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Taro is a vegetable which is close to the heart of the Hawaiian
people. For centuries it was the main staple of their diet,
and was an important source of carbohydrate and nutrients.
Even today, it is enjoyed as a traditional dish at luaus
and other celebrations throughout Hawaii.
Origins and history
Taro originated in Polynesia, and was one of the plants brought
by settlers to Hawaii about 1500 years ago. It was adopted
as a staple of the Hawaiian diet and approximately 700 different
varieties were cultivated on the islands until the late 18th
century. These days there's only about a dozen different kinds
that are regularly grown and consumed and with the exception
of a handful of commercial ventures, most taro farmers now
cultivate the crop part time.
Taro is always served at luaus and important ceremonial
occasions. The vegetable was an integral part of everyday
life for centuries, and is deeply rooted in the culture and
traditions of the Hawaiian people. According to a popular
legend, the Hawaiian gods Wakea and Ho'ohoku-ka-lani
had a child. The infant was sickly and deformed, and died
after a few days. From the child's grave a strange plant grew,
which the gods harvested and ate. Their next born son was
healthy, and they named him Holoa. Holoa became the ancestor
of the Hawaiian people.
Serving suggestion
Taro is a brown-skinned root vegetable which resembles a potato
in some respects. The grey flesh sometimes has a purple tinge
and when cooked has a distinct nutty flavour. Traditionally
the boiled taro was pounded into a paste called poi, but it
can also be added as an ingredient of substantial soups and
stews.
Taro leaves are also edible and are prepared in the same
way as turnip greens or other leaf vegetables. |
