How to Cook with Taro: Hawaiian Recipes for Delicious Island Meals

Growing up in Hawaii, I’ve seen taro used in everything from savory stews to sweet desserts. Taro is a root vegetable that plays a key role in many Hawaiian recipes, and you must cook it properly because raw taro can be slightly toxic.

Once you learn a few simple methods, you can use taro in dishes like poi, stews, or with coconut milk for a traditional treat.

I love how taro’s earthy flavor makes any meal feel comforting and special. If you’ve always wanted to try cooking with taro at home, this guide will show you how easy it is to prepare and use taro in popular Hawaiian recipes.

Let’s explore its uses and learn simple steps to bring authentic Hawaiian food to your kitchen.

What Is Taro?

Taro, or Colocasia esculenta, is a starchy root vegetable that holds a special place in Hawaii’s food and culture. It has beautiful heart-shaped leaves and is used to make traditional Hawaiian dishes.

Origins and Cultural Significance

Farmers in Hawaii have grown taro for hundreds of years. Native Hawaiians call it “kalo.” This plant is a sacred crop in Hawaiian culture.

Taro is deeply connected to the story of creation and family, known as “ohana.” I’ve learned that taro is more than just food—it is a symbol of the land and people.

It represents life, unity, and the value of sharing, all part of the Hawaiian idea of aloha. Traditionally, Hawaiians pound taro into poi, a staple food at many gatherings.

People also serve taro at luaus and special occasions. Growing and preparing taro honors ancestors and celebrates Hawaiian heritage.

Types of Taro Used in Hawaii

Farmers in Hawaii grow several kinds of taro, each with its own features. Wetland taro grows in watery fields called “lo’i” and is most common for making poi.

Upland taro grows in drier soil and is often used for baking or boiling. Some popular varieties include Lehua, Moi, and Bun Long.

Each type has a unique taste and texture. The color of the taro corm, or root, may be purple, white, or pink.

I use taro in many recipes because I can steam, bake, fry, or boil it. You must fully cook taro because eating it raw may cause an itchy feeling in the mouth.

For more about cooking methods, check out this guide on how to cook taro root.

Selecting and Preparing Taro Root

When I cook with taro root, I pay special attention to choosing the right roots and preparing them safely. Handling taro properly makes it both tasty and safe to eat.

Buying Taro Root

At the store or market, I look for taro roots that feel heavy for their size. The skin should be firm and free from mold, soft spots, or cuts.

Small to medium-sized taro roots often have a creamier texture and cook more evenly. I avoid taro that feels light or hollow, as that can mean it’s dried out.

Warehouse and Asian grocery stores usually carry the freshest taro. Sometimes, the roots may have brown fuzz on the outside—this is normal, but I still check for any odd smells or spots.

If possible, I choose roots with unbroken skin. This keeps the root fresher for longer and helps prevent spoilage.

Peeling and Cutting Taro

Before I work with taro, I wash it under running water to remove dirt and fuzz. I wear gloves because taro can make my skin itch due to tiny crystals called oxalates.

Using a sharp knife or peeler, I remove all the thick brown skin until only the white or purple flesh is left. Once peeled, I slice the taro into even pieces to help it cook evenly.

For most Hawaiian recipes, I cut it into chunks about 2 inches wide. If I’m making poi or mashed taro, I cut smaller pieces so they cook faster.

I always wash my hands and tools after handling raw taro.

Boiling and Cooking Time

To make taro safe to eat, I always boil it well. Raw taro is not safe—you must fully cook it to break down the oxalates.

I place the peeled and cut taro in a large pot, cover with cold water, and add a pinch of salt. I bring the water to a boil and cook the taro for about 30–45 minutes.

I check doneness by piercing a piece with a fork; it should slide in easily. For recipes like poi, I mash the boiled taro after draining.

Sometimes, I fry boiled taro in a bit of vegetable oil until golden for extra flavor. I never eat undercooked taro since it can be irritating or even harmful.

Hawaiian Cooking Methods for Taro

Cooking taro holds deep roots in Hawaiian culture. I find that different methods bring out unique flavors and textures.

Each way uses simple steps but carries a lot of meaning and tradition.

Steaming in an Imu

Hawaiians use the imu, an underground oven, to cook large amounts of taro or make traditional dishes like poi and lau lau. To prepare an imu, I dig a pit, fill it with hot stones, and cover the food with ti leaves or banana leaves.

Then, I seal it all with dirt or wet burlap. Steaming taro in an imu takes hours and gives you a soft, smoky root with a deep earthiness.

People also use the imu for foods such as pork and sweet potatoes. It adds a unique flavor you won’t get from stovetop boiling.

For dishes like mainland lau lau, I wrap seasoned meat and taro leaves together, then steam them in the imu. This classic method makes the most of taro’s creamy texture and subtle taste.

Boiling and Roasting

When I want a faster method, I choose boiling or roasting taro. Boiling is one of the most common cooking styles for kalo.

