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.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

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Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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

Nutrition Facts

5 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.4g; carbohydrates 1.1g; fiber 0.2g; cholesterol 0mg; iron 0.3mg; sodium 1mg; calcium 6mg.
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