Carol Hanny (channy at esslink.com) wrote:
: I bought a eddo or taro root at Stop and Shop the other day. I have been
: having trouble finding info on how to use it. I know they make poi out
: of them.....any info would be most appreciated.
It's probably one of the lower oxylates - especially if it's cylindrical,
whitish flesh with purple flecks. In the South Pacific it's baked in an
earth or rock oven and served sliced as a starch vegetable.
Poi began as famine food - they still do the same pound and bury with
breadfruit in the low islands. What they don't tell you is that the
fermentation that occurs gives a mild kick, if there's no other alcohol
ml. who ate her share of dalo and would go back for more