Fresh Poi

Ingredients

• 500 g Taro Root
• 1.12 l Water
• 0.75 tsp Alaea Salt

Method

1. Set a steamer over medium heat, add {water}, then steam {taro_root} until fully tender and a knife slides in easily. Season lightly with {alaea_salt} as soon as the taro is hot so the seasoning absorbs evenly.
2. When {taro_root} is cool enough to handle, peel away the skin while still warm for a smoother mash, then break it into chunks on a board.
3. Pound the warm {taro_root} in a sturdy bowl or mortar, adding a little more {water} as needed, until it becomes smooth, stretchy, and glossy. Taste and adjust with the remaining {alaea_salt}, then serve right away for the sweetest flavor.