Poi Recipe
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
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Main Ingredients
Method
Preparation
- 1
Prepare Taro
Wash the taro roots thoroughly to remove any dirt. Peel the taro roots and cut them into chunks.
- 2
- 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.