- Cooking Time: 240
- Servings: 6-8
- Preparation Time:
BackstoryAs I mentioned before that the taro has been the traditional food of Hawaiians for centuries, not only its roots but also the leaves.
This recipe we found in Numba 1 Hawaiian Cookbook which was published in 1978 by Hui O Hawaii of San Fernando Valley.
- 5 pounds taro leaves*
- 4 pounds pork butt
- Hawaiian salt* to taste
- 2 pounds salted butterfish
- 48 ti leaves*
- Cut pork butt and butterfish into 16 pieces.
- Wash taro leaves cutting off the stem and the large vein from each leaf. Wrap one piece of each meat into two or three taro leaves.
- Arrange three ti leaves on table crossing each leaf making a circle. Place taro wrapped pork and butterfish in center of ti leaves, bringing ti leave ends up and together and tie together tightly with string. Cut excess ti leaf stalks.
- Arrange on a rack of a large steam pot with a tight cover. Add water and steam for 4 hours. Yield 16 servings.
- Note: Ti leaves should not be eaten, not because they are poisoness, but they make an excellent laxative.
- *Taro leaves can be purchased at some supermarkets or on line, while ti leaves can be purchased from your local florist or on line.