Poi

Instructions

1. 1 Peel the taro roots carefully using a sharp knife, cut them into evenly sized chunks about five centimeters across, and rinse under cold water to remove the sticky sap that can irritate the skin.
2. 2 Place the taro chunks in a large pot, cover with cold salted water by at least three inches, bring to a boil over high heat, then reduce to a steady simmer and cook for thirty-five to forty minutes until a knife slides through the center effortlessly.
3. 3 Drain the cooked taro thoroughly and transfer to a large wooden mortar or heavy bowl while still steaming hot, as the taro must be pounded while warm to achieve the proper smooth and elastic consistency.
4. 4 Begin pounding the hot taro with a wooden pestle using firm, steady strokes, wetting the pestle occasionally with water to prevent sticking, and continue for ten to fifteen minutes until the taro transforms into a smooth, stretchy, and slightly glossy paste.
5. 5 Add small amounts of coconut cream gradually as you pound, working it into the taro to enrich the flavor and create a creamier texture, seasoning with salt to taste until the poi reaches the desired consistency.
6. 6 Shape the pounded taro into a mound on a serving platter or into individual portions, drizzle generously with extra coconut cream, and serve alongside grilled fish as a traditional Pacific Island staple that is meant to be eaten by hand.