Poi is a traditional dish eaten primarily in Hawaii, although it is popular throughout Polynesia. It has a paste-like texture and a delicate flavor, with a pale purple color from the taro root. Poi requires very few ingredients and is sweet and delicious, although some people do like to add milk and sugar to their poi. To keep your poi from fermenting, store it in a cool dark place. Try this poi as a side dish to some traditional Polynesian fried rice.
A traditional Maori poi making ceremony.
- 2 quarts + 1 ¼ cups of water, divided
- 1 ½ lb taro root, unpeeled
Bring 2 quarts of your water to a boil in a medium sized saucepan. Add the taro to the boiling water and cook for 40 minutes, or until the taro is tender. After the taro is cooked drain it and cool it in an ice bath for 15 minutes. The skin should now peel easily off the taro root.
Roughly chop the cooled, peeled taro root and place it and 1 cup of water in a blender. Process the taro until smooth and add the ¼ cup of water remaining 1 tbsp at a time until your desired consistence is achieved. [You want it to be paste, not a liquid. Makes 12 servings.]