How do Hawaiians eat poi?

“Traditionally, poi is eaten with salty foods. Hawaiians dip their fingers in the poi and eat it together with lomi lomi (a salmon dish) or kalua pork, which helps balance the saltiness.” Poi is often classified as “two-finger poi” or “three-finger poi” depending on its thickness.

How is poi fermented?

To make poi, you need to cook, mash, and ferment the taro roots. The taste of the poi depends upon how long it is left to ferment. Fresh poi is sometimes called “sweet poi,” whereas poi that has fermented several days is often called “sour poi.” Poi can be made in various different consistencies, too.

Is poi a fruit or vegetable?

Poi (food)

What kind of taro is used to make poi?

Most commercial poi is made from the lehua variety. Lehua poi is a reddish purple, but other Hawaiian varieties can be used to make white, cream-colored, or even yellow poi. Most Hawaiian varieties, grown as dry land taro, mature in eight to 11 months.

How is poi made today?

Traditional poi is produced by mashing cooked starch on a wooden pounding board, with a carved pestle made from basalt, calcite, coral or wood. Modern methods use an industrial food processor to produce large quantities for retail distribution.

How is Hawaiian poi?

Poi or Popoi is a traditional staple food in the Polynesian diet, made from starchy vegetables, usually breadfruit, taro or plantain. Poi can be eaten immediately, when fresh and sweet, or left to ferment and become sour, developing a smell reminiscent of plain yoghurt.

Is Hawaiian poi healthy?

It is a superfood, for one thing: a fat-free, high-fiber, low-sodium, gluten-free source of vitamin B, calcium and phosphorus.