POI MAOLI (TARO POI)
Make and share this Poi Maoli (taro Poi) recipe from Food.com.
Provided by Mark O.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Peel the cooked taro and cut into 1-inch cubes.
- Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro.
- Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.
- Continue to mash and turn the pounded taro over each time.
- Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.
- Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth.
- If the poi is kept in a refrigerator it should be mixed with water before storing.
- To mix: Add a little water and stir round and round with the hand until all the water is absorbed.
- Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.
- Store in a cool place or serve immediately.
- Or let it stand 2 to 3 days for a sour flavor.
Nutrition Facts : Calories 317.5, Fat 0.6, SaturatedFat 0.1, Sodium 34.1, Carbohydrate 75, Fiber 11.6, Sugar 1.1, Protein 4.2
BANANA POI
Make and share this Banana Poi recipe from Food.com.
Provided by Mark O.
Categories One Dish Meal
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mash bananas until a smooth paste is formed.
- Add the lemon juice.
- Gradually add the coconut cream, stirring constantly.
- Chill and serve in glasses.
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