You don't have to travel all the way to Hawaii to enjoy this two-finger delicacy. Join Claud as he shows Janet and Paul just how easy it is to make "Poi Meets Girl."

Ingredients:

• 1 or 2 taro roots
• Water, to cover

Directions:

1. Using a vegetable brush, scrub the taro root well under cold, running water. Do not peel yet.

2. In a large pot, cover taro with cold water and bring to a boil. Reduce heat to a simmer and cook until the taro can be pierced easily with a fork. Drain and rinse with cold water until cool enough to peel.

3. Peel the cooked taro and break or cut into small pieces. Transfer about 2 cups at a time of the cooked taro into the work bowl of a food processor.

4. Add a tablespoon of water and process until smooth. It should be sticky with a thick enough consistency to stick to one finger. Add a little more water for “three finger poi”.

5. Rinse a non-reactive bowl with cold water and transfer the mixture to the bowl. Pour a layer of cool water on top of the poi and cover the bowl with a clean kitchen towel.

6. Let the mixture sit at room temperature for 2-4 days. This step helps develop complexity and an authentic, slightly sour taste. May be used as a finger dip or a side dish!

Makes plenty!