>>2325598Lee County anon here. I'm growing taro (aka Kalo/ Colocasia Esculenta). Hawai'ians steam the root in a pressure cooker, scrape off the skin and all but the starchiest core of the Kalo. The non-starchy scrapings are eaten immediately, skin discarded, and the starchy part is pounded, dry, until it forms a very sticky paste. This paste is known as Pa'i'ai and keeps almost indefinitely without refrigeration. Water can be slowly added to the Pa'i'ai until desired consistency is achieved, turning it in to Poi. Completely vegan, easily digestible starch, and while subjective, I love the taste.
