Taro is a plant grown in Palau's soil - its large leafy tops are visible above ground, while the edible part is the corm (a swollen underground stem) below. When cooked, taro becomes soft, starchy, and mildly sweet. It is one of the most important traditional crops in Palau and across the Pacific.
To make ulkoi, taro is grated or mashed and then mixed into a thick batter before being pan-fried until golden. Some families add coconut milk for extra flavour and richness. The result is a satisfying pancake that keeps you full for a long time - useful for people who spend long days fishing or farming.
Taro has fed Pacific island communities for millennia, long before any outside food arrived. Learning to grow and cook taro connects Palauan children to their ancestors and to the land. Ulkoi is one of the dishes that brings those two things together in a simple, delicious way.