theoldwolf

Finally got to try poi, as close to the "real thing" as possible while not sitting in front of a roasting pig at a luau in Hawai'i.

Scott and Kathy Kellogg brought me back a little jar of powdered poi from their trip.

. Today I mixed some up to go with my taro root in coconut cream sauce for lunch, which was divine.

Contravening all international conventions, I ate my poi with a spoon. It's stickier than hqiz, and I couldn't see making a mess just to "go native" - having it to eat was a sufficient delight.

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TARO IN COCONUT CREAM
Four servings:

2 medium-sized taro roots
1/2 cup thick coconut cream
1 large onion (chopped)
2 small spring onions (chopped)

1. Peel taro and cut into serving-sized portions.
2. Arrange neatly in a pot, and add enough wafer to cover.
3. Boil for half an hour or until cooked.
4. Pour cooking water into a clean bowl or jug.
5. Mix together chopped onion, coconut cream and one cup of the cooking water. Mix well into a thin sauce.
6. Pour the coconut sauce on the cooked taro and reheat gently for two minutes.
7. Serve with chopped shallots or spring onions sprinkled on top. Note: Milk or soy milk can be used instead of coconut cream.