Mashed Fermented Taro

Poi is an ancestral Hawaiian dish, made by peeling, boiling, pounding, and then fermenting taro root. It’s a bit chewy and mildly sweet, and is meant to be eaten with your hands to sop up sauces and accompany grilled meat. Traditionally, it’s made using a basalt stone mortar and pestle, but this version, which I’ve adapted from Alana Kysar’s Aloha Kitchen, utilizes a food processor for ease. Hawaiians take pride in how they prepare th