Pagoda Polynesian Poi with Sweet Chili & Papaya

Instructions

1. 1

   Place the peeled and cubed taro root in a medium saucepan and add the water.

2. 2

   Bring to a boil over medium-high heat, then reduce the heat and simmer for 20-25 minutes, or until the taro is very soft and easily pierced with a fork.

3. 3

   Drain any excess water, reserving a few tablespoons if needed for blending.

4. 4

   Transfer the cooked taro to a food processor or blender. Blend until smooth, adding reserved cooking water as needed to achieve a thick, smooth, and slightly sticky consistency.

5. 5

   In a small bowl, combine the diced ripe papaya, Devilish Aphrodisiac (mild chili paste), honey, and lemon juice. Mix well to create the sweet chili papaya topping.

6. 6

   Spoon the taro poi into a serving bowl and create a small well in the center.

7. 7

   Fill the well with the sweet chili papaya mixture.

8. 8

   Serve immediately, garnished with extra papaya or a drizzle of honey if desired. Enjoy your Pagoda Polynesian Poi with Sweet Chili & Papaya!