Poi

Name: Poi
Yield: 3 cups (serving size: 1/4 cup)
Ingredients: 2 quarts plus 1 1/4 cups water, divided; 1 ½ pounds taro root, unpeeled

2 Ratings
2 Reviews

Like grits in the American South, poi is a bland Hawaiian side dish that you serve plain and let people season with salt or pepper. Look for taro in the produce department with other tubers, or order from www.melissas.com.

By Lorrie Hulston Corvin

Recipe by Cooking Light March 2005

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:

3 cups (serving size: 1/4 cup)

Nutrition Info

Ingredients

2 quarts plus 1 1/4 cups water, divided
1 ½ pounds taro root, unpeeled

Directions

Step 1
Bring 2 quarts water to a boil in a medium saucepan. Add taro; cook 40 minutes or until tender. Drain; cool 15 minutes. Peel; discard skin. Roughly chop taro. Place taro and 1 cup water in a blender; process until smooth. Add remaining 1/4 cup water, 1 tablespoon at a time, until desired consistency.

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Chef's Notes

Look for taro in the produce department with other tubers, or order from www.melissas.com.

Nutrition Facts

Per Serving:

5 calories; protein 0.4g; carbohydrates 1.1g; fiber 0.2g; iron 0.3mg; sodium 1mg; calcium 6mg.

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MyRecipes Member

10/16/2022

Not how I was taught growing up. Nasty

MyRecipes Member

03/23/2021

This is NOT how you make poi... this is mashed taro. Poi is made by pounding steamed taro over and over until it is sticky and smooth. Also, poi is not meant to season with salt and pepper. It is meant to eat with traditionally salted foods like kalua pig and lomi salmon, to help dull the saltiness.

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Poi