I wash and cook the whole root, skin on, until it’s fork-tender. After cooling, peeling is easy and the taro stays moist.

Roasting taro in the oven, sometimes after slicing, makes the edges golden and enhances its flavor. Roasted taro becomes firm and takes on a mild nutty flavor.

It can be enjoyed plain, mashed, or added to other recipes. Both these methods are popular at home and at gatherings.

They allow me to prepare taro more quickly than with the imu while still bringing out its best qualities.

Modern Preparation Techniques

For convenience, I often use modern kitchen tools. Steaming and pressure cooking are easy ways to cook taro at home.

I cut peeled taro into chunks, then set it in a steamer basket or a pressure cooker with water. Cooking times vary, but both make taro soft and ready to eat.

I also like to try boiling, baking, frying, sautéing, and roasting taro for different dishes. Thin taro slices fried in oil become crispy chips—perfect for a quick snack.

With today’s tools, I can explore many Hawaiian recipes using taro.

Traditional Hawaiian Taro Recipes

Using taro in Hawaiian cooking brings flavor and tradition to the table. I use taro to make classic dishes, each with its own taste and method.

You’ll learn about how poi, lau lau, and luau stew are made and what makes them special.

Classic Poi

Poi is a major staple in Hawaii, made from cooked taro root. First, I boil or steam taro until it gets soft.

I let it cool before peeling the skin. Then I mash the cooked taro and mix it with water.

The texture ranges from thick to thin, depending on how much water I add. Traditional poi uses just taro and water.

The finished product has a mild, earthy taste. I usually eat poi as a side with fish or pork, and sometimes on its own.

Poi ferments overnight, which gives it a slightly sour flavor.

Quick steps:

1. Wash and cook whole taro roots.
2. Peel the cooked taro.
3. Mash and add water until smooth.
4. Let it sit and ferment if preferred.

If you want to try making poi, you can find more details at this straightforward guide to cooking taro.

Lau Lau with Taro

Lau lau is a popular Hawaiian dish where I wrap pork, fish, and taro leaves in ti leaves. The wrapping helps seal in flavor and moisture.

Traditionally, I use chunks of fatty pork and salted butterfish for the filling. I also include pieces of taro root to soak up juices.

To assemble lau lau, I layer taro leaves, meat, and taro root together. I wrap the bundle in ti leaves and tie it securely.

The bundles get steamed for about 3 hours until everything is soft and the flavors blend. The dish is finished with a pinch of Hawaiian salt for a traditional touch.

Lau lau is often served with rice and poi. The taro leaves become tender and creamy, and the taro root tastes rich from the pork fat.

Lau Lau Ingredients Table:

Learn more about making taro dishes like lau lau at this simple taro recipe guide.

Luau Stew

Luau stew is a comforting Hawaiian favorite I enjoy. This stew uses lots of taro leaves, slow-cooked until they are soft and velvety.

I start by sautéing onions and garlic in oil. Then I add cut-up taro leaves.

Some versions include beef or chicken for extra flavor and richness. I let the stew simmer for a long time so the taro leaves break down.

The broth becomes thick and smooth, almost like spinach. I finish with a splash of coconut milk for sweetness and a dash of Hawaiian salt for seasoning.

Sometimes, I make luau stew with seafood instead of meat. I serve it hot, usually over rice.

The taste is earthy and a little sweet, especially with coconut milk. If you want to try a variation with coconut milk, this taro with coconut milk dessert is a sweet twist.

Cooking with Taro Leaves

When I cook with taro leaves, I focus on safety, good substitutes, and tasty recipes. Using the right ingredients, like spinach or onion, makes a big difference in both taste and safety.

Handling and Safety Tips

Raw taro leaves contain compounds called calcium oxalate, which can make my mouth and throat itchy if I eat them uncooked. To avoid this, I wash taro leaves well and cook them thoroughly before adding them to recipes.

Here’s how I prepare taro leaves:

• I wash leaves under cool water to remove dirt.
• I trim off the stems and thick veins.

I boil or steam taro leaves for at least 45 minutes to make them safe to eat. I never eat taro leaves raw.

Cooking destroys most of the irritation-causing compounds. Sometimes, I wear gloves when handling raw leaves to prevent skin irritation.

Luau Leaf Substitutes

If I can’t find taro leaves, I use leafy greens that cook down well. Spinach is my go-to option because it gets soft and blends nicely with coconut milk and other flavors.

I also like using collard greens or Swiss chard when I want a heartier texture. When I substitute spinach for taro leaves in luau stew, I use more spinach since it shrinks a lot when cooked.

For every cup of raw taro leaves, I use about two cups of fresh spinach. The flavor is mellower, but it still reminds me of traditional Hawaiian cooking.

This tip is handy when taro leaves are not available in local stores. For more details, check out this idea for a lazy lu’au made with spinach and taro leaves.

