What is poi anyway?
-
- Fresh squeezed coconut juice
- Sour pineapple pudding
- A Jewish expression of disgust
- Nutritious food made by pounding taro
Just in case you’re ever in the million dollar hot seat, here’s everything you need to know about Poi:
- Poi is made from the popular taro plant: the 14th most cultivated crop on earth.
- Known in scientific circles as Colocasia esculenta, taro is cultivated both in the dry uplands and in marshy land irrigated by streams. The planters of wetland taro built walls of earth reinforced with stone to enclose the taro patch, or loʻi.
- Although taro is eaten around the world, only Hawaiians make poi. Traditionally, they cooked the starchy, potato-like taro root (corm) for hours in an underground oven called an imu. Then they pounded the taro corms on large flat boards called papa kuʻi ʻai, using heavy stone poi pounders (pōhaku kuʻi ʻai). The taro was pounded into a smooth paste called paʻiʻai, then stored in ti leaves. By slowly adding water, the perfect poi consistency was created. Poi was traditionally enjoyed with fish, seaweed, breadfruit, and sweet potato. Fingers were the utensil of choice — one, two, or three fingers depending on thickness. Many preferred it slightly fermented for a tangy taste.
- The bowl of poi was considered sacred. When uncovered at the table, it was believed that the spirit of Hāloa — ancestor of the Hawaiian people — was present. All conflict had to stop.
- Poi is also a term used elsewhere:
fire poi,
Apache POI, and
Point of Interest (POI).
Nutrition Facts
Poi
Serving size: 100 g edible portion
USDA NDB No: 11349
Amount per serving
Calories
112
| Amount | % Daily Value* | |
|---|---|---|
| Total Fat | 0.14 g | 0% |
| Saturated Fat | 0.029 g | 0% |
| Monounsaturated Fat | 0.011 g | |
| Polyunsaturated Fat | 0.058 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 12 mg | 1% |
| Total Carbohydrate | 27.23 g | 10% |
| Dietary Fiber | 0.4 g | 1% |
| Protein | 0.38 g | 1% |
| Vitamins & Minerals | ||
| Vitamin C | 4.0 mg | 4% |
| Calcium | 16 mg | 1% |
| Iron | 0.88 mg | 5% |
| Magnesium | 24 mg | 6% |
| Phosphorus | 39 mg | 3% |
| Potassium | 183 mg | 4% |
| Zinc | 0.22 mg | 2% |
| Copper | 0.166 mg | 18% |
| Manganese | 0.370 mg | 16% |
| Selenium | 0.7 mcg | 1% |
| Thiamin | 0.130 mg | 11% |
| Riboflavin | 0.040 mg | 3% |
| Niacin | 1.100 mg | 7% |
| Pantothenic Acid | 0.293 mg | 6% |
| Vitamin B6 | 0.273 mg | 16% |
| Folate | 21 mcg | 5% |
| Vitamin B12 | 0.00 mcg | 0% |
| Vitamin A | 20 IU | 0% |
| Vitamin E | 0.180 mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Source: USDA Nutrient Database (2001).
Great article
Where can poi be purchased in the U.S.?
r u supid…go to hawaii and get some poi!! thats were i go 4 times a year to get some…
Does a person who wants to make poi need to add a culture such as when adding culture to yogurt? Or does the poi tend to ferment on its own? Should the poi be stored at a certain temperature to encourage the poi to ferment.
If a culture needs to be added than what kind of culture would it be. Could I use the same culture that is added to yogurt. And would I ferment it at the same temperature.
Also to make poi should I use the smaller rounder taro roots that easily become very soft when boiling or baking. Or can I use the much larger bulky taro roots that take longer to cook and are harder to make into a pudding like food.
Because poi is not made in an absolutely sterile environment, the bacteria that cause natural fermentation are there already. The cleaner the manufacturing facility, the slower the fermentation process. The fermentation bacteria is not harmful – and is thought by many to be beneficial.
Poi is an acquired taste. And fermented (so-called “day old”) poi is definitely an acquired taste. While I can eat sour poi, I definitely prefer fresh poi (and have been known to add a little sugar or Equal).
Making poi is a challenge. The best taro corms are grown in a lo`i (running fresh water, like a rice paddy). Taro that’s been grown dry-land style does not make wonderful poi.
The size of the corm is less important that the strain of taro and the manner of cultivation. If you buy larger corms, cut them into smaller cubes before cooking. Be sure to wear gloves when handling the flesh of raw taro!
poi is not the jewish expression…OY! is lol!
Aloha, Michelle —
Guess the answer isn’t (3) then! 🙂
i like the article very much! Making poi from other places makes the taste very different, but i prefer making my poi on the hawaiian islands. There are some poi around the other islands besides the hawaiian islands. There are some in other polynesian islands, micronesia, and other islands.
I am planning a Lauau and would like some recepies for Poi. Could someone please send me some and also some for main dishes. Thank you all that reply.
If you receive any recipes and know where to buy Poi, please let me know.
Many thanks,
Dorothy
Doris and Dorothy —
Huh?
There are suggestions on how to make poi, and many recipes for goodies to be made with poi, right here on this website. Try the “Poi Recipes” link on the left-hand side of this page.
Otherwise, this is purely an informational website. We don’t sell anything here (not since 2002) so there is nobody here, at least, to send anything out in the mail. Sorry.
Need info on Hawaiian culture. e-mail is [email protected]
It is kind of sad that someone asked where in the US someone can get poi, given that Hawai’i has been part of the US for more than a century.
Where can u buy poi in California because I really want try it and learn how to make it.
to AA- I’m not sure where you got your information (or maybe you’re part of our wonderful public school education) but Hawaii is just now approaching it’s 50th statehood anniversary. 50 years does not a century make 🙂 I live in Hawaii and have met a lot of people here that were alive when Hawaii became a state.
To Kween –
You’re absolutely right about statehood, but Hawai’i has been part of the US since the 1890’s, when the Queen was unjustly deposed in favor of the usurpers, and made a colony of the United States.
Jason:
And not legally a state at that.
http://www.freehawaii.info for info.
poi is so disgusting im sorry to say it is a bland and tastless piece of waste i hated it as a kid and wish i never had to eat it…
To me poi taste like grits without sugar
I want to surprise my soon to be husband, who is Polynesian, with a traditional polynesian dinner. Thank you for all your great Idea’s and suggestions. first on the list is his favorite Sweet bread ( made with Poi )… Thanx a bunch
I am looking for Weight Watcher Points-plus for Poi.
Great comments and I am going to try this POI and get back to you guys later. If it does taste like grits then I should be able to handle it. In my country Puerto Rico we have corn meal, cornstarch meals, and the ever so good….oatmeal. So if it’s like any of those I should like it. Aloha! people.
I went to the Asian store in Nashville and bought some taro root. I cleaned em and steamed em and put it in the food processor and then strained it. It’s wonderful. I missed poi that much that I had to fix it myself. The best thing for me cause of my intestinal problems. It’s been a healing source for me.
That’s way the bsteset answer so far!
Nutritional table is not very encouraging – more ash than protein!