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214:, created some time after initial settlement from Polynesian explorers. While mashing food does occur in other parts of the Pacific, the method involved was more rudimentary. In western Polynesia, the cooked starch was mashed in a wooden bowl using a makeshift pounder out of either the stem of a coconut leaf or a hard, unripe
285:
process depends upon the bacterial level present in the poi, but the souring process can be slowed by storing poi in a cool, dark location. To prepare commercial poi that has been stored in a refrigerator, it is squeezed out of the bag into a bowl (sometimes adding water), and a thin layer of water
301:). Sourness can be prevented by freezing or dehydrating fresh poi, although the resulting poi after defrosting or rehydrating tends to taste bland when compared to the fresh product. Sour poi has an additional use as a cooking ingredient with a sour flavor (similar to
170:
to liquid. In Hawaii, this is informally classified as either "one-finger", "two-finger", or "three-finger", alluding to how many fingers are required to scoop it up (the thicker the poi, the fewer fingers required to scoop a sufficient mouthful).
218:
with several wooden pegs stuck into it. The origins of poi coincided with the development of basalt pounders in the
Marquesas, which soon spread elsewhere in eastern Polynesia, with the exception of New Zealand and Easter Island.
234:, the legendary ancestor of the Hawaiian people, was present when a bowl of poi was uncovered for consumption at the family dinner table. Accordingly, all conflict among family members was required to come to an immediate halt.
265:. The flavor changes distinctly once the poi has been made; fresh poi is sweet and edible; each day thereafter, the poi loses sweetness and turns sour due to a natural fermentation that involves
483:
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is put over the part exposed to air to keep a crust from forming on top. New commercial preparations of poi require refrigeration, but stay fresh longer and taste sweeter.
222:
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677:
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166:. Water is added to the paste during mashing, and again just before eating, to achieve the desired consistency, which can range from highly
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241:, which is also used to cook other types of food such as pork, carrots, and sweet potatoes. Breadfruit can also be made into poi (i.e.
281:
fungi. Therefore, some people find fermented poi more palatable if it is mixed with milk or sugar or both. The speed of this
190:
230:
Poi was considered such an important and sacred aspect of daily
Hawaiian life that Hawaiians believed that the spirit of
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Hawaiians traditionally cook the starchy, potato-like heart of the taro corm for hours in an underground oven called an
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Ring-type and pedestal-type poi pounders found only on the island of Kauai on display at the Kauai Museum
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691:, The National Center for Biotechnology Information, 23 June 2006. Retrieved on 13 November 2012.
257:-like texture and a delicate flavor when freshly prepared in the traditional manner, with a pale
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755:, Vol. 10 No. 2 (April 2006). Article about community commercial kitchen in Kipahulu,
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to produce large quantities for retail distribution. This initial paste is called
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140:. Traditional poi is produced by mashing cooked taro on a wooden pounding board (
289:
Sour poi is still edible, but may be less palatable, and is usually served with
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231:
157:
182:. A layer of water on top can prevent fermenting poi from developing a crust.
156:) made from basalt, calcite, coral, or wood. Modern methods use an industrial
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879:
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20:
678:"Powered by Poi Kalo, a Legendary Plant, Has Deep Roots in Hawaiian Culture"
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659:
591:
306:
262:
254:
79:
245:), Hawaiians however consider this inferior in taste to that of the taro.
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color that naturally comes from the taro corm. It has a smooth, creamy
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387:– West African dish made from mashed cassava, yams, plantain, and taro
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Native
Planters in Old Hawaii: Their Life, Lore and Environment
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Poi can be eaten immediately, when fresh and sweet, or left to
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and become sour, developing a smell reminiscent of plain
340:. It is supposed to be easy to digest. It contains no
698:, POI, 22 December 2009. Retrieved on 11 November 2012.
484:
The
Breadfruit Culture Complex in Oceania - みんぱくリポジトリ
712:, POI, 24 March 2009. Retrieved on 11 November 2012.
705:, POI, 24 March 2009. Retrieved on 11 November 2012.
