Poi

[Albert]

Pulled the kalo out of the pond system and its HUGE!
So today I'm looking up how to make poi.

First step is to wash the kalo and peel the skin off.
Cut into 2" cubes and boil.
Simmer until you can easily push a fork into a piece.
Drain and let cool.
Proccess into a food processor with a little water.
Add water until it is the consistency you like.

[koolaukid]

how did the poi come out?  And what kind of taro is that?

[Albert]

Its Bun Long.  Would have made some giant taro chips, but we did that lat time already.  If you look at my pond thread, you can nail down when I put in the keiki kalo, which was 7/30/10.  Another nice effect of taking and posting lots of pictures - being able to track your history  =)

I let the kalo soak last night, boiling it now.

[Albert]

I cooked the taro and put it in a food processor.  its a little lumpy, need to blend it more.
on day 0 it didnt really have any flavor.  like a watery mashed potato.
today (the next day) its got a little tang.

[unconnection]

Bun Long doesn't make good tasting poi, it's used mostly for it's leaves or taro chips.  If you want real poi taro, let me know, I got several varieties like red, gray and whitish but don't know the names.  Got them from a WCC Farm fair several years ago and forgot the names.  I use a Champion juicer to make my poi and it comes out wonderful.  People who don't like sour poi love the freshly ground poi.

[Kolea5]

If you need another use for taro I highly recommend corned beef hash.  My dad uses his taro for this and it's the best!
Treat it like a potato--peel, cube, boil and mash til chunky.  Mix w/ corned beef (60/40 ratio is about right, up to you), a little garlic powder, maybe minced onion, and form patties.  Fry in veg oil...less oil is more healthy, more makes a better crust...and serve w/ fried egg, ketchup, etc. 
THAT will anchor you for a full day on the farm, believe me!
NB: uncooked patty mix doesn't keep more than a day or two

[Bigb696]

Hey Unconnection,

Where did you get your juicer from?

[Albert]

finally got around to pulling the piko kea

[LeonardoJ]

nice! your taro looks good! how long was the piko grown? was it planted the same time as the bun long?

[Albert]

a little after, and i didnt separate it like how i was supposed to so the growth of the keiki wasnt very good.  i think its about 14 months old.

[Jnak]

Some videos on how to make poi. I like the slow cooker way (since for me it's on a small scale, easier to peel skin, and supposively more flavor) along with the jucier the corn grinder looked awfully slow and difficult.


http:        //vimeo.com/35924289
(cut and paste then eliminate the spaces else if i post the regular link there was an error)



http://www.bing.com/videos/search?q=How+to+Make+Poi+Food&view=detail&mid=48AA1F388B86F97405C948AA1F388B86F97405C9&first=0&qpvt=How+to+Make+Poi+Food

[sskpska]

hey albert I know im late in this posting or most of my postings LOL. but in my vid I have taro cuttings in my gb, We got it from my father inlaw he lives in Waimanalo, he has a huge lo'i in the mountain, I was told it was going to be huge! even the leaves to be used for luau leaves becomes really huge! & when they pound into poi it's really ono.