1 bunch pahole (fern shoots)
3 pounds tomatoes, diced
1/2 Maui onion, sliced
1/2 large corm taro, cooked until tender, cleaned, and diced
1 cup shoyu
1 cup water
Dash chile flakes and apple cider vinegar
Bring a pot of water to a boil. Place the pahole fern in water for 3 1/2 minutes. Remove and drain. Cool pahole fern down in an ice bath and drain. Cut pahole fern into 3/4-inch long pieces, and in a bowl, add and mix with tomatoes and onions. In a separate bowl mix all sauce ingredients together Add tomatoes, pahole, onions, and taro toss to coat. Enjoy!