Papua New Guinea - Discover PNG cooking with Sago (Poi Kasakasa)

Peel and chop the taro root into small pieces.

Place the taro in a pot and cover with water.

Bring the water to a boil over medium heat and cook until the taro is tender, about 30-40 minutes.

Drain the taro and let it cool slightly.

Mash the taro in a large bowl until smooth.

Add coconut milk, sugar, and salt to the mashed taro.

Mix well until fully combined and creamy.

Stir in vanilla extract and lime juice for flavor.

Slice the banana and fold it gently into the mixture.

Serve the poi kasakasa chilled or at room temperature.

Spice Level:

Allergens