Mark O.'s Note:
Traditional poi recipe. Recipe from Phillipe Padovani, Executive Chef, Manele Bay Hotel.
My Private Note
- 1Peel the cooked taro and cut into 1-inch cubes.
- 2Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro.
- 3Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.
- 4Continue to mash and turn the pounded taro over each time.
- 5Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.
- 6Poi 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.
- 7If the poi is kept in a refrigerator it should be mixed with water before storing.
- 8To mix: Add a little water and stir round and round with the hand until all the water is absorbed.
- 9Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.
- 10Store in a cool place or serve immediately.
- 11Or let it stand 2 to 3 days for a sour flavor.
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
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 34.1 mg
- Total Carbohydrate 75.0 g
- Dietary Fiber 11.6 g
- Sugars 1.1 g
- Protein 4.2 g