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    You are in: Home / Recipes / Poi Maoli (taro Poi) Recipe
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    Poi Maoli (taro Poi)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Mark O.'s Note:

    Traditional poi recipe. Recipe from Phillipe Padovani, Executive Chef, Manele Bay Hotel.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 1/2 lbs cooked taro root
    • 2 1/2 cups water

    Directions:

    1. 1
      Peel the cooked taro and cut into 1-inch cubes.
    2. 2
      Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro.
    3. 3
      Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.
    4. 4
      Continue to mash and turn the pounded taro over each time.
    5. 5
      Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.
    6. 6
      Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth.
    7. 7
      If the poi is kept in a refrigerator it should be mixed with water before storing.
    8. 8
      To mix: Add a little water and stir round and round with the hand until all the water is absorbed.
    9. 9
      Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.
    10. 10
      Store in a cool place or serve immediately.
    11. 11
      Or let it stand 2 to 3 days for a sour flavor.

    Ratings & Reviews:

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    Nutritional Facts for Poi Maoli (taro Poi)

    Serving Size: 1 (431 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 317.5
     
    Calories from Fat 5
    61%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 34.1 mg
    1%
    Total Carbohydrate 75.0 g
    25%
    Dietary Fiber 11.6 g
    46%
    Sugars 1.1 g
    4%
    Protein 4.2 g
    8%

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