Poi

Ingredients

Instructions

1. 1

   Peel the taro thoroughly, removing all brown skin and any fibrous spots, then cut it into even 3 cm chunks so it cooks at the same rate.

2. 2

   Place the taro in a steamer over boiling water and steam for 18-22 minutes, until a knife slides in easily and the pieces are completely tender. Fully cooked taro is essential for a smooth, pleasant poi.

3. 3

   Transfer the hot taro to a bowl or mortar. Mash, pound, or blend it while gradually adding 180 ml water until a thick, smooth paste forms. Add a little more water as needed to reach a spoonable pudding-like consistency; traditional poi can be thicker or looser to taste.

4. 4

   For fresh poi, serve warm or at room temperature right away. For a more traditional tangy flavor, cover and let it stand at cool room temperature for 12-24 hours before eating, then stir in a splash of water if it has thickened too much.

Nutrition per serving

Notes

• •Wear gloves if your skin is sensitive; raw taro can irritate the hands because of calcium oxalate crystals.
• •If using a food processor or blender, work while the taro is still hot for the smoothest texture.
• •Fresh poi is mildly sweet and earthy; after fermentation it becomes pleasantly sour and more fluid.
• •Serve as a simple side dish, breakfast starch, or light snack.

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