Prep 30 mins
Cook 0 mins
Traditional poi recipe. Recipe from Phillipe Padovani, Executive Chef, Manele Bay Hotel.
- 2 1⁄2 lbs cooked taro root
- 2 1⁄2 cups water
- Peel the cooked taro and cut into 1-inch cubes.
- 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.
- Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.
- Continue to mash and turn the pounded taro over each time.
- Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.
- 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.
- If the poi is kept in a refrigerator it should be mixed with water before storing.
- To mix: Add a little water and stir round and round with the hand until all the water is absorbed.
- Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.
- Store in a cool place or serve immediately.
- Or let it stand 2 to 3 days for a sour flavor.