Poi
HB-5868 · Hand-built original · Hawaiian
Cooked taro pounded to a smooth, pale paste with just water and an optional pinch of salt. Poi is Hawaii's foundational starch, its stretchy body made for scooping up with the fingers alongside pork and fish.
HawaiianSide dishServes 6169 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Main ingredient: taro
Pairs well with: kalua pork, lomi salmon, poke
Servings:6quantities adjust to match
Ingredients
- 2 lb taro root
- Water, according to taste
- Salt, according to taste
Method
- Peel the 2 lb taro root and cut the flesh into small chunks, then rinse the pieces thoroughly under cold water.
- Tip the taro chunks into a large pot and pour in enough of the water to cover them completely.
- Boil the taro over medium-high heat for 20 to 30 minutes, until a chunk crushes easily against the side of the pot.
- Drain the cooked taro and let it sit for a few minutes until the steam eases off.
- Pound the taro on a wooden board or mash it in a large bowl with a potato masher, working until the poi turns smooth and creamy with no lumps left.
- Work small splashes of the water into the pounded taro until the poi reaches the loose, spoonable texture you prefer.
- Stir a pinch of the salt through the poi only if you want its faint seasoning against the taro's earthiness.
- Present the poi warm or chilled in a shared bowl beside the meal it accompanies.
Nutrition (per serving, where published)
169 kcalCalories
2.3 gProtein
40 gCarbs
0.3 gFat
0.1 gSaturates
6.2 gFibre
0.6 gSugars
17 mgSodium
0 mgCholesterol
894 mgPotassium
65 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data