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Taro Stew

Featured in the Honolulu Star-Bulletin on April 23, 2008.



Taro Stew

  • 1/4 cup flour
  • 1/2 teaspoon salt
  • Dash of pepper
  • 2 pounds stew meat
  • 2 tablespoons salad oil
  • 1 onion, chopped
  • 1 small piece ginger root, crushed
  • 1 clove garlic, crushed
  • 2 Hawaiian red peppers, seeded and minced
  • 1/2 teaspoon peppercorns
  • 5 cups water
  • 2 large carrots, pared
  • 2 pounds taro, pared
  • 1 cup chopped green onions
  • 1 teaspoon Hawaiian salt
  • Poi to thicken, if desired


Combine flour, salt and pepper. Dredge meat in flour mixture. In a large saucepan, heat oil and brown meat. Stir in onion, ginger, garlic, peppers and peppercorns. Add water; cover and simmer for 2 hours or until meat is tender. Cut carrots and taro into 1-inch pieces. Add to stew; cover and simmer for 30 to 40 minutes. Add green onions and salt just before serving. Thicken stew with poi. Makes 6 servings.

Approximate Nutrient Analysis per serving (not including poi to thicken):
500 calories, 24 g fat, 8 g saturated fat, 95 mg cholesterol, 600 mg sodium, 44 g carbohydrate, 7 g fiber, 3 g sugar, 29 g protein


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