Dish

Poi

Poi is made by steaming or baking taro root, then mashing it into a smooth, sticky paste. It has a slightly sweet, nutty flavor and a purple-gray color. Poi can be eaten on its own or used as a dip for other foods. It is high in carbohydrates and fiber, and is a good source of vitamins and minerals.

Cuisine of the Americas› American cuisine› Western American cuisine› Hawaiian cuisine

Porridge

Origins and history

Poi has been a staple food in Hawaii for centuries, and is considered a symbol of Hawaiian culture. It was traditionally made by pounding taro root with a stone pestle and wooden board, a process known as poi pounding. Today, poi is still made using traditional methods, but is also available in pre-packaged form in many grocery stores.

Dietary considerations

Poi is gluten-free and vegan, but may not be suitable for those with allergies to taro root.

Variations

There are many variations of poi, including sweet poi made with added sugar, and poi made with other root vegetables such as yams or sweet potatoes. Some recipes also call for the addition of coconut milk or other flavorings.

Presentation and garnishing

Poi is traditionally served in a large bowl, with a depression in the center for a small amount of melted butter or coconut cream. It is often garnished with fresh fruit or flowers.

Tips & Tricks

To make poi, it is important to use high-quality taro root and to steam or bake it until it is fully cooked. The consistency of the poi can be adjusted by adding more or less water during the mashing process.