Poi (Hawaii)
intro
Smooth, subtly tangy fermented taro root staple, a classic Native Hawaiian side with gentle earthy flavor, served at lūʻau and everyday family meals.
Ingredients
Steps
Steam the taro corms
Scrub whole unpeeled taro corms under cool running water to remove all surface dirt. Place corms in a steamer basket set over 5 cm (2 inches) of boiling water in a large stockpot, cover tightly, and steam over medium-high heat for 45-50 minutes until a fork slides easily through the thickest part with no resistance. Do not boil taro directly in water, as this creates a watery, bland final texture.
Peel cooked taro
Lift the steamer basket from the pot and let taro cool for 10 minutes until it is safe to handle but still warm. Use a small paring knife to slip off the thick, fibrous outer skin and trim away any dark, discolored spots from the corms; discard skins and trimmed bits. Weigh out 800 grams (1.75 lbs) of peeled cooked taro for pounding, setting aside any extra for other uses.
Pound taro to paste
Place warm peeled taro in a large heavy wooden bowl (use a sturdy food processor for a convenient modern shortcut). If pounding by hand, use a traditional stone poi pounder or heavy wooden muddler to mash taro for 8-10 minutes, working out every lump to create a completely smooth, thick paste. If using a food processor, run on low speed for 2-3 minutes, scraping down the bowl sides every 30 seconds to avoid over-processing that makes taro gummy.
Thin to desired consistency
Add filtered water 2 tablespoons (30 ml) at a time to the pounded taro, mixing thoroughly with a wooden spoon after each addition. Stop adding water when the poi reaches your preferred texture: thick 1-finger poi (similar to thick mashed potatoes) uses ~240 ml (1 cup) water, medium dip-able 2-finger poi uses ~300 ml (1.25 cups), and thin pourable 3-finger poi uses ~360 ml (1.5 cups).
Ferment for classic tang
Transfer the mixed poi to a clean glass or ceramic bowl, cover the poi surface directly with a piece of damp cheesecloth to prevent a dry skin from forming, then cover the bowl with a tight-fitting lid. Let it sit at cool room temperature (20-22°C / 68-72°F) for 12-24 hours, tasting every 6 hours, until it develops a subtle, pleasant tang with no sharp sour off-notes.
Serve or store poi
Once fermented to your taste, stir the poi gently to recombine any small amount of separated water. Serve at room temperature as a side dish, paired with classic Hawaiian dishes like lomi lomi salmon, kalua pork, or poke. Store leftover poi in an airtight container in the refrigerator for up to 5 days, stirring in 1-2 teaspoons of extra water if it thickens too much when chilled.
Tips
2.If you prefer mild, sweet fresh poi instead of tangy fermented poi, skip the resting step and serve immediately after mixing to your desired consistency.
3.Avoid adding hot water to thin poi, as high heat can break down the taro starches and create an unpleasantly gummy texture; always use cool or room temperature filtered water.
OMG I made this for my family’s backyard luau potluck last weekend and everyone was raving! I grew up eating poi on trips to visit my grandma on Oahu and this tastes exactly like what she used to make. I did the full 24 hour fermentation and it had that perfect subtle tang, not too sour at all. Game changer for my summer cookouts, 10/10!
Super easy recipe, even for someone who’s never made Hawaiian food before! I skipped the fermentation step because I was short on time, and it still tasted really good paired with my kalua pork sliders. Only knock is I wish I’d added a tiny bit more salt? Wait no, is traditional poi usually unsalted? Idk, I’ll make it again soon.
SO good and so simple! I’ve been looking for easy, whole food side dishes to add to my weekly meal prep and this is perfect. It’s naturally gluten free, vegan, no weird additives, and it stays good in the fridge for almost a week. My kids loved it dipped in fresh fruit, who knew? Will be making this on repeat.
Okay so maybe I messed this up? I followed the cook time exactly but the taro was still a little lumpy even after mashing for like 15 minutes. I was hosting a tiki night and was kinda embarrassed because it wasn’t as smooth as the poi I’ve had at restaurants. Did I do something wrong?
I remember eating poi out of little plastic cups at a Hawaiian themed diner when I was a kid, and I’ve spent literal years trying to find a recipe that matches that memory. This is it! It’s so creamy, mild, and just the right consistency. I ate half the batch warm right after mashing it, no ragrets.
Brought this to our neighborhood block party last Saturday and I had so many people asking for the recipe! I fermented mine for 18 hours so it had just a hint of tang, and I served it alongside laulau and lomi lomi salmon that I picked up from the local Hawaiian market. Everyone went back for seconds, even the people who said they “hated poi” before! Total win.
I was so intimidated to make poi because I’d heard it was super finicky, but this recipe was so straightforward! The step-by-step instructions for mashing made it totally foolproof, even for me. I did the 12 hour fermentation because I was nervous about it getting too sour, and it was perfect for first time poi makers like me. Only thing is I wish there was a note about what to serve it with, I just ate mine with some teriyaki chicken and it was great!