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A bowl of poi showing its consistency

Poi is a Hawaiian word for the primary Polynesian staple food made from the corm of the kalo plant (known widely as taro). Poi is produced by mashing the cooked corm (baked or steamed) to a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency, which can range from liquid to dough-like (poi can be known as two-finger or three-finger, alluding to how many fingers you would have to use to eat it, depending on its consistency).

Poi should not be confused with Tahitian po'e, which is a sweet, pudding-like dish made with bananas, papaya, or mangoes cooked with manioc and coconut cream.

History and culture

Making poi in a traditional way

The bowl of poi was considered so important and a sacred part of daily Hawaiian life that whenever a bowl of poi was uncovered at the family dinner table, it was believed that the spirit of Hāloa, the ancestor of the Hawaiian people, was present. This is because Hawaiians believed that the taro plant, or kalo, was the original ancestor of the Hawaiian people.¹ Because of that, all conflict among family members had to come to an immediate halt.²

Shortages in taro production in recent years due to pests and labor shortages have also resulted in shortages and higher prices for poi in Hawaiʻi. At the same time, innovations in poi production have resulted in poi that stays fresh longer and tastes sweeter, but such products generally sell at a premium price and require refrigeration.

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Food

Poi is commonly sold in bagged form in Hawaiian supermarkets.

Most first-time tasters describe poi as resembling library paste^{citation needed}—more an allusion to the texture than the flavor, which is delicate.

The flavor changes distinctly once the poi has been made. Fresh poi is sweet and edible all by itself. Each day thereafter the poi loses sweetness and turns slightly sour. Because of this, some people find poi more palatable when it is mixed with milk and/or sugar. The speed of this fermentation process depends upon the bacteria level in the poi. The bacteria is not harmful, and is cited by some to be beneficial^{citation needed}. To slow the souring process, poi should be stored in a cool, dark location (such as a kitchen cupboard). Poi stored in the refrigerator should be squeezed out of the bag into a bowl, and a thin layer of water drizzled over the top to keep a crust from forming.

Sour poi is still quite edible with salted fish or lomi salmon on the side. Some would reasonably argue that poi is inedible beyond five days. Sourness is prevented by freezing or dehydrating, although the resulting poi tends to be bland in comparison with the fresh product. For best thawing results place in a microwave with a layer of tap water over the surface of the frozen poi. Sour poi is also used as a cooking ingredient, usually in breads and rolls. It has a smooth, creamy mouthfeel.

Other uses

Poi has been used as a milk substitute for babies born with an allergy to dairy products because of its nutritional value. It is also used as a baby food for babies with severe food allergies.

Notes

This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (January 2008)

External links

• The History of Poi
• "Powered By Poi" Maui No Ka 'Oi Magazine Vol.11 No.4 (July 2007).
• "Kipahulu Kitchen" Article about community commercial kitchen in Kipahulu, Maui, where poi is made. Maui No Ka 'Oi Magazine Vol.10 No.2 (April 2006).

Wikipedia content modification information:

• This page was last modified on 20 November 2008, at 00:57.

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