Poi

Ingredients

• 2 lbs Fresh taro root (purple or white)
• 2 cups Water
• ½ teaspoon Sea salt

Instructions

1. 1

   Fill a large pot with enough water to cover the taro root by 2 inches. Bring to a rolling boil over high heat — you should hear an active, vigorous boil. While the water heats, use a vegetable peeler to scrub the thin, fibrous brown skin off 2 pounds of fresh taro root under running water. The skin is somewhat irritating to skin and lungs, so work in a well-ventilated area. Cut the peeled taro into 2-inch chunks — uniform sizing helps them cook evenly.

2. 2

   Carefully add the taro chunks to the boiling water. Stir gently with a wooden spoon. The taro will sink, then gradually become more buoyant as the starches swell. Return to a boil, then reduce to medium heat and simmer gently.

3. 3

   Simmer the taro for 15-20 minutes, until a fork pierces the largest chunk with almost no resistance — the taro should feel creamy and soft, not mealy or hard. Drain in a fine-mesh strainer, reserving 2 cups of the starchy cooking water. Let the taro rest in the strainer for 1 minute to allow excess moisture to drip away.

4. 4

   Transfer the hot, drained taro to a large wooden bowl. Using a sturdy wooden poi pounder (or the bottom of a heavy wooden spoon), begin mashing the taro with a rocking, grinding motion — press down hard, then rotate the pounder and press again. Work methodically around the bowl. The taro will break down into a smooth, sticky mass.

5. 5

   As you mash, gradually pour in the reserved cooking water, 2-3 tablespoons at a time. Keep mashing and stirring. The poi should come together into a thick, creamy paste with a consistency that holds together but is still spoonable — think pudding or thick mashed potatoes. If it becomes too thick, add more water one tablespoon at a time. If it's too thin, mash in a few more taro pieces or let it rest for 5 minutes to thicken.

6. 6

   Taste and stir in 0.5 teaspoon of sea salt. Mix thoroughly. The poi should taste subtle and earthy, with the salt just bringing out the taro's natural sweetness.

7. 7

   Serve the poi warm or at room temperature in a shallow bowl. In Hawaiian tradition, poi is meant to be eaten with the fingers — two fingers (the Hawaiian way) or three fingers — by pinching a small amount, dipping it into 'ai (broth, laulau, or kalua pork), and bringing it to your mouth. The poi itself is mild and pairs beautifully with salty or savory accompaniments. Store any leftovers covered in the refrigerator for up to 5 days — reheat gently with a splash of water to restore creaminess.

Tools you’ll need

• large pot
• vegetable peeler
• wooden spoon
• fine-mesh strainer
• large wooden bowl
• wooden poi pounder (or sturdy wooden spoon)

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