Poi - Oceanian Recipe

Poi

🌍 Oceanian, Hawaiian / Polynesian Difficulty: ●●●○○

Taro (kalo) was sacred to Native Hawaiians, believed to be the elder sibling of the first Hawaiian people; poi sustained entire island civilizations for over a millennium.

Ingredients

• 1 kg taro root (kalo), scrubbed
• Water as needed (approximately 250–500 ml)

Method

1. Steaming — Steam or boil taro until completely soft throughout, about 45–60 minutes. Test with skewer — no resistance should remain.
2. Peeling — Peel while still warm, removing all skin and fibrous bits.
3. Cutting — Cut into chunks. Place in a traditional wooden poi board or large bowl.
4. Pounding — Pound with a poi pounder (or use a heavy pestle) while gradually adding small amounts of water.
5. Step 5 — Work in circular motions, continuously adding water until desired consistency is reached.
6. Step 6 — Allow to ferment at room temperature 1–2 days for a slightly sour, more traditional flavor.
7. Covering — Cover and refrigerate. Serve as a side dish or staple alongside fish or pork.

Tags: taro root, water as needed · Source: Brittani's Almanac