226:
194:
202:
430:
412:
448:
108:
363:
36:
217:, created some time after initial settlement from Polynesian explorers. While mashing food does occur in other parts of the Pacific, the method involved was more rudimentary. In western Polynesia, the cooked starch was mashed in a wooden bowl using a makeshift pounder out of either the stem of a coconut leaf or a hard, unripe
284:
process depends upon the bacterial level present in the poi, but the souring process can be slowed by storing poi in a cool, dark location. To prepare commercial poi that has been stored in a refrigerator, it is squeezed out of the bag into a bowl (sometimes adding water), and a thin layer of water
300:). Sourness can be prevented by freezing or dehydrating fresh poi, although the resulting poi after defrosting or rehydrating tends to taste bland when compared to the fresh product. Sour poi has an additional use as a cooking ingredient with a sour flavor (similar to
173:
to liquid. In Hawaii, this is informally classified as either "one-finger", "two-finger", or "three-finger", alluding to how many fingers are required to scoop it up (the thicker the poi, the fewer fingers required to scoop a sufficient mouthful).
221:
with several wooden pegs stuck into it. The origins of poi coincided with the development of basalt pounders in the
Marquesas, which soon spread elsewhere in eastern Polynesia, with the exception of New Zealand and Easter Island.
237:, the legendary ancestor of the Hawaiian people, was present when a bowl of poi was uncovered for consumption at the family dinner table. Accordingly, all conflict among family members was required to come to an immediate halt.
264:. The flavor changes distinctly once the poi has been made; fresh poi is sweet and edible; each day thereafter, the poi loses sweetness and turns sour due to a natural fermentation that involves
260:-like texture and a delicate flavor when freshly prepared in the traditional manner, with a pale purple color that naturally comes from the taro corm. It has a smooth, creamy
482:
285:
is put over the part exposed to air to keep a crust from forming on top. New commercial preparations of poi require refrigeration, but stay fresh longer and taste sweeter.
225:
733:
676:
606:
745:
169:. Water is added to the paste during mashing, and again just before eating, to achieve the desired consistency, which can range from highly
297:
789:
244:, which is also used to cook other types of food such as pork, carrots, and sweet potatoes. Breadfruit can also be made into poi (i.e.
280:
fungi. Therefore, some people find fermented poi more palatable if it is mixed with milk or sugar or both. The speed of this
193:
233:
Poi was considered such an important and sacred aspect of daily
Hawaiian life that Hawaiians believed that the spirit of
240:
Hawaiians traditionally cook the starchy, potato-like heart of the taro corm for hours in an underground oven called an
930:
550:
530:
466:
940:
782:
925:
603:
955:
229:
Ring-type and pedestal-type poi pounders found only on the island of Kauai on display at the Kauai Museum
111:
750:
738:
614:
950:
775:
945:
935:
728:
920:
690:, The National Center for Biotechnology Information, 23 June 2006. Retrieved on 13 November 2012.
376:
965:
863:
325:
970:
8:
281:
761:
687:
960:
649:
632:
581:
564:
348:
126:
754:, Vol. 10 No. 2 (April 2006). Article about community commercial kitchen in Kipahulu,
715:
708:
694:
504:
868:
701:
654:
586:
546:
526:
518:
214:
201:
644:
576:
83:
163:
to produce large quantities for retail distribution. This initial paste is called
798:
610:
332:
288:
Sour poi is still edible, but may be less palatable, and is usually served with
344:
234:
160:
143:
Traditional poi is produced by mashing cooked taro on a wooden pounding board (
185:. A layer of water on top can prevent fermenting poi from developing a crust.
159:) made from basalt, calcite, coral, or wood. Modern methods use an industrial
914:
878:
266:
20:
677:"Powered by Poi Kalo, a Legendary Plant, Has Deep Roots in Hawaiian Culture"
873:
658:
590:
305:
261:
257:
79:
248:), Hawaiians however consider this inferior in taste to that of the taro.
368:
293:
289:
129:
493:
899:
301:
276:
218:
386:– West African dish made from mashed cassava, yams, plantain, and taro
858:
336:
321:
170:
133:
69:
822:
767:
59:
812:
390:
317:
178:
837:
827:
817:
523:
Native
Planters in Old Hawaii: Their Life, Lore and Environment
340:
182:
177:
Poi can be eaten immediately, when fresh and sweet, or left to
150:
107:
87:
35:
883:
853:
271:
362:
755:
382:
137:
516:
311:
181:
and become sour, developing a smell reminiscent of plain
339:. It is supposed to be easy to digest. It contains no
697:, POI, 22 December 2009. Retrieved on 11 November 2012.
483:
The
Breadfruit Culture Complex in Oceania - みんぱくリポジトリ
711:, POI, 24 March 2009. Retrieved on 11 November 2012.
704:, POI, 24 March 2009. Retrieved on 11 November 2012.
394:– Filipino delicacies made from mashed starchy foods
358:
545:McGee, Harold. On Food and Cooking. Scriber, 2004.
