Taro Poi

Wash the taro thoroughly, trim off any fibrous roots and damaged spots, but do not peel the raw corms: their juice can irritate skin and throat.

Place the taro in a roomy pot, cover with cold water so it sits about 5 cm above the corms, bring to a boil, and cook for 60–90 minutes, until a knife slides easily into the center. The taro should be completely tender.

Put on kitchen gloves, drain the water, and peel the hot corms. Cut away any tough fibrous parts, then cut the flesh into pieces about 5 cm.

Traditionally, pound the warm taro in a mortar with a pestle, adding water in small amounts. Gradually mix in 400 ml of cool water until the mixture becomes smooth, thick, and creamy, with no lumps; don't let it turn into a thin soup.

If needed, press the poi through a fine sieve to remove any remaining fibers, then transfer it to a glass or ceramic bowl.

Cover the poi loosely and serve right away, slightly chilled. For the traditional tangy flavor, let it sit for 1–3 days in the refrigerator, stirring before serving; add salt to taste.