raygrogan

THanks Chong for great how-to-eat, the key thing. Interesting to me is the stickiness of the banana. I've just started trying to grow taro to make poi (vs leaf which is very easy to both grow and prepare), and some of the varieties I have do not have enough of the stickiness ("ulika" I've just been taught by David H). He also told me about breadfruit poi having lots of ulika, so I tried mixing the two and it works. Now with your green banana trick I have another source of stickiness. In some stores (I found in Iowa, in a Mediterranean store, so I think everywhere if you find the right store) you can find taro frozen, cut up into little cubes ready to cook and pound, but it has zero ulika, so the poi texture is like mashed potatoes. The green bananas (plantains) are also available, so you may have given me a good way to make poi on demand in Iowa. Ray