• Remember that taro contains an irritating compound (destroyed by boiling). No need to be super careful but do clean your surfaces, equipment and hands after handling the raw taro.
• Clean the taro surface, no need to peel yet.
• Cut Taro into chunks.
• Put Taro in pot, cover with water and bring to a boil. Simmer until soft and tender, about 25-40 min, depending on how large chunks were cut. The taro should be mashable.
• Flush taro in cold water until cool enough to handle.

  Remove peel with using a knife.
• Mash the taro in a bowl or use a mixer. Add water, a little at a time, to control texture. The poi should be a bit mushy, like a runny potato mash. See note
• The poi is now ready to eat but it is often fermented to turn it a bit sour and prolong shelf life.

Fermentation

• To ferment the poi and create the sour, tangy flavour, place poi in a glass jar or bowl. Cover with a thin layer of water to prevent dehydration.
• Cover jar/bowl with a clean kitchen towel and leave in darkness at room temperature for 12-48 h.
• After 12-24 h, small bubbles should be forming and the poi should start smelling faintly sour, similar to sourdough or yoghurt.

  Fermentation time depends on how many microorganisms made it into the pounded poi and the temperature in your fermentation station.
• Taste and see if you want it more sour and tangy. If so, leave it at room temperature for another day or two.
• Once the poi has the desired flavour, you can eat it or keep it in the fridge.