Samoan Poi with a Saudi Arabian Twist

Ingredients

In this Saudi Arabian adaptation of Samoan Poi, we introduce a variety of spices commonly used in Saudi Arabian cuisine, such as cumin, cardamom, and turmeric. These spices add a unique flavor profile to the dish, infusing it with warm and aromatic notes. Additionally, we incorporate Saudi Arabian cooking techniques to enhance the texture and overall experience of the dish. We alse have the original recipe for Samoan Poi, so you can check it out.

• 2 cups (470ml) taro root, peeled and diced 2 cups (470ml) taro root, peeled and diced
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the diced taro root. Cook until the taro is tender and easily mashed with a fork.
2. 2.
   Drain the cooked taro and transfer it to a mixing bowl.
3. 3.
   Mash the taro using a fork or a potato masher until smooth and creamy.
4. 4.
   Gradually add the coconut cream to the mashed taro, stirring continuously to incorporate it evenly.
5. 5.
   Add the cumin powder, cardamom powder, turmeric powder, and salt to the mixture. Stir well to combine all the flavors.
6. 6.
   Transfer the mixture back to the pot and cook over low heat for 5-10 minutes, stirring occasionally, until heated through.
7. 7.
   Remove from heat and let it cool slightly before serving.
8. 8.
   Garnish with fresh cilantro leaves for an added burst of freshness.

Treat your ingredients with care...

• Taro root — Make sure to peel the taro root thoroughly before dicing it to remove any tough outer skin. Cook until it is easily mashable to achieve a smooth texture in the poi.

Tips & Tricks

• For a creamier texture, you can add more coconut cream to the poi.
• Adjust the spices according to your preference for a milder or spicier flavor.
• Serve the Samoan Poi warm for the best taste and texture.

Serving advice

Samoan Poi is traditionally served as a side dish or accompaniment to main courses. It pairs well with grilled meats, seafood, or vegetable curries. Serve it in small bowls or as a dollop on a plate alongside the main dish.

Presentation advice

To enhance the presentation of the Samoan Poi, garnish it with a sprinkle of cumin powder and a few fresh cilantro leaves. The vibrant yellow color of the poi will be beautifully complemented by the green cilantro, creating an appealing visual contrast.