Written by Joelle Cantiberos, Blue Zones Project - Hawai‘i Ambassador

Blue Zones Project has enlightened me with ways of living with intention. As a native Hawaiian, it has reminded me of the practices and traditions of my kūpuna (ancestors) and culture. For example, the practice of growing and harvesting the native plant kalo (or taro). Kalo is most commonly grown in wet patches filled with mud and water. My kūpuna would create these patches and irrigate water from the streams to flow through them naturally. There are some types of kalo, such as Moʻi, Lehua, and Haʻakea that grow on dryland. When it comes to harvesting the plant, every part of the kalo was then used in some sort of way, whether that be medicinally, nutritionally in meals, or for composting in your gardens. 

As with many plants that are cultivated today, it takes time and energy to reproduce. This process has many connections to Blue Zones Project’s Power 9^® and can easily encourage a healthier lifestyle all while perpetuating the Hawaiian culture. When volunteering at a loʻi (kalo field) patch or growing your own kalo plants, you are naturally obligated to get up and pull the weeds out from strangling your kalo, watering them if they are dryland types, and preparing bedding for new sprouts. In doing so, you are moving naturally daily or weekly and already moving towards a better lifestyle.

Given the extensive work large loʻi organizations have to do for maintenance, kalo promotes a sense of social hour where you can gather with your friends or family to assist in mālama ʻāina (taking care of the land). You can also share you makana (gift) and connect your purpose to your community. Once the kalo plants are ready to be picked and harvested, the corm of the plant is cleaned and paʻi (pounded). It can be pounded to a variety of consistencies with just the addition of water and used as a substitution for rice. The Plant slant pillar promotes incorporating more plants into your dish, which kalo is perfect for. Not only is the corm used as a starch, but the leaves and stems can be eaten as well adding great nutritional value to your meals. Try the Instant Pot Tofu Laulau recipe (below) for a new tasty dish.

If you haven’t seen a lo’i, visit one in your community and volunteer, you might find a new moai to connect with as well as learn, give back, and incorporate healthy nudges in your lifestyle through the kalo.

Blue Zones Project - 4M volunteers at Ka Papa Lo‘i o Kānewai in 2018.

Here are some suggested loʻi organizations in the community that you may volunteer at:

O‘ahu
Hoʻokuaʻāina (Kailua)
Ka Papa Loʻi o Kānewai (Manoa)
Kaʻala Farm (Waianae)
Kākoʻo ʻŌiwi (Kaneohe)
Kaonohi Farm (Aiea)
Papahana Kuaola (Kaneohe)

Ingredients for Instant Pot Tofu Laulau

Instant Pot Tofu Laulau

Ingredients:

• 2 bags of 5-lb kalo (taro) leaves
• 2 blocks of extra firm tofu
• 2-3 tbsp Hawaiian salt
• 2 Okinawan sweet potatoes

Directions:

1. Thoroughly wash the kalo leaves, cut off the stem at the base of the leaf, and organize the leaves into sizes.
2. Peel the outer layer of the stem and slice into 1-2-inch pieces.
   1. NOTE: Effectively carry out this step. If large amounts of skin are left on the stem, it will cause your mouth to become itchy when eating it.
3. Cut your tofu evenly into about 9-12 pieces.
4. Then cut your sweet potatoes into ½ inch slices (optional: you may peel off the skin).
5. Lay out 3-4 leaves of one large, one medium, and small so that they overlap each other.
6. Add 1 piece of tofu, 2 pieces of sweet potato, some stems, to the middle of the leaves.
7. Next, sprinkle about a pinch full of Hawaiian salt all over.
8. Wrap all those goodies into a bundle and repeat until you have used all of your leaves.
9. In heavy duty foil, wrap your laulau leaves securely.
   1. NOTE: Traditionally, laulau is wrapped in kī (ti) leaves and placed in an imu (underground oven) to cook.
10. Add about 1 cup of water to the bottom of the instant pot and place as many bundles that can fit.
11. Close the lid and seal the vent.
12. Set cooker on high pressure, and press “Pressure Cook” for 2.5 hours.
13. Once finished, let the cooker rest for 20 minutes before releasing the vent.
14. Serve and enjoy with more of your favorite Hawaiian dishes (poi, lomi salmon, poke, etc)!