Taro Poi is a traditional Tuvaluan recipe for a classic dessert of cooked taro mashed to a paste with coconut cream or water before serving. The full recipe is presented here and I hope you enjoy this classic Tuvaluan version of: Taro Poi.
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Poi or sweet poi, traces its origins back centuries. This traditional dish involves mashing cooked taro or breadfruit (or even banana/plantain) with water or coconut milk, resulting in a thick paste .
Ingredients:
6 taro corms
120ml (about) coconut cream or water
Water
Method:
Peel the taro, cut into chunks then cook in boiling water until soft (about 25 minutes).
Drain the taro, turn into a bowl then mash the cooked taro whilst still hot with water and/or coconut cream until a thick paste forms.
Adjust the consistency by adding more water if necessary.
Serve the poi immediately or refrigerate for later use.
