POI
About 5 cups
This native Hawaiian dish tastes a little like sauerkraut but with a pureed, slightly gluey texture.
Boil, above:
- 2½ pounds taro roots, peeled and cut into 1-inch cubes
Mash in a large bowl with a potato masher until a starchy paste forms. Work in gradually with your hands:
- 2½ cups water
To remove lumps and fibers, force the poi through a fine-mesh sieve. Serve, seasoned with salt to taste, or let stand, covered, 2 to 3 days in a cool place until it ferments and has a sour taste.