Poi

Fermented taro paste, smooth and slightly sour.

Ingredients

• 1.5 kg Taro
• 2 cups Water
• 1 tsp Salt

Method

1. Cook the taro — Boil or steam the taro until completely tender, about 40 minutes.
2. Peel while hot — Peel and remove any fibrous parts.
3. Pound — Pound with a stone or heavy pestle, adding water gradually, until smooth and elastic.
4. Ferment — Cover and leave 1 to 3 days at room temperature — the sourness develops with time and is the point of poi.
5. Poi is ready — Serve as a side with fish or meat.

More Solomon Islands recipes

• Fish in Coconut Milk
• Kakake