Fa'alifu Taro
Fa'alifu Kalo·(fa-ah-lee-foo kah-low)
MEAL PREP
Naturally AIP / Traditional Samoan. Peeled taro chunks drop heavy into the boiling pot. Fa'alifu Kalo is starchy, earthy taro root boiled until tender, then bathed in a rich, heavily salted coconut cream laced with sweet onions; this is deeply comforting food that sustains a body in repair. Drown the leftovers in a can of full-fat coconut milk, pack them into glass prep containers, and eat straight from the fridge when Wednesday night goes sideways.
Before you start
Peel the taro deeply.
Use a sharp knife to remove the fibrous brown outer skin and any blemishes entirely before chopping the flesh.
Ingredients
- taro root2 lb
- sea salt2 1/2 tsp
- full-fat coconut cream400 ml
- yellow onion1 med
Method
- 01
Boil the taro in salted water.
Place the chopped taro in a large pot, cover with cold water by about an inch, and add two teaspoons of the sea salt to prevent the starches from becoming slimy. Bring to a boil over medium-high heat and cook for 20 to 30 minutes, until the root is fork-tender but still holds its shape.
- 02
Drain the pot completely.
Pour off all the boiling water, leaving the hot taro in the pot. It is critical that no water remains to dilute the richness of the coconut cream.
- 03
Dress and simmer gently.
Pour the coconut cream and diced onion directly over the hot taro, adding the remaining half teaspoon of salt. Return the pot to the stove over medium-low heat and simmer gently for 5 to 7 minutes until the onions soften and the residual heat of the taro thickens the cream into a glossy glaze. Do not let it come to a hard boil, or the fats will split.
- 04
Rest before serving.
Let the pot stand off the heat for a few minutes so the savory cream can cling to the starchy root.
Notes
Check the coconut cream label.
The ingredient list should strictly be coconut extract and water. Avoid brands with added sugars or gums; 100% pure coconut cream in cartons is the gold standard for a strict elimination.
Reheat for meal prep.
This dish earns its place in the rotation because it reheats beautifully. As it sits, the taro absorbs even more of the coconut cream. Reheat gently on the stovetop with a splash of water to loosen the sauce.
The secret is in the salt.
In the absence of heavy spices, salt is the mechanism that unlocks the earthy, slightly nutty flavor of the taro root. Do not skip salting the boiling water.
From AIP 10 Minute Meals.