RECIPE AND PHOTOGRAPHY COURTESY edible HAWAIIAN ISLANDS
1. Harvest taro variety of your choice. Clean and remove any excess dirt
2. Steam or boil until taro is cooked. It’s important that taro is cooked thoroughly*.
3. Cool thoroughly and with the back of a spoon peel any remaining skin.
4. Cut cooked taro in chunks and pound until desired consistency. At this stage its called pai’i’ai. To make poi add more water to desired consistency and allow it to ferment for 24-48 hours at room temperature in a covered container.
TIP: Some varieties of taro contain tiny crystals called calcium oxalate, a natural pesticide. If taro is not cooked thoroughly and eaten it can cause your mouth and throat to itch and burn.
MAKING THIS RECIPE?
Share it with us on Instagram using #ediblehi so we can see what you’re cooking in your kitchen!