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Poi is a starchy staple made from the root of taro plants. It is boiled and pounded into a paste, traditionally eaten mixed with milk and sugar. It can be frozen or dehydrated for storage and used in breads, desserts, and as a thickener.
Poi is a starchy staple typically found in several countries and regions, including Polynesian islands such as the U.S. state of Hawaii. It is the pounded mush of the root of taro plants (Colocasia esculenta) that thrive in a moist pond or field. To process the raw root, there are a few very important considerations, including boiling enough to neutralize its toxins. When purchased already processed and packaged, there are many ways to prepare and consume them, both traditional and uniquely modern.
Taro is sometimes called the “elephant’s ear” for its giant, fanned leaves. The root and bulb are not eaten. An underground swelling at the base of the stem, a storehouse of plant nutrients, is called a corm. This portion is harvested and the plant can sustainably continue to grow new leaf shoots.
The corm of the plant is boiled with a dash of baking soda to break up its insoluble and toxic calcium oxalate crystals, then pounded into a thick paste with a mortar and pestle. This is very labor intensive and traditionally requires two people to make a pound while another continuously folds and kneads like dough. Water is added to control the desired consistency.
Then it happens to be one of those foods that people either love or hate. With a subtle, fresh flavor, it is slightly reminiscent of a nutty sweet potato. Its color is initially light pink, but quickly oxidizes to a dirty light brown. The consistency is that of slimy pasta. After its preparation, its starch ferments rapidly to sugar and then alcohol for an increasingly slightly acidic taste, so it must be consumed relatively quickly.
Traditionally, it was an everyday food, popularly eaten mixed with milk and sugar. To slow down the acid fermentation, it must be stored in a cold, dark shelf. If stored in a container inside the refrigerator, it is recommended to pour a thin layer of water over it. This also works to keep the starch from dehydrating and stiffening the mixture. Its characteristic consistency is soft and creamy.
The best way to preserve it then is freezing. To defrost, it’s still a good idea to cover it with a layer of water. It can also be specially dehydrated for storage and reconstituted with warm water. Traditionally, poi was a staple, the center of a dish, but more modern cuisines treat it as a side dish, or as a starchy ingredient in breads and desserts. It is both nutritious and healthy, but it is also a natural laxative and overconsumption is usually avoided.
Whether it’s Italian pizzas or Japanese rice cakes, adding a little dough to the dough results in a more moist, chewy, and slightly acidic bread. Partly due to its creamy texture, neutral taste, and ease of digestion, it remains an everyday staple and a staple as baby food. Alternatively, it can be used as a substitute for dairy products such as sour cream or yogurt. It is also used as a starch thickener for stews, soups and puddings.
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