Kalo Paʻa Shoyu Poke

This kalo paʻa shoyu poke recipe was submitted by Trishelle Gandeza, originally of Nānākuli and now residing in Kekaha on Kauaʻi. Trishelle shares, “my husband created [this recipe] for me while I was hāpai with my sons. For some reason I couldn’t eat raw fish but I was so ʻono for poke he did everything he could to help soothe my cravings. He also made poke with ʻulu, ʻuala and even tofu. But hands down my favorite was kalo paʻa. Steady had a Tupperware in the fridge every week with my poke!”

Kalo paʻa, also known as table taro, is cooked kalo that is left unpounded and usually sliced or cut into chunks. Itʻs a great addition to any meal and can be enjoyed alongside savory or sweet dishes.

Our Kalo to Kula team recently shared this dish on the KHON morning news! We invite to submit your own kalo recipe into our Kalo Recipe Contest! Learn more about the contest details and prizes at malamakauai.org/kalo-recipes

Kalo Paʻa Shoyu Poke


  • 1 lb Kalo Pa’a, cut into cubes
  • 4 oz Maui Onion, sliced thin and rinsed
  • 2 Green Onions, cleaned and sliced thin
  • 1/2 cup Shoyu
  • 1/4 cup Sesame Oil
  • 1/2 Tbsp Sugar
  • 1 heavy pinch Hanapēpē Paʻakai or Hawaiian Salt
  • 1 Tbsp Inamona (kukui nut), or toasted chopped macadamia nuts


1. Dice your kalo pa’a into 3/4″ cubes.
2. Slice your onion thin, going along the grain and rinse well under cold water.
3. Mix the kalo with the sliced onion and chopped green onions.
4. In a separate bowl, stir the shoyu, sesame oil and sugar together until dissolved, then pour over the poke.
5. Sprinkle a pinch of Hawaiian salt and mix well. Transfer to a serving vessel then sprinkle with inamona. 6. Chill overnight to let it marinate. Serve your kalo paʻa shoyu poke chilled or room temperature as an appetizer, side dish, or make it a main!