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taro corms

Wash the taro corms well. Don't peel. Place in a pot and cover with
water. Cover pot and place over high heat. When it gets to a boil
turn down to medium heat. Continue to cook until you can poke a
fork through the center of the corm very easily. Remove taro from
pot. Put in cold water. Now you can peel it with your hands.

Break the cooked corms on a poi-pounding board or a shallow, heavy
pan. Break the taro into very small pieces with a poi pounder or
potato masher. Wet your free hand, slip it under the taro and turn
it over so it won't stick to the board. When taro is in small
pieces, wet the bottom of the masher. Continue to mash and turn
the taro until its smooth and thick. Keep your hand and the pounder
wet. Scoop up the thick poi and place it in a bowl, adding a little
water at a time. Mix it into the poi with your hand and fingers.
Keep adding water a little at a time and mixing it until it's as
thin or thick as you like.


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36 of 41 people found the following review helpful:
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The only problem is the taro . . . ., May 29, 2005 - 05:50 AM
Reviewer: Craig Walsh from Sunny Worcestershire, England
This recipe looks simple, and I suppose it is. The problem is getting the right type of taro (colocascia esculenta). There are literally hundreds of different types -- this is the world's 11th most cultivated vegetable. And, from my experience in making poi commercially and purchasing taro from all over the world, most taro makes terrible poi. Most taro is grown on "dry land." The best poi comes from taro grown in a lo`i, which is a bit like a rice paddy. The lo`i must have steadily flowing, cool water. Even then, the variety of taro is important. The so-called Chinese taro that is widely available in many grocery stores is "dry land," and makes very poor poi. There's lots of information about poi at Mahalo.

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3 of 5 people found the following review helpful:
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Finding Taro is Difficult, October 27, 2006 - 03:29 AM
Reviewer: Helen Duggan from Boca Raton, FL USA
Thank you to Craig Walsh. I've never had Hawaiian Poi but buy what is evidently the Chinese version, small bulbs with thin skin and slightly "hairy." I can only find taro outside the Washington, DC area so it has to travel home to Florida with me. As I had not seen a taro recipe to prepare it properly, I treated it just like mashed potato and added butter and milk or cream. We quite like it this way.

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