Poi - cooking recipe

Ingredients

7 lb. poi
1 to 2 c. water

Preparation

Poi should be fresh, 1 or 2 days old.
Freeze-dried or bottled poi may be substituted, although the flavor is more bland.
Squeeze poi from bag into bowl, gradually adding water.
Mix with hands until smooth, the consistency of thick paste.
Store, covered, in a cool place.
Serve at room temperature.
If poi is kept at room temperature for several days, it will sour gradually.
If refrigerated, it will sour more slowly, but should be covered with a layer of water.
It may be mixed with more water when ready to serve, as it hardens with cold.
It will serve about 20, depending on how much they like it.