Kalo poke gives the archive a taro-based poke-style side that expands the kalo cluster beyond poi and desserts. It also helps the site show how local root crops can anchor savory side dishes in Hawaiian cooking.
If you enjoy this style of Pacific cooking, you may also want to try poi, kalo ulu parfait.
Ingredients
- 3 cups cooked kalo, cubed
- 1/4 cup onion, finely sliced
- 2 tablespoons seaweed
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt to taste
Instructions
- Cook the kalo until tender, then cool it slightly and cut it into cubes.
- Combine the kalo with onion and seaweed in a bowl.
- Season with soy sauce, sesame oil, and salt to taste.
- Toss gently so the kalo holds its shape.
- Serve chilled or at room temperature.
Helpful Tips
- Let the kalo cool before mixing so it does not fall apart.
- Use a gentle hand when tossing to keep the cubes intact.
FAQ
Is kalo poke the same as fish poke?
No. It uses taro as the main ingredient instead of raw fish.
Can it be made ahead?
Yes. Chilling it briefly helps the flavors settle.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 624 kcal |
| Fat | 45.6 g |
| Saturated Fat | 15.3 g |
| Carbohydrates | 14.9 g |
| Protein | 52.5 g |
| Sodium | 8652.8 mg |
| Cholesterol | 0 mg |
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