Middle Eastern Style Poi with Muhammara

Instructions

1. 1

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

2. 2

   Drain the taro and let it cool slightly. Mash the taro thoroughly until smooth and sticky, similar to poi consistency. Add a little water if needed to achieve a smooth, thick paste.

3. 3

   In a food processor, combine the roasted red peppers, walnuts, pomegranate molasses, breadcrumbs, garlic, cumin, smoked paprika, and salt. Blend until a smooth, thick muhammara paste forms. Taste and adjust seasoning if needed.

4. 4

   To serve, spread the taro poi on a serving plate or bowl. Drizzle with olive oil.

5. 5

   Spoon the muhammara over the poi or serve alongside as a dip. Optionally, garnish with extra walnuts or a sprinkle of smoked paprika.

6. 6

   Serve immediately with warm flatbread or fresh vegetables for dipping.