Mashed Fermented Taro

Poi

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Preparation info
  • Yield:

    4 to 6

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
Islas: A Celebration of Tropical Cooking - 125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands

By Von Diaz

Published 2024

  • About

Poi is an ancestral Hawaiian dish, made by peeling, boiling, pounding, and then fermenting taro root. It’s a bit chewy and mildly sweet, and is meant to be eaten with your hands to sop up sauces and accompany grilled meat. Traditionally, it’s made using a basalt stone mortar and pestle, but this version, which I’ve adapted from Alana Kysar’s Aloha Kitchen, utilizes a food processor for ease. Hawaiians take pride in how they prepare th