09-09-2008, 01:27 PM
Dear Rumi, You can boil taro instead of pressure cooking but should boil for a couple hours. Upland or dryland Kalo is not recomended for making poi. Do not peel the Kalo, your best bet is to cube it into 2" or so sizes, then boil or pressure cook. Some varieties are better than others and more edible, yes many chinese varieties are known for lower oxalic levels and there is one Chinese variety my friend in hamakua claims to be able to eat raw. Any taro experts out there who can elaborate or reccomend a certain variety?