Poi - Mashed taro root, starchy
Traditional Hawaiian Poi is a Hawaiian staple food made from the steamed and pounded root of the taro plant. It has a unique, slightly sweet and sour taste, and a sticky, paste-like consistency. To create this dish, the taro root is thoroughly cleaned, steamed until soft, and then mashed or pounded to a desired smoothness. Water is often added during the mashing process to achieve the right consistency, which can range from thick and doughy to thin and pourable. Poi is traditionally eaten with the fingers and can serve as a side dish to complement rich, savory meats such as Kalua Pork, or it can be enjoyed on its own as a nutritious and filling food. Description by ChatGPT.
Aloha! Embrace the flavors of Hawaii with this traditional poi recipe brought to you by Kula Foods. Poi, a staple food of the Hawaiian diet, is known for its nutritious benefits, including fiber and an abundance of vitamins and minerals. In this recipe, we'll show you how to make two varieties: fresh poi with its subtle, sweet flavor and sour poi which offers a tangy, probiotic-rich option.
Ingredients:
- 1 large taro root (approximately 1-2 lbs)
- Water, as needed
- 1-2 teaspoons of sea salt (to taste)
- Additional water for fermenting (optional)
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Prep Time: 15 minutes
Cook Time: 1-2 hours (for steaming)
Total Time: 1-2 hours + fermentation time (optional)
Equipment: Steamer, mortar and pestle or food processor, clean tea towel
Servings: 4-6
Instructions:
1. Begin by thoroughly scrubbing the taro root to remove any dirt. Carefully peel it and cut it into uniform 2-inch pieces.
2. Place the pieces into a steamer and steam for 1-2 hours, or until you can easily pierce the taro with a fork.
3. Once the taro is fully cooked, remove it from the steamer and allow it to cool slightly. Transfer the steamed taro to a large bowl or a traditional wooden bowl if you have one.
4. Add a small amount of water to the bowl. Using a mortar and pestle or a food processor, begin to mash the taro, adding more water as needed. If you prefer fresh poi, add enough water to achieve a smooth, sticky consistency.
5. For two-finger poi, the mixture should be thick enough to scoop up with two fingers. Add more water if you're aiming for a three-finger poi, which has a thinner consistency.
6. Adjust the flavor with sea salt, mixing thoroughly to ensure it’s well distributed.
7. (Optional) For sour poi, also known as fermented poi, after you've achieved your desired consistency, smooth the surface and cover it with a thin layer of water. Place a moist, clean tea towel over the bowl and let it sit in a cool, dark area for about a day to allow fermentation. The poi will develop a slight tanginess, indicative of the beneficial probiotics forming.
Cooking Tips:
- When handling taro, beware that the raw skin can sometimes irritate the skin. Wear gloves if you have sensitive skin.
- Poi can be eaten with the fingers, which is the traditional way, or with a spoon if you prefer.
- Poi is a versatile dish. You can enjoy it as a side dish with your meals, or as an ingredient in other recipes like pancakes or smoothies.
This authentic Hawaiian poi recipe is courtesy of Kula Foods. Dive into their journey of traditional culinary delights by visiting their YouTube channel at https://www.youtube.com/@kulafoods2144
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