📝 About This Recipe
Poi is the sacred heart of Hawaiian cuisine, a smooth and nutritious staple crafted from the ancient taro plant (kalo). This velvety dish carries a subtle, earthy sweetness when fresh and develops a pleasant, tangy fermentation as it ages, representing the deep connection between the land and the people. Mastering poi is a journey into the heritage of the Pacific, offering a unique texture and flavor profile that is both comforting and culturally profound.
🥗 Ingredients
The Foundation
- 2 pounds Fresh Taro Root (Kalo) (Look for firm, heavy roots like the 'Lehua' variety if available)
- 4-6 cups Filtered Water (For steaming)
The Milling Process
- 1-2 cups Cold Filtered Water (Added gradually to achieve desired consistency)
- 1/2 teaspoon Sea Salt (Optional; strictly for modern palates as traditional poi is unsalted)
Optional Accompaniments
- 1 cup Lomi Lomi Salmon (For serving)
- 1 pound Kalua Pork (Succulent shredded pork)
- 1 tablespoon Granulated Sugar (Optional for a 'sweet' breakfast-style poi)
👨🍳 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 into a large steamer basket set over boiling water. Cover tightly with a lid.
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3
Steam the taro for 45 to 60 minutes. The taro is ready when a butter knife or skewer can be inserted into the thickest part with no resistance, similar to a boiled potato.
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4
Remove the taro from the steamer and allow it to cool just enough to handle, but work while it is still warm for the smoothest texture.
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5
Carefully peel the taro. The skin should slip off easily using your fingers or the back of a spoon. Discard any bruised or discolored spots.
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6
Cut the peeled taro into 1-inch cubes. If you see any small 'eyes' or tough fibers, trim them away now.
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7
Traditionally, this is done with a stone 'pohaku' on a wooden board, but for a modern kitchen, place the cubes into a high-powered blender or food processor.
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8
Add 1/2 cup of cold filtered water to the blender to start. Pulse the taro to break it down into a coarse mash.
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9
Continue blending on low speed, slowly adding more water one tablespoon at a time. The goal is a smooth, elastic consistency without lumps.
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10
Stop and scrape down the sides frequently. This stage is where you determine 'one-finger', 'two-finger', or 'three-finger' poi—referring to how many fingers are needed to scoop it based on thickness.
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11
For an extra-silky professional finish, press the blended mash through a fine-mesh sieve or a chinois using a silicone spatula.
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12
Transfer the poi to a glass or ceramic bowl. If eating immediately, it will be 'sweet poi'. If you prefer it 'sour', let it sit at room temperature, covered, for 1-3 days.
💡 Chef's Tips
Always cook taro thoroughly; raw taro contains calcium oxalate crystals that cause an itchy, stinging sensation in the throat. Use filtered water for blending to ensure no chlorine taste interferes with the delicate taro flavor. To store, cover the surface of the poi with a thin layer of water to prevent a crust from forming, then wrap the bowl tightly. If the poi becomes too sour for your liking, you can 'reset' the flavor by mixing in a little fresh poi or a tiny pinch of sugar. Avoid using metal bowls for long-term storage or fermentation, as the acidity can react with the metal.
🍽️ Serving Suggestions
Serve alongside warm Kalua Pork; the creaminess of the poi perfectly cuts through the smoky fat of the meat. Pair with Lomi Lomi Salmon for a refreshing contrast of salty fish and cool, earthy poi. Enjoy it for breakfast by adding a splash of milk and a sprinkle of sugar or honey. Use it as a dip for sweet potato chips or fresh tropical fruits. Serve with a side of dried salted fish or poke for a truly traditional Hawaiian feast.