718:, POI, 26 May 2005. Retrieved on 12 November 2012.
683:, July/August 2007. Retrieved on 13 November 2012.
525:. Honolulu, HI: Bishop Museum Press. p. 153.
912:
164:
154:
144:
16:Traditional staple food in the Polynesian diet
783:
517:Craighill Handy, E. S.; Handy, Elizabeth G.;
630:
562:
343:, making it safe to eat for people who have
790:
776:
626:
624:
648:
580:
213:Poi is thought to have originated in the
40:A bowl of poi showing typical consistency
764:. YouTube video about the making of Poi.
224:
200:
192:
621:
913:
312:Nutrition and dietary and medical uses
188:
771:
702:"Got Poi? The Original Hawaiian Diet"
467:"In Hawaii, Poi is the Staff of Life"
797:
331:Poi has been used specifically as a
695:"Poi – The Ancient 'New' Superfood"
13:
669:
14:
982:
722:
507:, Retrieved on November 13, 2012.
449:"Nā Puke Wehewehe ʻŌlelo Hawaiʻi"
377:List of ancient dishes and foods
361:
106:
34:
597:
556:
494:GRAIN | Seedling | 2006 | Haloa
251:
686:Amy C. Brown and Ana Valiere,
631:Brown, AC; Valiere, A (2004).
563:Brown, AC; Valiere, A (2004).
539:
510:
498:
487:
476:
459:
441:
423:
405:
296:on the side (as in the lyrics
1:
742:, Vol. 11, No. 4 (July 2007).
398:
205:Hawaiian men pounding taro (
7:
688:"The Medicinal Uses of Poi"
633:"The medicinal uses of poi"
565:"The medicinal uses of poi"
354:
197:Hawaiians eating poi (1889)
10:
987:
18:
931:French Polynesian cuisine
892:
846:
805:
304:), usually in breads and
101:
93:
75:
65:
55:
45:
33:
19:Not to be confused with
941:Native Hawaiian cuisine
751:Maui No Ka 'Oi Magazine
739:Maui No Ka 'Oi Magazine
681:NO KA 'OI Maui Magazine
618:Vol.11 No.4 (July 2007)
615:Maui No Ka 'Oi Magazine
165:
155:
145:
716:"Where Can I Buy Poi?"
700:Stacy Yuen Hernandez,
230:
210:
198:
864:International Delight
709:"What Is Poi Anyway?"
505:"What Is Poi Anyway?"
326:complex carbohydrates
228:
204:
196:
926:Cook Islands cuisine
758:, where poi is made.
335:for babies, or as a
189:History and culture
30:
956:Polynesian cuisine
746:"Kipahulu Kitchen"
729:The History of Poi
693:Pamela Noeau Day,
609:2011-10-08 at the
471:The New York Times
349:gluten intolerance
231:
211:
199:
26:
908:
907:
707:Marcia Z. Mager,
465:Robert Trumbull,
324:, and abounds in
298:"my fish and poi"
215:Marquesas Islands
149:), with a carved
120:
119:
97:Starchy vegetable
46:Alternative names
978:
951:Oceanian cuisine
799:Milk substitutes
792:
785:
778:
769:
768:
734:"Powered By Poi"
714:Craig W. Walsh,
663:
662:
652:
628:
619:
604:"Powered By Poi"
601:
595:
594:
584:
560:
554:
543:
537:
536:
514:
508:
502:
496:
491:
485:
480:
474:
463:
457:
456:
445:
439:
438:
427:
421:
420:
409:
371:
366:
365:
168:
158:
148:
136:diet, made from
110:
94:Main ingredients
84:French Polynesia
38:
31:
29:
25:
986:
985:
981:
980:
979:
977:
976:
975:
946:National dishes
936:Fermented foods
911:
910:
909:
904:
888:
842:
801:
796:
725:
672:
670:Further reading
667:
666:
629:
622:
611:Wayback Machine
602:
598:
561:
557:
544:
540:
533:
515:
511:
503:
499:
492:
488:
481:
477:
464:
460:
447:
446:
442:
431:"pohaku kui ai"
429:
428:
424:
411:
410:
406:
401:
367:
360:
357:
333:milk substitute
314:
254:
191:
156:pōhaku kuʻi ʻai
116:
76:Region or state
66:Place of origin
41:
27:
24:
17:
12:
11:
5:
984:
974:
973:
968:
963:
958:
953:
948:
943:
938:
933:
928:
923:
921:Ancient dishes
906:
905:
903:
902:
896:
894:
890:
889:
887:
886:
881:
876:
871:
866:
861:
856:
850:
848:
844:
843:
841:
840:
835:
830:
825:
820:
815:
809:
807:
803:
802:
795:
794:
787:
780:
772:
766:
765:
759:
743:
731:
724:
723:External links
721:
720:
719:
712:
705:
698:
691:
684:
675:Sky Barnhart,
671:
668:
665:
664:
637:Nutr Clin Care
620:
596:
569:Nutr Clin Care
555:
551:978-0684800011
538:
531:
519:Pukui, Mary K.
