Poi (dessert)

Poi is a traditional Hawaiian dessert made from the fermented root of the taro plant. It has a unique, slightly sour taste and a sticky, pudding-like texture. Poi is considered a staple food in Hawaii and is also used in a variety of other dishes.

History

Poi has been a part of Hawaiian culture for centuries. The Polynesians who originally settled in Hawaii brought taro plants with them, and poi quickly became a staple food. It was traditionally made by baking or steaming the taro root, then mashing it and adding water until it reached the desired consistency.

Preparation

To make poi, the taro root is first cooked, usually by steaming or baking. The cooked root is then peeled and mashed, traditionally using a stone mortar and pestle. Water is added to the mashed taro until it reaches the desired consistency. The mixture is then allowed to ferment for a few days, which gives poi its characteristic sour taste.

Cultural Significance

Poi holds a significant place in Hawaiian culture. It is often served at luaus, traditional Hawaiian parties or feasts, and is also used in religious and ceremonial contexts. In Hawaiian mythology, the taro plant is considered the elder brother of mankind, further emphasizing the cultural importance of poi.

Nutrition

Poi is highly nutritious, providing a good source of vitamin B1, vitamin C, and potassium. It is also a complex carbohydrate, making it a good source of sustained energy. Despite its nutritional benefits, poi is relatively low in protein.

See Also

• Hawaiian cuisine
• Taro
• Luau