Poi - From Scratch
- 3 pounds taro corms, peeled, boiled and diced into 1-inch cubes
- 3 cups water
- Mashed boiled taro in a wooden bowl with a wooden potato masher until you have turned it into a thick paste. Little by little, work in the water with your hands, then force the poi through several layers of cheese cloth to remove lumps and fiber.
- Serve it fresh, or let it ferment for that distinctive sour taste by allowing it to stand for 2 to 3 days in a cool place.
- Warning: Use cloves when peeling raw taro, because the taro peel causes itching.
- You must SAVE this recipe
The summer is once again upon us and some of you might want to plan backyard luaus. In the next few days we'll share with you more Hawaiian recipes to make your backyard luau a success. Poi which is made from taro has been the staple food of Hawaiians long before the landing of Captain Cook and no luau is complete without it. This simple recipe for Poi we found in Sam Choy's cookbook The Wonderful World of Hawai'i's Cuisine.