Island Authentics
Introducing kalo and uala
Island Authentics
Introducing kalo and uala
By Rebecca Peizer
February 6, 2024
By Rebecca Peizer
February 6, 2024
Kalo, the traditional taro root used to make poi, doesn’t always get the acclaim it should due to two variable factors: its most traditional preparation involves fermenting a hydrated mash that has been pounded by hand, and its flavor is an acquired taste. I have experimented with using kalo as a batter, resulting in exquisitely light and crisp gluten-free waffles. It also makes a great base for sweet brunch items, as well as savory hors d’oeuvres and high-end foie gras dishes. I have also inoculated it to make a dairy-free yogurt alternative.
Similarly, foods such as the purple uala sweet potato have been making waves in the form of colorful and nutritious chips and mashes. I have used uala for samosa or pierogi fillings and even as a savory filling for the traditional Hawaiian malasada, which is usually flavored with pineapple or lilikoi.
Kalo, the traditional taro root used to make poi, doesn’t always get the acclaim it should due to two variable factors: its most traditional preparation involves fermenting a hydrated mash that has been pounded by hand, and its flavor is an acquired taste. I have experimented with using kalo as a batter, resulting in exquisitely light and crisp gluten-free waffles. It also makes a great base for sweet brunch items, as well as savory hors d’oeuvres and high-end foie gras dishes. I have also inoculated it to make a dairy-free yogurt alternative.
Similarly, foods such as the purple uala sweet potato have been making waves in the form of colorful and nutritious chips and mashes. I have used uala for samosa or pierogi fillings and even as a savory filling for the traditional Hawaiian malasada, which is usually flavored with pineapple or lilikoi.
About the Author
REBECCA PEIZER, CEC, CHE, is a seasoned culinary professional with 25 years of industry experience. She is the owner and founder of All Things Culinary, a culinary consultancy, serving as a brand ambassador, presenter and demonstrator for many esteemed foodservice clients and commodity boards. She has been a professor, consultant and digital media and demonstration chef at The Culinary Institute of America’s Napa, Calif., campus since 2011 and has written curriculum for many of the college’s undergraduate, consulting and food enthusiast courses. She created the Farm-to-Table bachelor’s degree concentration, educating students about farming, sustainability and community through a chef’s perspective. Some of her pro-bono work includes writing the culinary training program for the Salvation Army and serving as the Culinary Director at Gray Haven Health and Wellness, a Napa reentry program for adults with mental health challenges. Rebecca is an active forager and herbalist, a member of the Research Chefs Association and has earned the Certified Executive Chef and Certified Hospitality Educator certifications. [email protected]
