Poi
From The table, 1889
Serves 4
Poi is traditionally eaten out of a calabash with fingers.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 349. The excerpt below is the record exactly as published.
a root called " Taro" and in shape and size resembles a raw beet, it has a dark skin, and the vegetable itself has a variety of colors — pink, gray, purple, and white. The " Taro" is cooked in the ground, after the manner of a " New England clam-bake;" after obtaining the softness of a cooked potato it is peeled, and beaten with a large stone or iron, made, for that purpose, into a pulp. It is then mixed with water until it forms the thickness of paste
Cook this with the app: pantry check, scaling, and the assistant.