Poi is a traditional Hawaiian staple made from a starch of boiling taro roots and water. Made from mashed taro, plantain, or even breadfruit, poi usually accompanies savory dishes such as smoked meats, lomi salmon, or kalua pork. Depending on how thick the consistency is, poi is often eaten by hand, using two or three fingers. This starch may be an acquired taste. Fresh poi may have a sweeter taste, while poi that has been fermented for a week will taste sour.
How to make Poi:
- Preheat the oven to 300 degrees.
- Clean the taro roots with a knife.
- Bake the taro roots for 2 hours.
- Scoop out the taro into a large bowl and discard the skin.
- Sprinkle sea salt and sauerkraut juice over the taro root.
- Mix with a spoon.
- Cover the mixture with a towel and let it ferment for 24 hours at room temperature.
- Melt the fermented fat in a pan.
- Uncover the taro root and scoop into a food processor and blend with melted fat and some water to thin the mixture.
- Finally the poi is ready. I highly recommend serving this nutritious dish to your kids.