Best 5 Poi Recipes
**Poi: A Hawaiian Staple with a Unique History and Versatile Culinary Applications**
Poi, a staple food in Hawaiian cuisine, holds a significant place in the islands' cultural heritage. Made from mashed or pounded taro root, poi is a versatile ingredient that can be enjoyed in various forms, from traditional Hawaiian dishes to modern culinary creations. This article delves into the rich history of poi, showcasing a diverse collection of recipes that highlight its unique flavor and texture.
From the classic poi bowl, a simple yet satisfying combination of mashed taro and water, to the innovative poi pancakes with a hint of sweetness, this article offers a culinary journey that celebrates the versatility of poi. Explore the savory poi-crusted chicken, where the succulent chicken is enveloped in a crispy poi crust, or indulge in the creamy poi mousse, a delightful dessert that combines the essence of poi with a velvety texture.
Whether you are a seasoned poi enthusiast or a curious foodie seeking new culinary adventures, this article provides a comprehensive guide to poi, accompanied by a selection of recipes that cater to diverse tastes and preferences. Discover the secrets of preparing authentic poi, learn about its nutritional benefits, and unlock the culinary potential of this Hawaiian treasure. Embark on a culinary journey that blends tradition with innovation, where poi takes center stage as a symbol of Hawaiian culture and cuisine.
HAWAIIAN POI
This is quite possibly an irreverent version of the recipe, the authentic being very unappetizingly bland. I have taken liberties to add a little flavor. You're welcome. ;)
Provided by Sue L
Categories Vegetables
Time 55m
Number Of Ingredients 7
Steps:
- 1. Simmer the taro cubes in the coconut water for about 40 minutes or until tender, then drain.
- 2. Place in a food processor or blender with the rest of the ingredients and puree.
POI BREAD
The Polynesian Cultural Center has a fantastic luau. One of the best things on the menu is a taro roll (go to polynesia.com for their recipe). The rolls are divine, but I wanted to make a bread out of it for the breadmaker (less work!). I altered the proportions for the machine and dropped the food coloring. A sweet, light bread.
Provided by Motherinparadise
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- In your breadmaker, pour in water, yeast, sugar, butter, egg and poi.
- Next add flour.
- Finally, place salt on the top.
- Run your breadmaker as for a 2 pound loaf.
- This is a high riser, so expect it to just fit into a 2 pound breadmaker.
Nutrition Facts : Calories 2360.4, Fat 55.1, SaturatedFat 31.4, Cholesterol 308, Sodium 783.3, Carbohydrate 412.4, Fiber 12.3, Sugar 101.1, Protein 50.8
BANANA POI
Make and share this Banana Poi recipe from Food.com.
Provided by Mark O.
Categories One Dish Meal
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mash bananas until a smooth paste is formed.
- Add the lemon juice.
- Gradually add the coconut cream, stirring constantly.
- Chill and serve in glasses.
MASHED PARSNIPS AND CELERY ROOT - PHO POI
Steps:
- Put the celery root and parsnips into a medium pot and cover them with the milk. Bring to a simmer and let cook until the parsnips and celery root are tender and cooked through, about 30 minutes. Strain the vegetables from the pot, making sure to reserve 1 cup of the milk before discarding the remainder. Return the parsnips and celery root to the pot, add the butter and mash the ingredients with a potato masher. If you want a smoother texture, then blend in a food processor.
- Add in some of the reserved milk to lighten the consistency. Adjust the seasonings with salt and pepper and stir until well incorporated. Transfer to a serving bowl and serve.
POI
Poi should be fresh, 1 or 2 days old. Freeze dried or bottled poi may be substituted, although the flavor is more bland. Poi gets a little sour tasting as it ages.
Provided by marisk
Categories Hawaiian
Time 5m
Yield 20 serving(s)
Number Of Ingredients 2
Steps:
- Squeeze poi from bag into bowl.
- Gradually add water, mix with hands until.
- smooth, the consistency of thick paste.
- Store, covered, in a cool place.
- Serve at room temperature. If poi is kept at room temperature for several days, it will gradually become sour.
- If refrigerated, it will sour more slowly but should be covered with a layer of water.
- It may be mixed with more water when ready to serve as it hardens when cold.
Nutrition Facts : Sodium 0.5
Tips:
- Choose ripe taro: Look for taro roots that are firm and heavy, with smooth, unblemished skin. Avoid roots that are soft, wrinkled, or have dark spots.
- Peel and cut the taro carefully: Taro skin can be irritating to the skin, so it's important to peel and cut the taro carefully. Use a sharp knife and be sure to wear gloves if you have sensitive skin.
- Cook the taro thoroughly: Taro must be cooked thoroughly to remove the toxins and make it safe to eat. Boil the taro for at least 30 minutes, or until it is soft and tender.
- Use a food processor or blender to make poi: A food processor or blender will help you to achieve a smooth and creamy poi. If you don't have a food processor or blender, you can mash the taro by hand, but it will take longer.
- Season the poi to taste: Poi can be seasoned with a variety of ingredients, such as salt, pepper, butter, and coconut milk. You can also add other flavors, such as garlic, ginger, or onion.
Conclusion:
Poi is a delicious and nutritious dish that can be enjoyed in a variety of ways. It is a good source of carbohydrates, fiber, and potassium. Poi can be used as a side dish, a main course, or a dessert. It can also be used in baking and other recipes. With its unique flavor and texture, poi is a versatile food that can be enjoyed by people of all ages.
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