Ingredients
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2 1/2
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2 1/2
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-
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Directions
Poi Maoli (taro Poi), Traditional poi recipe Recipe from Phillipe Padovani, Executive Chef, Manele Bay Hotel , Traditional poi recipe Recipe from Phillipe Padovani, Executive Chef, Manele Bay Hotel
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Steps
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1
Done
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Peel the Cooked Taro and Cut Into 1-Inch Cubes. |
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2
Done
|
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. |
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3
Done
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Wet Your Other Hand, Slip It Under the Taro and Turn the Pounded Taro Over So That It Will not Stick to the Calabash. |
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4
Done
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Continue to Mash and Turn the Pounded Taro Over Each Time. |
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5
Done
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Wet the Poi Pounder from Time to Time So It Does not Stick and Keep Working at It Until It Is Smooth and Thick. |
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6
Done
|
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. |
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7
Done
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If the Poi Is Kept in a Refrigerator It Should Be Mixed With Water Before Storing. |
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8
Done
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to Mix: Add a Little Water and Stir Round and Round With the Hand Until All the Water Is Absorbed. |
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9
Done
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Keep Adding Water a Little at a Time Until Poi Is the Consistency as Thick or as Thin as You Like to Eat It. |
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10
Done
|
Store in a Cool Place or Serve Immediately. |
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11
Done
|
or Let It Stand 2 to 3 Days For a Sour Flavor. |
