Photo: David Holifield
Ingredients
- 67 taro cakes
- salt
Directions
1
Make same as baked taro cakes, and fry in butter, or lard, or in deep fat. Drain and sprinkle with salt. For breakfast
2
taro cakes, boil and mash taro night before. In morning moisten with water, and shape.
3
Bake taro and pound until free from lumps. Press and pack it. This will keep for months.
4
Dilute paiai with water and expose to fermentation. Eat with salt fish, or as a porridge with sugar and milk. Also use to thicken gravy instead of flour.
By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 ·
Recipe sourced from
internet_archive