Poi was Re: New member hoping for some adive for daughter.

[Guest guest]

> Connie,

> Okay, on re-reading, I'm thinking you are asking how to go about

> culturing the taro root paste. Surely wild fermentation would work,

> but might be unpredictable/mold-prone. Kefir grains or kefir whey

> would be a better bet, unless someone was extremely casein-

intolerant,

> then I would go with one of Body Ecology's starters, either kefir or

> vegetable culture, as both are non-dairy.

>

> Sorry but my mind is muddled.

> B.

>

Thanks, . We love taro - just had some fried like homefries in

coconut oil with the pork and sauerkraut for dinner tonight. I'm not

sure if I would like poi - seems somehow more difficult to ferment

than say, injera. But it sounds like making the taro like mashed

potatoes and adding kefir (cider in my casein free case) until it was

like crepe batter and then letting it sit for 24 hours might do it.

But is it then heated or just eaten room temp? I've never been to

Hawaii and have never had poi. I guess I will look for some recipes!

Connie H.