Poi Maoli Taro Poi Recipes

POI

Poi image

Provided by Food Network

Time 50m

Number Of Ingredients 2

Ingredients

Taro root, peeled and steamed
Water

Steps:

Mash the taro with a stone pestle, or "poi pounder". Add water until the poi is smooth and sticky.

POI MAOLI (TARO POI)

Poi Maoli (taro Poi) image

Make and share this Poi Maoli (taro Poi) recipe from Food.com.

Provided by Mark O.

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

2 1/2 lbs cooked taro root
2 1/2 cups water

Steps:

Peel the cooked taro and cut into 1-inch cubes.
Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro.
Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.
Continue to mash and turn the pounded taro over each time.
Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.
Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth.
If the poi is kept in a refrigerator it should be mixed with water before storing.
To mix: Add a little water and stir round and round with the hand until all the water is absorbed.
Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.
Store in a cool place or serve immediately.
Or let it stand 2 to 3 days for a sour flavor.

Nutrition Facts : Calories 317.5, Fat 0.6, SaturatedFat 0.1, Sodium 34.1, Carbohydrate 75, Fiber 11.6, Sugar 1.1, Protein 4.2

BLUEBERRY POI

Blueberry Poi image

I created this for fun! It's for vegans and vegetarians or anybody who wants to cut dairy or fats out of their diet. Dreaming about Hawaii, I thought of the poi that I had at a luau. Poi, made from the taro root, has a taste that I thought was similar to tofu!!! So I gave it a little sweetness from honey and poi is light purple-colored so I used blueberries to get that poi look. You could serve this at a summer luau party or eat as a fruit dip. I like it with Mi-Del ginger snaps too! Also, this makes a lot (a full food processor's worth) so cut the recipe in half for fewer people. Enjoy!

Provided by ChefLee

Categories Lunch/Snacks

Time 10m

Yield 1 large bowl blueberry poi, 12-24 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) package firm tofu, drained
1 (16 ounce) package frozen blueberries, thawed
1/4 cup raw honey
2 teaspoons vanilla
1 teaspoon cornstarch
1/2 teaspoon lemon juice

Steps:

Break up the tofu into chunks and put in a food processor with the blueberries. Process until well blended.
Add the honey then continue to process until creamy.
Add in the vanilla, cornstarch, and lemon juice and process one more time until blended and creamy.
Serve with apples, ginger snaps, or anything you want!

Nutrition Facts : Calories 81.5, Fat 1.4, SaturatedFat 0.3, Sodium 4.8, Carbohydrate 15.9, Fiber 1.2, Sugar 14.4, Protein 2.9

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