3.85 Pounds Taro Root
2 tbsp coconut oil
2 tbsp lard
1 1/2 tbsp Sea Salt
6 tbsp Sauerkraut Juice
1 Cup Water
Poi is a traditional Hawaiian staple that is made from a starch from boiling taro roots and water. Made from mashed taro, plantain or even breadfruit, poi usually accompanies savory dishes like smoked meat, 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 can be an acquired taste. Fresh poi may have a sweeter flavor, whereas poi that has fermented after a week tastes 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 the taro out 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 leave to ferment for 24 hours at room temperature.
- Melt the fermented fat in a saucepan.
- 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 you to serve this nutritious dish to your kids.