How to Hawaiian Poi

What You Need to Know

Poi is made from fermented taro root, which involves cooking the root at 160°F (71°C) for 30 minutes to break down starches, followed by a fermentation process that lowers the pH and creates lactic acid. The traditional method of preparation involves pounding the cooked taro root with a large stone or wooden mallet.

Steps

1. 1.

   Poi 'Awa Ceremonial Drink (Ancient Hawaiian rituals): Base for ceremonial kava mixture

2. 2.

   Poi Pancakes (Modern Hawaiian fusion): Provides natural leavening through fermentation

3. 3.

   Poi Pudding (Post-contact Hawaiian desserts): Creates binding texture without eggs

The Science

Primary Reaction

Lactic acid fermentation

Common Mistakes