What is poi?

Answer 1

Poi is a Hawaiian word for the primary Polynesian staple food made from the corm of the kalo plant (known widely as taro). Poi is produced by mashing the cooked corm (baked or steamed) to a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency, which can range from liquid to dough-like.

Poi should not be confused with Tahitian po'e, which is a sweet, pudding-like dish made with bananas, papaya, or mangoes cooked with manioc and coconut cream.

The bowl of poi was considered so important and sacred a part of daily Hawaiian life that whenever a bowl of poi was uncovered at the family dinner table, it was believed that the spirit of Hāloa, the ancestor of the Hawaiian people, was present. This is because Hawaiians believed that the taro plant, or kalo, was the original ancestor of the Hawaiian people. Because of that, all conflict among family members had to come to an immediate halt.

Shortages in taro production in recent years due to pests and labor shortages have also resulted in shortages and higher prices for poi in Hawai‘i. At the same time, innovations in poi production have resulted in poi that stays fresh longer and tastes sweeter, but such products generally sell at a premium price and require refrigeration.

Most first-time tasters describe poi as resembling library paste—more an allusion to the texture than the flavor, which is delicate.

The flavor changes distinctly once the poi has been made. Fresh poi is sweet and edible all by itself. Each day thereafter the poi loses sweetness and turns slightly sour. Because of this, some people find poi more palatable when it is mixed with milk and/or sugar, although purists frown on this. The speed of this fermentation process depends upon the bacteria level in the poi. The bacteria are harmless, and some would even say beneficial. To slow the souring process, poi should be stored in a cool, dark location (such as a kitchen cupboard). Poi stored in the refrigerator should be squeezed out of the bag into a bowl, and a thin layer of water drizzled over the top to keep a crust from forming.

Sour poi is still quite edible with salted fish or lomi salmon on the side. Some would reasonably argue that poi is inedible beyond five days. Sourness is prevented by freezing or dehydrating, although the resulting poi tends to be bland in comparison with the fresh product. For best thawing results place in a microwave with a layer of tap water over the surface of the frozen poi. Sour poi is also an excellent cooking ingredient, particularly in breads and rolls. It has a smooth, creamy "mouth feel," but no fat.


Other uses
Poi has been used as a milk substitute for babies born with an allergy to dairy products because of its nutritional value. It is also used as a baby food for babies with severe food allergies.

Poi can also be used to "glue" things together.

Answer 2

Poi is made from the popular taro plant: the 14th most cultivated crop on earth.
Known in scientific circles as Colocasia esculenta, taro is cultivated both in the dry uplands and in marshy land irrigated by streams. The planters of wetland taro built walls of earth reinforced with stone to enclose the taro patch, or lo`i .
Although taro is eaten around the world, only Hawaiians make poi. Traditionally they cooked the starchy, potato-like taro root, or corm, for hours in an underground oven called an imu. Then they pounded the taro corms on large flat boards called Papa ku`i`ai, using heavy stone poi pounders called pohaku ku`i `ai. The taro was pounded into a smooth, sticky paste called pa`i`ai, then stored air tight in ti leaf bundles and banana sheaths for storage or future trading. By slowly adding water to the pa`i`ai, which was then mixed and kneaded, the perfect poi consistency was created. 4) Poi was traditionally enjoyed with fresh fish, seaweed, breadfruit and sweet potato -- an incredibly tasty and nutritious meal. And when it came to eating poi -- fingers were the utensil of choice. One, two, or three fingers to scoop out the pudding -- two finger poi was considered the best! And many Hawaiians loved their poi fermented a bit, giving it a unique, slightly sour taste.
The bowl of poi was considered so important and sacred a part of daily Hawaiian life that whenever a bowl of poi was uncovered at the family dinner table, it was believed that the spirit of Haloa, the ancestor of the Hawaiian people, was present. Because of that, all conflict among family members had to come to an immediate halt.
Poi is also a common term for a variety of other things, including fire poi for dancing, Jakarta POI for Apache, and P.O.I. (GPS Point of Interest).

Answer 3

Poi is a Hawaiian word for the primary Polynesian staple food made from the corm of the kalo plant (known widely as taro). Poi is produced by mashing the cooked corm (baked or steamed) to a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency, which can range from liquid to dough-like.

Poi should not be confused with Tahitian po'e, which is a sweet, pudding-like dish made with bananas, papaya, or mangoes cooked with manioc and coconut cream.

it is also the french word for peas

Answer 4

Poi is a traditional Hawaiian/ Polynesian Dish. Its made from Taro and some of the root. It has a very bland taste to it but when you eat it with the right stuff it's good. Its just taro and water pounded together till its sort of like a yogurt consistency. Try it ....add some sugar to it....its good like that....

Answer 5

Poi is made by cooking and then pounding the root of a Taro plant. It is a staple in the diet of native Hawaiians.

Answer 6

There is a plant that looks like a caladium (calaciums are poison) call a Taro root. Take the roots cook it and mash it. Since Hawaiian foods tend to be salty, poi is very plain and bland to off set the salt.

Answer 7

Apple poi, mince poi, rhubarb poi, cheese poi. An old joke relying on variations in UK accents.

Answer 8

Very simple... Poi is mashed Taro root.

Kind of bland, purplish looking paste.

Answer 9

dear liz w

poi is a pasty pudding made from the taro plant. although the plant is eaten around the world,poi is a Hawaiian dish.
the root of the taro is starchy,like a potato, and is cooked for hours in a underground oven call an Imus.once cooked,it is pounded into a sticky paste and kneaded. they then slowly add water to the consistency of a pudding and eaten with your fingers.it's an acquired taste.

Answer 10

It is the Taro root which is grown all over the Pacific Islands and they have their own favourite recipes and variations.