poi
Next Dish: Qurutob
Poi is a traditional Hawaiian dish made from the fermented root of the taro plant, which has been baked and pounded into a paste. The end product is a sticky, purplish substance with a unique, slightly sour taste. It is a staple food in Hawaiian cuisine and is often served alongside other native dishes like kalua pig and poke. The consistency of poi varies, and it is sometimes described in terms of "one-finger," "two-finger," or "three-finger" poi, referring to how many fingers are needed to scoop it up.
Recipe
Ingredients:
2 cups of taro root
Water
Instructions:
First, peel the taro roots and cut them into small chunks.
Put the taro chunks into a pot and add enough water to cover them.
Boil the taro until it becomes soft and mashable. This could take up to an hour.
Once the taro is soft, drain the water and let it cool.
After it has cooled, mash the taro until it becomes a smooth paste. If it's too thick, add a little water.
Continue mashing until you get the consistency you want. Traditional poi is very smooth and sticky.
Your poi is now ready to serve. It can be eaten immediately or stored in the refrigerator for up to a week.