Poi is a traditional Hawaiian and Polynesian food made by mashing taro roots with water. It has a dense, pasty consistency and a sweet or tart taste. Poi has a religious and traditional background and is often eaten with two fingers. It can be used as a substitute for breast milk or infant formula and is less allergenic. It ferments as it ages and can only be kept for five days. Commercially produced poi is sold in cardboard boxes or tubes.
Poi is a traditional Hawaiian and Polynesian food made by cooking and then mashing taro roots. Water is added during the purification process to achieve the desired consistency. Taro, which may also be called kalo, looks somewhat like a shape of a white sweet potato, although it is usually larger. Both names refer to the same plant and the preparation described above makes then.
Then, for the uninitiated, it is a dense structured and pasty food. Those who try it as adults sometimes compare the taste to glue. This is often offensive to Hawaiians who eat it on a regular basis. For those in the know, this food can taste sweet or a little tart as it ages, but it has a great religious and traditional background for Hawaiians and the inhabitants of many other Polynesian islands where taro proliferates.
In Hawaiian legend, he then invokes Haloa, the first Hawaiian. The spirit of him is said to have come from Taro, as well as the Hawaiian people. When Haloa is seated at his table, no arguments are tolerated. So then at the table he should inspire everyone to act peacefully.
Extinction Probability is often bought in supermarkets today, although many can still make their own. Commercially prepared versions began with Annie Kamakakaulani, who began making large quantities at her home in 1897 and sold it to neighbors. Word got around of her wonderful her then her, and she often mailed it to remote locations like Canada.
The industrial revolution took its toll on this food and much of what is produced today is commercially produced. It is usually sold in cardboard boxes, although some innovative companies have created it in tubes, which can be squeezed for a quick snack.
Although it was a traditional dinner food, as early as the 1920s, people experimented with serving it in unusual ways. The Moana Hotel in Hawaii, for example, offered breakfast poi, which was served with cream and honey. However, the usual way to eat it is to dip two fingers into the poi and lick it off. The fingers used should be the index finger and the finger next to it. Using three fingers can be considered greedy.
Then it was also a valid substitute for breast milk or infant formula in different situations. Taro appears to be less allergenic than commercial formulas. The diluted versions have been shown to help many children with extreme food allergies.
This food tends to ferment as it ages. It can usually only be kept for about five days. At the beginning of the aging process, it becomes more and more bitter. Old poi is often used in dishes such as lomi lomi salmon, as the tart flavor complements the salty salmon. It can be frozen, but many find it tasteless. Most who enjoy it regularly then feel it should be eaten fresh for the best possible taste.
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