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Randy Mayor Photo by: Randy Mayor

Poi

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 www.melissas.com.

Cooking Light MARCH 2005

  • Yield: 3 cups (serving size: 1/4 cup)

Ingredients

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

Preparation

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.

Note:

Look for taro in the produce department with other tubers, or order from www.melissas.com.

Nutritional Information

Amount per serving
  • Calories: 5
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 1.1g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 1mg
  • Calcium: 6mg
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Poi Recipe

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