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Māla ʻAi A I Mea ʻAi: Session 4: Niu (Coconut)
Continuing on from our January Niu (Coconut ) session, we take a look at how niu is used in its culinary form. From sweet to savory dishes there are multiple ways to utilize this heart-healthy plant. Whether it's raw or cooked, fresh or dry, the milk or water, you can incorporate niu into your cooking with ease and flavor. For this session, we will be pulling from our earlier Kalo session and learning how to make Kulolo a favorite dessert in the islands.
Māla ʻAi A I Mea ʻAi: Session 3: Niu (Coconut)
Niu or Coconut has one of the most multifaceted and diverse uses not only in Hawaii but around the world. This plant is utilized from root to tip and in countless forms from food to function. Join us as we share about the many uses, hear how it’s incorporated into laʻau, and learn how to make an ʻapu (coconut shell cup).
Māla ʻAi A I Mea ʻAi: Session 2: Kalo (Taro)
Kalo traditionally is the primary and staple food in the Hawaiian diet. Believed by many to have the greatest life force of all foods, from its leaves to its root kalo can be prepared in multiple ways. Learn how to add kalo to your dishes and go over a step-by-step recipe that will make an ‘ono dish that not only tastes good but puts a different layer to this multifaceted food.
Māla ʻAi A I Mea ʻAi: Session 1: Kalo (Taro)
Considered the world’s oldest cultivated crop, Kalo is a nutritious powerhouse plant. This excellent root plant is adaptable to numerous growing conditions and can easily be added to your food garden. With a revitalized movement to bring Kalo back to every household in Hawaii we will discuss how to cultivate, grow, harvest and utilize this important food and heart-healthy plant.