509:
497:
486:
475:
473:, 31 Oct. 1982
458:
440:
422:
403:
402:
400:
397:
396:
395:
387:
379:
373:
372:
356:
353:
345:celiac disease
313:
310:
253:
250:
190:
187:
161:food processor
118:
117:
115:
114:
112:Media: Poi
102:
99:
98:
95:
91:
90:
77:
73:
72:
67:
63:
62:
57:
53:
52:
47:
43:
42:
39:
15:
9:
6:
4:
3:
2:
983:
972:
969:
967:
964:
962:
959:
957:
954:
952:
949:
947:
944:
942:
939:
937:
934:
932:
929:
927:
924:
922:
919:
918:
916:
901:
898:
897:
895:
891:
885:
882:
880:
879:Yeo Hiap Seng
877:
875:
872:
870:
867:
865:
862:
860:
857:
855:
852:
851:
849:
845:
839:
836:
834:
831:
829:
826:
824:
821:
819:
816:
814:
811:
810:
808:
804:
800:
793:
788:
786:
781:
779:
774:
773:
770:
763:
760:
757:
753:
752:
747:
744:
741:
740:
735:
732:
730:
727:
726:
717:
713:
710:
706:
703:
699:
696:
692:
689:
685:
682:
678:
674:
673:
660:
656:
651:
646:
642:
638:
634:
627:
625:
617:
616:
612:
608:
605:
600:
592:
588:
583:
578:
574:
570:
566:
559:
552:
548:
542:
534:
532:0-910240-11-6
528:
524:
520:
513:
506:
501:
495:
490:
484:
479:
472:
468:
462:
454:
450:
444:
436:
432:
426:
418:
414:
413:"papa kui ai"
408:
404:
393:
392:
388:
385:
384:
380:
378:
375:
374:
370:
364:
359:
352:
350:
346:
342:
338:
334:
329:
327:
323:
319:
309:
307:
303:
299:
295:
291:
286:
283:
279:
278:
273:
269:
268:
267:Lactobacillus
263:
259:
249:
247:
243:
238:
236:
227:
223:
220:
216:
208:
203:
195:
186:
184:
180:
175:
172:
167:
166:paʻi ʻai
162:
157:
152:
147:
146:papa kuʻi ʻai
141:
139:
135:
131:
128:
124:
113:
109:
104:
103:
100:
96:
92:
89:
85:
81:
78:
74:
71:
68:
64:
61:
58:
54:
51:
48:
44:
37:
32:
22:
21:Poi (dessert)
966:Staple foods
832:
749:
737:
680:
643:(2): 69–74.
640:
636:
613:
599:
575:(2): 69–74.
572:
568:
558:
541:
522:
512:
500:
489:
478:
470:
461:
453:wehewehe.org
452:
443:
435:wehewehe.org
434:
425:
417:wehewehe.org
416:
407:
389:
381:
330:
315:
292:or Hawaiian
287:
282:fermentation
275:
265:
255:
252:Fermentation
245:
241:
239:
232:
212:
206:
176:
142:
122:
121:
80:Cook Islands
49:
971:Taro dishes
369:Food portal
294:lomi salmon
290:salted fish
130:staple food
127:traditional
915:Categories
900:Plant milk
399:References
320:, high in
318:low in fat
302:buttermilk
277:Geotrichum
270:bacteria,
256:Poi has a
219:breadfruit
134:Polynesian
961:Porridges
859:Cool Whip
806:Beverages
553:, pg. 295
337:baby food
322:vitamin A
70:Polynesia
823:Horchata
659:15481740
607:Archived
591:15481740
521:(1972).
355:See also
316:Taro is
246:poi ʻulu
893:Related
869:Mr Bean
813:Amazake
650:1482315
582:1482315
391:Nilupak
262:texture
179:ferment
171:viscous
132:in the
847:Brands
838:Sikhye
828:Kokkoh
818:Douzhi
657:
647:
589:
579:
549:
529:
341:gluten
274:, and
272:yeasts
183:yogurt
151:pestle
105:
88:Hawaii
884:Oatly
854:Alpro
762:"Poi"
347:or a
306:rolls
258:paste
235:Hāloa
209:1890)
207:circa
125:is a
60:Purée
50:Popoi
874:Silk
756:Maui
655:PMID
587:PMID
547:ISBN
527:ISBN
383:Fufu
138:taro
56:Type
833:Poi
645:PMC
577:PMC
242:imu
123:Poi
28:Poi
917::
748:.
736:.
679:,
653:.
639:.
635:.
623:^
585:.
571:.
567:.
469:,
451:.
433:.
415:.
351:.
328:.
308:.
140:.
86:,
82:,
791:e
784:t
777:v
661:.
641:7
593:.
573:7
535:.
455:.
437:.
419:.
153:(
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
_(14591199899).jpg)
