Kalo Luau Stew with
Defrost frozen recipe-ready kalo and luau leaves (if store bought and frozen). Strain the luau leaf water and set aside for later.
Cut the onion into thin slices and coat evenly with ‘ulu flour.
Fry the onion in medium high heat until crispy and brown and set aside on a plate with a paper towel to drain off excess oil.
Cut the recipe-ready kalo into bite size pieces.
In a pot, combine coconut milk and kalo pieces and bring to a simmer for 5 minutes.
Add defrosted luau leaves to the pot and stir. Add the strained luau leaf water for a thicker consistency. Add salt to taste.
Serve in a bowl and top with crispy onions.
12 oz. Recipe-ready Kalo
1 can coconut milk
24 oz. fully cooked luau leaves
1 medium onion
2 Tablespoons ‘ulu flour
salt to taste
1 cup high heat frying oil