Harvest taro variety of your choice.

• Clean and remove any excess dirt.
• Steam or boil until cooked through. It’s important that taro is cooked thoroughly*.
• Cool thoroughly and with the back of a spoon peel any remaining skin.
• 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.

*Note some varieties of taro contain tiny crystals called calcium oxalate, a natural pesticide. If taro is not cooked thoroughly it can cause your mouth and throat to itch and burn.