Caribbean Poi with Pineapple Salsa

Instructions

1. 1

   Peel the taro root and cut it into chunks. Rinse thoroughly under cold water.

2. 2

   Place the taro chunks in a pot, cover with water, and add 1/2 tsp of sea salt. Bring to a boil, then simmer for 25-30 minutes until the taro is very soft.

3. 3

   Drain the taro and let it cool slightly. Mash the taro with a potato masher or blend until smooth, adding a little water if needed to achieve a thick, smooth consistency. Set aside.

4. 4

   While the taro is cooking, prepare the pineapple salsa. Dice the fresh pineapple into small cubes and place in a bowl.

5. 5

   Finely chop the red onion, cilantro, and red chili (remove seeds for less heat), and add them to the pineapple.

6. 6

   Squeeze the juice of the lime over the salsa mixture. Add the remaining 1/2 tsp of sea salt and mix well.

7. 7

   To serve, spoon the mashed taro (poi) onto a plate or bowl and top with a generous amount of pineapple salsa.

8. 8

   Garnish with extra cilantro if desired and serve immediately.