Peel, pound and partake of the taste of home.
Add this to my Recipe Box.
Instructions
1. Buy taro from an Asian grocery store - any kind will do. Sometimes taro is called dasheen.
2. Scrub the taro corm with a stiff kitchen brush, under running water.
3. Peel the taro and cut it into 2-by-2-inch pieces. Put it into a big pot and add water to cover.
4. Bring the water to a simmer and cook until you can pierce the taro with a fork, similar to potatoes boiled for mashing.
5. Drain the water and let the taro cool to room temperature.
6. Put it into a food processor with a little water (about a tablespoon) and process until smooth. Now you have poi, but continue on.
7. Add more water for thin "three-finger poi," whatever consistency you like.
8. Add just enough water to make a thick poi, the consistency of pudding. This "one-finger poi" is preferred in Hawaii.
9. Put the poi in a bowl that has been rinsed with water (so the poi doesn't stick). Gently cover the top of the poi with cool water. Let it sit on the counter, covered with a clean lint-free towel, for three days. This step will make the poi a little sour - also preferred in Hawaii.
Tags: preferred Hawaii