to 450 degrees. Warm the oil in a large frying pan over medium heat. Sauté the onion and jalapenos until very soft but not browned, about 10 minutes.

Add the egg substitute, salt, carrot, and parsley to the taro paste. Add the onion mixture and combine well.

Cover a large plate with flour. Scoop about twelve 1/8th cup balls of the taro mixture onto the plate and dust with flour. Using the palm of your hand, flatten each ball into a patty about ½ inch thick. Lay the patties on a greased cookie sheet. Lightly coat the tops of the cakes with cooking spray and bake in the preheated oven for 10 minutes. Turn the patties and bake for 10 minutes more, or until golden brown.

Nutritional analysis per serving: Calories 131, Protein 7g, Fat 2g, Calories From Fat 15%, Cholesterol 0mg, Fiber 3g, Sodium 273mg.

by Aulani Vaughn

• Taro Corm
• Pan of Salted Water
• Fresh Water

1. Peel taro root thoroughly and cut into quarters.

2. Boil the taro in salted water until very tender. This step is important since thorough cooking is necessary to remove the calcium oxalates present in taro that cause mucous membranes to itch.

3. Once tender, drain and set aside to cool. It is during the cooling process when cooked taro developes its sticky or gummy characteristic.

4.Place the cooled taro pieces in a blender, add water one cup at a time and blend until the desired consistency is reached. At that point, it’s ready to eat. Store leftovers in a bowl to which you have added a layer of water on top to prevent drying out. For sour poi, let it sit out for a day. Fermentation will take place, and that characteristic sour taste will develop.

by Ray Ching

• 2 cups taro leaves
• 1 small bunch young shallots (spring onions)
• 2-3 tbsp flour
• 3 tbsp butter or margarine
• 5 cups coconut milk

Melt and combine butter and flour in a saucepan. Add coconut milk slowly and let the mixture thicken over a low fire. Add diced shallots and taro leaves (with stems and veins removed). Add salt and pepper to taste. Simmer for 2-3 minutes and serve.

by Ray Ching

• 6 boneless chicken thighs
• 1/4 lb salted butterfish
• 30 luau leaves
• 1 lb pork, cut into 6 pieces
• 6 portions of salmon, butterfish or white meat fish
• * Optional-small amount of luau leaf stems may be used in this dish
• 1 1/2 tsp Hawaiian salt
• 12 large ti leaves

Wash luau and ti leaves, remove stems and fibrous parts of the veins. If you are using our luau leaves, you can skip the removal of ribs on the rear of the leaves. Layer 5 luau leaves; place one piece each of chicken, pork, and fish on leaves. Sprinkle with 1/4+ tsp Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with toothpicks or tie with string. Wrap remaining bundles in the same manner. Bring water to a boil in a steamer. Place lau lau in steamer; lower the heat and simmer for 4-6 hrs or until done.

by Ray Ching

• 5 lbs taro leaves
• pepper to taste
• *Optional-Macadamia nuts-finely chopped
• 6 Tbsp butter
• 1 cup chicken broth
• 1 clove garlic-smashed
• 1/2 tsp MSG (optional)
• 3 cups coconut milk
• 1/2 cups water
• 1 1/2 Tbsp salt (to taste)
• 6 pounds chicken fryers, cut into smaller sizes

Brown chicken in butter. Add salt and water, chicken broth. Simmer till chicken is tender. Season broth with salt, pepper, 4 Tbsp butter and MSG.

Rinse luau leaves and divide into quarter sectrions. Add garlic. Add leaves to chicken and broth mixture. Use a deep pot over low heat and cook till leaves are tender. Add 2 cups of heated coconut milk to the luau leaves and simmer for 2-4 minutes. Do not boil coconut milk mixture.

Serve to large platter. Garnish with green onions, lettuce or cabbage to the side of main dish. Heat the remaining cup of coconut milk with and add 2 Tbsp butter and pour over chicken and luau leaves on serving platter. Sprinkle finely chopped Macadamia nuts over dish. Wow!