Poi Maoli (Taro Poi)

1. 1

   Peel the cooked taro and cut into 1-inch cubes.

2. 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. 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. 4

   Continue to mash and turn the pounded taro over each time.

5. 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. 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. 7

   If the poi is kept in a refrigerator it should be mixed with water before storing.

8. 8

   To mix: Add a little water and stir round and round with the hand until all the water is absorbed.

9. 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. 10

    Store in a cool place or serve immediately.

11. 11

    Or let it stand 2 to 3 days for a sour flavor.

No additional tips available.