Ingredients

Method

Rinse the taro root and place in a pot. Cover with water.

Bring to a boil and simmer until the taro is tender. Drain and let cool.

Once cooled, peel the taro and place in a large bowl. Mash the taro with a pestle until it becomes a smooth paste.

Gradually add water to the taro paste, continuing to mash until the poi is your desired consistency.

Season the poi with salt. Traditionally, poi is fermented for a few days before serving.