We have a few different taro patches in our garden – some grown in water, some dryland. Most of the time, we’re either making poi out of it, or steaming it and then frying it in coconut oil and garlic, which is delicious. This last batch, we made kulolo. It’s a process, not hard, just time consuming, and the cooking time is quiet lengthy. Traditionally it’s cooked in an imu (an underground oven), and while we have one preparing that is a lengthy process as well. So we made it in the oven. It take 4 hours to cook. It supposed to cool for one fully day, but my husband can barely wait an hour to properly let it cool, so we’ve never waited a whole day. I’m not sure if it would make a difference, and I guess I’ll never know (unless of course I make it while my hubby is gone). The best way to describe is kulolo is say it’s a firm pudding. It’s got a honey/coconut/taro test. If you’ve never had taro it’s hard to describe. While some people don’t like taro or poi, most like kulolo. Hopefully it came out good. We’ll see shortly.