Poi is a traditional Hawaiian staple made by cooking taro and pounding or blending it into a smooth paste. It is mild, filling, and culturally important, and it belongs on the site if the goal is to build a true one-stop Pacific food reference rather than only focusing on more obviously flashy recipes.
If you enjoy this style of Pacific cooking, you may also want to try fa’alifu talo, what taro root is.
Ingredients
- 2 pounds taro root, peeled and cut into chunks
- 1/2 to 3/4 cup water
- Pinch of salt if desired
Instructions
- Steam or boil the taro until it is very soft.
- Drain the taro and place it in a bowl or food processor.
- Mash or blend the taro while adding water little by little until a smooth paste forms.
- Adjust the texture to your preference and serve fresh or chilled.
Helpful Tips
- Cook the taro fully so the texture becomes smooth instead of grainy.
- Add the water gradually because poi can loosen quickly.
- Some people prefer it thicker while others like a looser consistency.
FAQ
What does poi taste like?
It is mild and earthy, with a smooth starchy texture that becomes slightly tangy over time.
Is poi sweet?
No. It is a neutral staple food rather than a dessert.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 portion (1/4 recipe) |
| Calories | 180 kcal |
| Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 45 g |
| Protein | 2 g |
| Sodium | 8 mg |
| Cholesterol | 0 mg |
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