Recipe information
Make Poi in just 1h 10m. The staple starch of ancient Hawaiians made from pounding taro roots and mixing with just the right amount of water
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Ingredients
Main Ingredients
Preparation
1. Prepare Taro
Wash the taro roots thoroughly to remove any dirt. Peel the taro roots and cut them into chunks.
2. Cook Taro
Place the taro chunks in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for about 30-40 minutes, or until the taro is fork-tender.
3. Drain and Cool
Once cooked, drain the taro and allow it to cool for a few minutes.
4. Pound the Taro
Using a traditional poi pounder or a sturdy wooden spoon, pound the taro until it becomes a smooth, sticky paste. If you do not have a pounder, you can also use a food processor.
5. Adjust Consistency
Gradually add water to the pounded taro while continuing to mix until you reach your desired consistency. Poi can be thick or thin based on preference.
6. Serve
Transfer the poi to a serving bowl and enjoy it fresh. Poi can be served warm or at room temperature.
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