Poi Recipe
Hawaiian · Side dish · 60 min total
Poi is a traditional Hawaiian staple made from taro root, pounded and fermented into a smooth, starchy paste. This recipe yields a fresh, slightly sour poi perfect for accompanying savory dishes.
15
min prep
min prep
45
min cook
min cook
4
servings
servings
140
kcal/serving
kcal/serving
Ingredients
- 1 pound taro root, peeled and cut into 1-inch cubes
- Water, as needed
- Salt, to taste (optional)
Instructions
- Place taro cubes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until very tender, about 30-40 minutes.
- Drain taro and reserve some cooking water. Let taro cool slightly until safe to handle.
- Transfer taro to a large bowl or use a mortar and pestle. Gradually add reserved water, a few tablespoons at a time, and mash or pound until smooth and thick, similar to a thick pudding. Add more water if needed to achieve desired consistency.
- Season with salt if desired. Serve at room temperature or chilled. Poi can be fermented by letting it sit at room temperature for a day or two for a tangy flavor.
Tips
- Poi can be stored in the refrigerator for up to a week; it will thicken upon standing, so stir in a little water before serving.
- For a fermented poi, leave at room temperature for 1-2 days until it develops a sour taste, then refrigerate.
- Serve poi alongside traditional Hawaiian dishes like kalua pig or lomi salmon.
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