How to Make Poi

Peel, pound and partake of the taste of home.

Difficulty: Easy

Instructions

Things You'll Need:

• taro (or dasheen)
• water
• Groceries
• Food Processors
• Kitchen Knives
• Stockpots
• Vegetable Brushes

1. Buy taro from an Asian grocery store - any kind will do. Sometimes taro is called dasheen.

2. Scrub the taro corm with a stiff kitchen brush, under running water.

3. Peel the taro and cut it into 2-by-2-inch pieces. Put it into a big pot and add water to cover.

4. Bring the water to a simmer and cook until you can pierce the taro with a fork, similar to potatoes boiled for mashing.

5. Drain the water and let the taro cool to room temperature.

6. Put it into a food processor with a little water (about a tablespoon) and process until smooth. Now you have poi, but continue on.

7. Add more water for thin "three-finger poi," whatever consistency you like.

8. Add just enough water to make a thick poi, the consistency of pudding. This "one-finger poi" is preferred in Hawaii.

9. Put the poi in a bowl that has been rinsed with water (so the poi doesn't stick). Gently cover the top of the poi with cool water. Let it sit on the counter, covered with a clean lint-free towel, for three days. This step will make the poi a little sour - also preferred in Hawaii.

Tips & Warnings

• How do you eat poi? Take a piece of food you like, like roast pork, and add a little poi to the bite. It enhances the flavor of the food. Aloha and have fun making poi!

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[rooots215]

on 4/24/2009 It is true that rule #1 is WRONG!!! Ancient Hawaiians are the founders of poi. Therefore, Hawaiian taro should only be used for authentic and true poi. You are sacrificing taste and the overall experience by using non native Hawaiian taro. Hawaiian kalo, aka taro, will have a purple color not pink or white when boiled. Try pounding it with a poi pounding stone on a poi pounding board just like the ancients did. Use very little water while pounding. Hawaiian taro is hard to find even in Hawaii at times. I am in Oahu and all the supermarkets sell Asian taro and not Hawaiian Kalo. Hawaiian taro makes all the difference. Make sure you boil all parts of the taro plant for at least 2 hours since it is naturally poisionous raw. Good luck.

[Athenable]

on 9/21/2008 Finally! I've been wondering for years how to make poi.

[JoeMcGinnMBA]

on 10/25/2007 "Buy taro from an Asian grocery store - any kind will do."

Step #1 is NOT true - "any kind" will NOT do. There are over 300 documented varieties of Hawaiian Kalo (taro) alone and all of them have different characteristics such as color, taste, texture, etc. Dasheen is a Japanese variety that is white, bland, & tasteless - NOT good for making poi.

on 11/22/2005 If poi starts to get lumpy or develops a thick film on top, just pop it the microwave. Heat and stir it until there are no more lumps!

Poi can also be frozen. When ready to eat it, thaw it and then add water. Heat it on a stove or in a microwave to smooth out any lumps.

on 11/22/2005 I tried using my Braun handheld and quickly realized that this method would take forever! So, instead, I used my Osterizer blender--I had a quart of poi in no time! Just be sure to add a little bit of water before blending, otherwise the poi might be too thick and cause your blender to overheat (yes, I'm speaking from experience).