Poi
Made from mashed taro, plantain or even breadfruit, poi usually accompanies salty 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 would taste sour.
Ingredients
- 3.85 lbs yaro root
- 2 tbsp coconut oil
- 2 tbsp lard
- 1 ½ tbsp sea salt
- 6 tbsp sauerkraut juice
- 1 cup water
Instructions
- Preheat your oven to 300° F/ 150 ℃.
- Prepare the taro roots by peeling them with a knife and bake the taro roots for 2 hours.
- Remove the skin by scooping the soft flesh into a bowl. Add the sea salt and sauerkraut juice and mix well with a spoon.
- Leave the taro root covered in a spot in the kitchen to ferment for 24 hours.
- Melt the coconut oil and lard in a saucepan.
- Meanwhile place the root in the food processor and blend until smooth. Add the melted fat along with a splash of water and then blend until combined and smooth.
- Now the Poi is ready! Serve this nutritious dish to your family! The children will certainly love it!
Notes
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