Read on to learn about this nutritious starch and how to make it for your next Hawaiian luau.
I asked, assuming it would be some kind of sweet pudding.
What Is Poi?
Well, what is taro, some of you may ask?
I was introduced to taro as a kid through Taiwanese tarobubble tea.
In Hawaii, however, taro is known askalo, and it has cultural and spiritual significance.
The taro was buried and nourished the second child, Haloa, the first human.
In return, Haloas descendants must take care of the taro.
To make poi, taro root is steamed and pounded with water until it becomes a smooth paste.
This nutritious and life-sustaining starch is low-fat, gluten-free, and high in phosphorous and vitamin B.
Its traditionally eaten plain, but can be customized with a bit of salt, sugar or soy sauce.
When fermented, poi hasmore good-for-your-gut probioticsthan yogurt!
This recipe serves about 2 people, so double if needed.
Steam your taro until fork-soft (about 20 to 25 minutes).
But if you prefer one-finger poi or three-finger poi, thats cool too!
And no need to refrigerate it if you want to let it ferment and get that probiotic goodness.
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