Hawaiian Poi is a traditional staple on the Islands, dating back for millennia. It was, throughout the ages. simply a starch dish made (with considerable labor) by pounding boiled taro roots and mixing the pulp with water until it reaches a smooth consistency.
Nowadays, making traditional Hawaiian Poi is much simpler and easier. You can buy the already prepared poi powder, and just mix it with water. Poi is served alongside many Hawaiian main courses and dinners.
Traditional Hawaiian Poi Recipe-
- 1 lb. bag of fresh Hawaiian poi powder
- fresh water
- Place all of the poi powder in large mixing bowl.
- Mix the poi by hand with water, adding just a little water at a time.
- Keep mixing and adding water until you have reached your desired consistency. Some like a “runny” poi, others like a sort of porridge consistency, still others prefer a rather stiff poi. This is simply personal preference, there is no right or wrong amount of thin or thickness when it comes to Hawaiian poi.
- At this point, if you are not going to serve your poi right away, you can store it for future use. Do this by adding a thin layer over the poi to keep it from drying out, and place the bowl in the refrigerator.
- If, when you pull your poi out of the fridge you find that it is too hard, hey – no worries, you can still use it. Simply remove it from the bowl, place it in a baking pan and cover with clear plastic wrap, then steam it for about 20 minutes.
- After steaming, add cold water and mix again to reach your desired consistency.
- You are done! You can serve Hawaiian poi either cold or at room temperature. Poi is served as a side with almost any Hawaiian main course or dinner.
Note: For some really delicious Hawaiian recipes to go along with your Poi, click here.
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