📝 About This Recipe
Experience the soul of Hawaiian cuisine with this authentic fermented taro poi, a sacred staple that bridges the gap between the earth and the ancestors. This velvety, purple-hued paste offers a complex flavor profile that evolves from mildly nutty and sweet to a sophisticated, tangy sourdough-like finish as it ferments. Rich in probiotics and hypoallergenic, it is not just a food but a living tradition that brings a true taste of the islands to your table.
🥗 Ingredients
The Foundation
- 3 pounds Taro Root (Kalo) (Preferably 'Lehua' or 'Haokea' varieties; must be firm and fresh)
- 2-4 cups Filtered Water (Chlorine-free water is essential for proper fermentation)
Fermentation Starters (Optional)
- 1 tablespoon Previous Batch Poi (Acts as a 'backslop' to accelerate fermentation)
Traditional Serving Accompaniments
- 1 pinch Hawaiian Sea Salt (Alaea) (To taste when serving)
- 1 pound Kalua Pork (Smoky shredded pork for pairing)
- 8 ounces Salted Butterfish or Salmon (Diced and chilled)
- 2 cups Fresh Lomi Lomi Salmon (Tomato and onion salad)
👨🍳 Instructions
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1
Thoroughly scrub the taro roots under cold running water using a stiff vegetable brush to remove all dirt and debris from the hairy skin.
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2
Place the whole, unpeeled taro roots in a large pot and cover with water. Bring to a boil, then reduce heat to medium and simmer for 45 to 60 minutes until a skewer can easily pierce the center.
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3
Drain the taro and let it cool just enough to handle. While still warm, peel away the skins using a dull knife or your fingers; the skins should slip off easily after boiling.
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4
Carefully trim away any dark spots, bruises, or fibrous 'eyes' from the cooked corm to ensure a perfectly smooth, purple paste.
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5
Cut the cleaned taro into 1-inch cubes. If using a traditional stone 'pohaku' and wooden 'papa mui' board, begin pounding the taro while adding small splashes of filtered water.
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6
For a modern approach, pulse the taro cubes in a heavy-duty food processor, adding filtered water 1/4 cup at a time until a thick, sticky dough (called 'pa‘i‘ai') forms.
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7
Continue processing or pounding, gradually adding more water until you reach your desired consistency: 'one-finger,' 'two-finger,' or 'three-finger' poi (referring to how many fingers are needed to scoop it).
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8
Pass the mixture through a fine-mesh sieve or a ricer if you desire an ultra-silky texture, removing any remaining small lumps.
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9
Transfer the smooth poi into a clean glass or ceramic bowl. Do not use metal for fermentation as the acidity can react with the container.
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10
Cover the bowl with a clean damp cloth or plastic wrap. Leave it on the counter at room temperature (70-80°F) to begin the natural fermentation process.
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11
Taste the poi every 12 hours. After 1-3 days, it will develop a pleasant, tangy aroma and a sour flavor profile caused by natural lactic acid bacteria.
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12
Once the desired level of fermentation is reached, stir the poi thoroughly and move it to the refrigerator to slow down the culturing process.
💡 Chef's Tips
Never eat taro raw; it contains calcium oxalate crystals that cause intense throat irritation, which are neutralized only by thorough cooking. Use filtered or spring water, as chlorine in tap water can inhibit the growth of the beneficial bacteria needed for fermentation. If a thin skin forms on top of the poi during fermentation, simply stir it back in or scrape it off; this is a natural occurrence. For a sweeter, 'fresh' poi, eat it immediately after pounding; for a traditional sour taste, wait at least 48 hours. When storing in the fridge, add a thin layer of water over the surface of the poi to prevent it from drying out and forming a crust.
🍽️ Serving Suggestions
Serve alongside smoky Kalua Pig to balance the richness of the meat with the acidity of the fermented taro. Pair with salted dried fish or Lomi Lomi Salmon for a classic Hawaiian luau experience. Enjoy as a nutritious breakfast bowl topped with fresh tropical fruits like papaya or poi-sweetened with a drizzle of honey. Use slightly thinned, sour poi as a unique probiotic base for smoothies or even as a sourdough starter for bread. Serve chilled or at room temperature in small individual bowls, traditionally eaten with the fingers.