Savory Taro Leaf Dishes

Some of my favorite Hawaiian recipes use taro leaves in savory dishes. The most popular is squid luau, which combines taro leaves, coconut milk, onion, and sometimes squid or octopus.

I simmer everything slowly until the leaves are tender and the flavors come together. When I make luau chicken, I brown bite-sized pieces of chicken and sauté chopped onions.

Then I add cooked taro leaves and coconut milk. Cooking the leaves until they’re soft gives the best texture and taste.

These dishes work well with either taro leaves or spinach, depending on what I have on hand. If you want step-by-step cooking tips, you can watch a video showing how to prepare traditional squid luau with taro leaves and coconut milk.

Flavoring Your Taro Dishes

When I cook with taro, I focus on flavors that bring out its best qualities. Taro has a mild taste, so the right seasonings make a simple taro dish more exciting.

Essentials: Salt and Coconut Milk

I always start by reaching for salt, especially Hawaiian salt or kosher salt. This helps highlight taro’s earthy flavor without overpowering it.

Hawaiian salt has a coarser texture and a subtle mineral taste, giving my dishes a local touch. Coconut milk brings creaminess and a hint of sweetness that pairs well with taro.

I use coconut milk when making traditional Hawaiian dishes like laulau or stews. It adds flavor and makes the taro softer and more pleasant to eat.

When I combine salt and coconut milk, I taste as I go. Taro soaks up flavors easily, so I add a little at a time.

For a simple side dish, I sometimes serve steamed taro drizzled with coconut milk and a sprinkle of salt.

Adding Onion and Butter

I use onion to add a savory base to my taro recipes. Finely chopped onions, when sautéed in a little oil or butter, add both sweetness and depth.

Butter is another favorite of mine. It melts smoothly into hot taro chunks, creating a rich, smooth finish.

I often mash boiled taro with butter and a bit of cooked onion for a quick, flavorful side. To bring out more flavor, I sometimes use both onion and butter in taro stews or baked taro.

This combo works especially well in dishes where I want a creamier, more comforting taste. I let the onions become soft and golden before mixing them with the taro for the best flavor.

Using Liquid Smoke and Other Seasonings

To give taro a smoky, barbecue-like flavor without a grill, I sometimes add a few drops of liquid smoke. This is useful in Hawaiian-inspired taro dishes such as stews or when I want a taste that reminds me of foods cooked in an earth oven.

I mix in other seasonings depending on the dish. Garlic, ginger, and a little black pepper blend well with taro without overwhelming its delicate taste.

Sometimes I sprinkle sugar or use fermented shrimp paste for more depth, following tips from some taro recipes with roast pork.

When using stronger flavors, I use small amounts so the natural taste of taro is still noticeable. This keeps my taro dishes flavorful but never too salty or intense.

Modern and Creative Hawaiian Taro Recipes

I love trying new taro recipes that blend Hawaiian tastes with ideas from outside the islands. Sweet taro treats and fusion dishes add more ways to enjoy this root while keeping things simple for home cooks.

Fusion with Mainland Flavors

Taro gives a rich texture and earthy flavor that pairs well with different styles. I mix cooked taro chunks into salads with arugula, cranberries, and goat cheese for a fresh twist.

For a hearty meal, I use mashed taro in place of potatoes in shepherd’s pie, adding ground turkey and vegetables. Sometimes, I bake taro fries with olive oil and a sprinkle of sea salt.

They turn out crispy on the outside but soft inside—perfect with homemade aioli. Another favorite is taro tacos.

I fill corn tortillas with sautéed taro, black beans, and avocado. This mix brings together Hawaiian ingredients and classic Mexican flavors.

• Ways I like to use taro in fusion dishes:
  • Sliced in veggie stir-fry
  • Added to soups instead of potatoes
  • Mixed into savory breakfast hash

I find recipes like these are easy to adjust. I swap out proteins or spices to match what I have at home.

For more ideas, you can see how others use taro in a variety of dishes.

Ono (Delicious) Taro Sweets

Taro works surprisingly well in desserts. I often blend steamed taro with coconut milk, sugar, and a bit of vanilla to make coconut taro pudding.

I chill the mixture until it becomes a creamy treat. You can mash taro smooth and use it to replace regular flour in brownies or muffins.

This method gives baked goods a moist texture. For color and flavor, I stir diced taro into pancake batter.

The cooked pieces add a light purple hue and a sweet, mild taste. I also enjoy making small taro pies baked in muffin tins.

I start with a basic crust and fill it with taro mash sweetened with honey. After baking, the pies set and become easy to carry.

These pies are perfect for picnics or parties.

• Popular Hawaiian-inspired taro sweets:
  • Taro cake with coconut icing
  • Poi donuts (poi is mashed, fermented taro)
  • Sweet taro and coconut rice balls

If you want to see a traditional approach, check out a taro pie recipe that uses basic ingredients and highlights taro’s natural flavor.