Side Dish: United States – Hawaii – Poi

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs

Ingredients

- 4 lb (1.8 kg) taro root (kalo), scrubbed and peeled
- 1 to 1 1/2 cups (240–360 ml) lukewarm water, plus more as needed
- 1/2 tsp (2.5 g) fine sea salt (optional)
- 1 tbsp (15 ml) sugar or honey (optional, for sweet poi)
- Wooden poi pounder (papa ku‘i) or heavy pestle or food processor (optional, no measurement)

Instructions

Short Description:
Traditional Hawaiian poi is a smooth paste made from cooked taro (kalo) corms pounded or pureed with water to a creamy, starchy consistency. Served as an accompaniment to proteins and vegetables, it can be eaten fresh or allowed to ferment slightly for tang.

Regional Notes:
This Hawaiian version uses locally grown kalo (taro) steamed or baked and then mashed to a paste-like consistency, following island methods of preparation. The recipe preserves the cultural practice of pounding or mashing cooked taro into poi; fermentation and water ratio determine regional textures from thick ("one-finger") to thin ("three-finger").

1. Prepare and cook the taro: cut peeled taro into 2–3 inch pieces. Choose one cooking method:
   - Steam: place taro in a steamer basket over boiling water, cover, and steam until completely tender and a fork slides through easily, about 45–60 minutes depending on size.
   - Bake: wrap whole peeled taro pieces tightly in foil and bake at 375°F (190°C) until very tender, about 60–90 minutes depending on size.
2. Test doneness by mashing a piece between fingers or with a fork; there should be no fibrous resistance. Drain cooked taro and let cool until warm (not hot).
3. Traditional pounding method: place warm taro on a clean, slightly wet wooden board. Using a wooden poi pounder or heavy pestle, pound and stretch the taro repeatedly, gradually adding small amounts of lukewarm water to reach the desired smoothness. Continue until the paste is uniformly smooth and elastic.
4. Modern blending method: for a modern approach, place warm taro in a food processor or high-powered blender with 1 cup (240 ml) lukewarm water and process until smooth, stopping to scrape down sides and add additional water 1–2 tbsp (15–30 ml) at a time to reach the preferred consistency.
5. Adjust seasoning and consistency: stir in salt if using, and add sugar or honey only if you want sweet poi. For a thicker "one-finger" poi, use less water; for thinner "three-finger" poi, add more water until it pours slowly.
6. Serve: transfer poi to a bowl and serve at room temperature as a side to kalua pork, fish, or other Hawaiian dishes. Fresh poi is mildly sweet and smooth.
7. Optional fermentation: to develop traditional tang, cover the bowl loosely and leave at cool room temperature 1–2 days until it develops a slightly sour aroma and taste; refrigerate to slow fermentation. Stir before serving and add water if it has thickened.
8. Storage: refrigerated in a sealed container, poi will keep for 3–5 days (longer if fermented) — stir and add water as needed to restore texture before serving.