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Luau Stew


Luau Stew


1. Separate the leaves from the stems by cutting at the base of the leaf. The stems contain a substance that can cause skin irritation. You

may want to wear gloves while preparing. Tightly wrapping the leaves in tin foil and freezing prior to cooking helps break down the

substance that causes sensitivity.

2. Wash the stems. Peel and cut into small pieces. When cooked, the stems will melt with the leaves.

3. Cut the leaves in half lengthwise. Then stack a few and roll them. Cut across into thin ribbons. Cutting them thinly helps them cook

better into a smooth texture. Wash them thoroughly and drain.

4. Keep the leaves and stem pieces separate as you are going to cook the stems first.

5. In a large pan on medium-highheat, add 1 tbs of cooking oil.

6. Add in the ginger followed by the onions and garlic. Saute for 1 minute.

7. Add the cumin and the stems. Stir, add a dash of water and cover. Let them cook for about 10 minutes.

8. Add in the leaves, a small amount of water, and a dash of salt. Stir and cover. Lower to medium heat and cook for about 45 minutes.

Cook thoroughly to prevent discomfort in mouth and throat.

9. Stir occasionally and add water as needed to prevent the greens from sticking to the pan. You can mash the leaves to help them reach

a creamy texture.

10. After about 45 minutes of cooking, the taro leaves will change color to a deeper green.

11. Add the chopped tomatoes and diluted tamarind paste (if using). Add the chickpeas. Stir, then cover and cook for another 10

minutes. Turn off the heat and adjust the salt if necessary.




• 300g (about 10-12) kalo leaves and stems

• 1 shallot or small onion

• 1-2 cloves chopped garlic

• 1 tbs minced gigner

• 3/4 tsp ground cumin

• 1/4 cup chopped tomatoes

• 1/2 tsp tamarind paste (dilute in warm water to remove


• 1/2 cup chickpeas

• 1 tbs cooking oil

• Salt to taste

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