Mediterranean Poi with Olive Tapenade

Instructions

1. 1

   Peel the taro root and cut it into chunks. Place the taro pieces in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the taro is very soft.

2. 2

   Drain the taro and let it cool slightly. Mash the taro thoroughly until smooth and sticky, adding a little water if needed to achieve a creamy, poi-like consistency. Set aside.

3. 3

   While the taro is cooking, prepare the olive tapenade. Pit the Kalamata olives if necessary. In a food processor, combine the olives, capers, sun-dried tomatoes, extra virgin olive oil, and fresh parsley.

4. 4

   Zest the lemon and add the zest to the food processor. Then cut the lemon in half and squeeze in the juice of half the lemon. Reserve the other half for garnish or additional seasoning.

5. 5

   Pulse the mixture until it forms a coarse paste. Taste and adjust seasoning with more lemon juice if desired.

6. 6

   To serve, spread the taro poi onto a serving plate or bowl. Top generously with the Mediterranean olive tapenade. Garnish with extra parsley and a wedge of lemon if desired.

7. 7

   Enjoy your Mediterranean Poi with Olive Tapenade as a unique fusion appetizer or side dish.