The Hawaiian staple corm from a tropical, leafy plant has fed natives for hundreds of years and is being honored this weekend (Apr. 25-Apr. 26) at the 17th Annual East Maui Taro Festival in Hana, Maui.
The fest will feature food booths cooking up everything imaginable with tasty taro, which event organizer Judy Kinser dubs an extremely versatile ingredient.
Kinser says taro is commonly used to make poi, a heated, mashed-up paste that goes with anything.
Taro can be cut up into chunks and thrown into soup, like a taro seafood chowder.
When mixed with flour, taro can make delicious pancakes, and Kinser says the neutral, potato-like corm can also be fed to babies as a substitute for dairy or soy since its highly nutritious.
Because taro is so mixable, it has been a great provider for Hawaii and its people, which is why it deserves to be celebrated.
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