Poi Maoli (taro Poi)

Recipe by Mark O.
READY IN: 30mins


  • 2 12
    lbs cooked taro root
  • 2 12
    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.