Poi (Shellfish-Free)

Instructions

1. 1Wash the about 910 g of taro root thoroughly under cold running water to remove any dirt. Using a vegetable peeler or a small knife, carefully peel the skin from the taro root, then cut the peeled taro root into roughly 2.54 cm (2.5 cm) pieces.
2. 2Place the cut about 910 g of taro root pieces into a large heavy-bottomed pot, at least 4-quart (3800 ml) in size. Pour 2 cups of the 4 cups of water over the taro root, ensuring the pieces are fully submerged.
3. 3Bring the water to a rolling boil over high heat, which is approximately 100°C. Once boiling, reduce the heat to low, cover the pot, and let the taro root simmer gently for 45 to 60 minutes, or until the taro root pieces are very tender and can be easily pierced with a fork.
4. 4Carefully drain all the cooking water from the pot. Using a potato masher or a sturdy fork, mash the cooked taro root directly in the pot until it forms a smooth, lump-free paste.
5. 5While continuing to mash, gradually add the remaining 2 cups of water, about 1/4 cup (60 ml) at a time, until the poi reaches your desired consistency, which can range from thick and pasty to a thinner, pourable consistency.

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