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Randy Mayor
Yield 3 cups (serving size: 1/4 cup)
Like grits in the American South, poi is a bland Hawaiian side dish that you serve plain and let people season with salt or pepper. Look for taro in the produce department with other tubers, or order from


  • 2 quarts plus 1 1/4 cups water, divided
  • 1 1/2 pounds taro root, unpeeled

Nutrition Information

  • calories 5
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.4 g
  • carbohydrate 1.1 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 1 mg
  • calcium 6 mg

How to Make It

  1. Bring 2 quarts water to a boil in a medium saucepan. Add taro; cook 40 minutes or until tender. Drain; cool 15 minutes. Peel; discard skin. Roughly chop taro. Place taro and 1 cup water in a blender; process until smooth. Add remaining 1/4 cup water, 1 tablespoon at a time, until desired consistency.

Cook's Notes

Look for taro in the produce department with other tubers, or order from