Recipe#27066

Title: Poi

rec.food.recipes archive

Poi
taro corms
water
Wash the taro corms well. Don't peel. Place in a pot and cover with
water.  Cover pot and place over high heat. When it gets to a boil
turn down to medium heat. Continue to cook until you can poke a
fork through the center of the corm very easily. Remove taro from
pot. Put in cold water. Now you can peel it with your hands.
Break the cooked corms on a poi-pounding board or a shallow, heavy
pan. Break the taro into very small pieces with a poi pounder or
potato masher. Wet your free hand, slip it under the taro and turn
it over so it won't stick to the board. When taro is in small
pieces, wet the bottom of the masher. Continue to mash and turn
the taro until its smooth and thick. Keep your hand and the pounder
wet. Scoop up the thick poi and place it in a bowl, adding a little
water at a time. Mix it into the poi with your hand and fingers.
Keep adding water a little at a time and mixing it until it's as
thin or thick as you like.