Poi Maoli (taro Poi)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 1/2 lbs cooked taro root
• 2 1/2 cups water

Recipe

• 1 peel the cooked taro and cut into 1-inch cubes.
• 2 grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro.
• 3 wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.
• 4 continue to mash and turn the pounded taro over each time.
• 5 wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.
• 6 poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth.
• 7 if the poi is kept in a refrigerator it should be mixed with water before storing.
• 8 to mix: add a little water and stir round and round with the hand until all the water is absorbed.
• 9 keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.
• 10 store in a cool place or serve immediately.
• 11 or let it stand 2 to 3 days for a sour flavor.