Often eaten with just your fingers, poi is described as one- two- or three-finger, depending on its thickness.
Below you’ll find an easy-to-follow recipe for “two finger poi.”
Traditionally, Hawaiians cooked the starchy, potato-like taro root for several hours in an imu. It was then pounded on large flat boards called papa ku’i’ai, using heavy stones called pohaku ku’i’ai. The taro was pounded into a smooth, sticky paste known as pa’i’ai (basically poi without added water) and stored in air tight ti leaf bundles. Poi was created by slowly adding water to the pa’i’ai, then mixed and kneaded to the perfect consistency. It is sometimes left to ferment, giving it a unique and slightly sour taste.
Here is a simple recipe for one of my favorite Hawaiian dishes – poi.
Materials & Equipment:
medium-sized silicone or stainless steel mixing bowl
1 or 2 taro roots
Click here for instructions.