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