For Kanu Hawaii's Eat Local Challenge 2010, I wanted to make poi at home. I've never done this before and was surprised by just how doable making poi at home can be! I now plan to make poi regularly using my food processor.
@djpx49 I think our modern poi with water added goes bad fast...in days. When pounded with no water and left thick, it could be stored for months. I saw a few videos on youtube of Daniel Anthony showing how to cook up months old "poi"
Why do Hawaiians make poi instead of just eating cooked like the rest of us??(ie. Fijians, Tongans, Samoans ect). I'm just wondering, I'm not trying to make trouble or anything like that. I've never tried poi but i couldn't imagine it being better than fresh Dalo/Kalo/Taro cooked in the Lovo/Umu. It is the bestest with a 10th dan Black belt in Awesomeness IMHO
@groundnpounder you are right...it is great cooked as you suggested. But pounded allows for everyone in the community to eat including babies and the very old. I'm sure there are other reasons but that comes to mind.
I just came back from Hawaii a few days ago and decided to make poi at home. I boiled the taro with the skins on for about an hour. The skins just pulled right off. Saves a LOT of time instead of peeling them raw. No itching. I let the boiling do all the work. Also by boiling whole I didn't loose taro in the pot. Love the food processor idea. I used a wooden pounder and beat it for 30 min. Woke up next day with sore wrists.
WTF!! Taro does not go bad quickly! It was used by islander as food for long distance voyages from on island to another
djpx49 3 months ago
@djpx49 I think our modern poi with water added goes bad fast...in days. When pounded with no water and left thick, it could be stored for months. I saw a few videos on youtube of Daniel Anthony showing how to cook up months old "poi"
olinlagon 16 hours ago
Why do Hawaiians make poi instead of just eating cooked like the rest of us??(ie. Fijians, Tongans, Samoans ect). I'm just wondering, I'm not trying to make trouble or anything like that. I've never tried poi but i couldn't imagine it being better than fresh Dalo/Kalo/Taro cooked in the Lovo/Umu. It is the bestest with a 10th dan Black belt in Awesomeness IMHO
groundnpounder 7 months ago
@groundnpounder you are right...it is great cooked as you suggested. But pounded allows for everyone in the community to eat including babies and the very old. I'm sure there are other reasons but that comes to mind.
olinlagon 16 hours ago
I just came back from Hawaii a few days ago and decided to make poi at home. I boiled the taro with the skins on for about an hour. The skins just pulled right off. Saves a LOT of time instead of peeling them raw. No itching. I let the boiling do all the work. Also by boiling whole I didn't loose taro in the pot. Love the food processor idea. I used a wooden pounder and beat it for 30 min. Woke up next day with sore wrists.
bootsntrails 8 months ago
@bootsntrails you have the right idea! Never again will I work with raw taro like that :-)
olinlagon 16 hours ago