395:– Filipino delicacies made from mashed starchy foods
359:
546:McGee, Harold. On Food and Cooking. Scriber, 2004.
719:, POI, 26 May 2005. Retrieved on 12 November 2012.
684:, July/August 2007. Retrieved on 13 November 2012.
526:. Honolulu, HI: Bishop Museum Press. p. 153.
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161:
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16:Traditional staple food in the Polynesian diet
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518:Craighill Handy, E. S.; Handy, Elizabeth G.;
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563:
344:, making it safe to eat for people who have
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777:
627:
625:
649:
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210:Poi is thought to have originated in the
40:A bowl of poi showing typical consistency
765:. YouTube video about the making of Poi.
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197:
189:
622:
914:
313:Nutrition and dietary and medical uses
185:
772:
703:"Got Poi? The Original Hawaiian Diet"
468:"In Hawaii, Poi is the Staff of Life"
798:
332:Poi has been used specifically as a
696:"Poi – The Ancient 'New' Superfood"
13:
670:
14:
983:
723:
508:, Retrieved on November 13, 2012.
450:"Nā Puke Wehewehe ʻŌlelo Hawaiʻi"
378:List of ancient dishes and foods
362:
106:
34:
598:
557:
495:GRAIN | Seedling | 2006 | Haloa
248:
687:Amy C. Brown and Ana Valiere,
632:Brown, AC; Valiere, A (2004).
564:Brown, AC; Valiere, A (2004).
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511:
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460:
442:
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297:on the side (as in the lyrics
1:
743:, Vol. 11, No. 4 (July 2007).
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202:Hawaiian men pounding taro (
7:
689:"The Medicinal Uses of Poi"
634:"The medicinal uses of poi"
566:"The medicinal uses of poi"
355:
194:Hawaiians eating poi (1889)
10:
988:
18:
932:French Polynesian cuisine
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847:
806:
305:), usually in breads and
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75:
65:
55:
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19:Not to be confused with
942:Native Hawaiian cuisine
752:Maui No Ka 'Oi Magazine
740:Maui No Ka 'Oi Magazine
682:NO KA 'OI Maui Magazine
619:Vol.11 No.4 (July 2007)
616:Maui No Ka 'Oi Magazine
162:
152:
142:
717:"Where Can I Buy Poi?"
701:Stacy Yuen Hernandez,
227:
207:
195:
865:International Delight
710:"What Is Poi Anyway?"
506:"What Is Poi Anyway?"
327:complex carbohydrates
225:
201:
193:
927:Cook Islands cuisine
759:, where poi is made.
336:for babies, or as a
186:History and culture
30:
957:Polynesian cuisine
747:"Kipahulu Kitchen"
730:The History of Poi
694:Pamela Noeau Day,
610:2011-10-08 at the
472:The New York Times
350:gluten intolerance
228:
208:
196:
26:
909:
908:
708:Marcia Z. Mager,
466:Robert Trumbull,
325:, and abounds in
299:"my fish and poi"
212:Marquesas Islands
146:), with a carved
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97:Starchy vegetable
46:Alternative names
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952:Oceanian cuisine
800:Milk substitutes
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735:"Powered By Poi"
715:Craig W. Walsh,
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605:"Powered By Poi"
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136:diet, made from
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94:Main ingredients
84:French Polynesia
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947:National dishes
937:Fermented foods
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671:Further reading
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612:Wayback Machine
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432:"pohaku kui ai"
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334:milk substitute
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153:pōhaku kuʻi ʻai
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76:Region or state
66:Place of origin
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724:External links
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638:Nutr Clin Care
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570:Nutr Clin Care
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552:978-0684800011
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520:Pukui, Mary K.
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346:celiac disease
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158:food processor
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112:Media: Poi
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414:"papa kui ai"
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268:Lactobacillus
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163:paʻi ʻai
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143:papa kuʻi ʻai
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21:Poi (dessert)
967:Staple foods
833:
750:
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681:
644:(2): 69–74.
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576:(2): 69–74.
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454:wehewehe.org
453:
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436:wehewehe.org
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418:wehewehe.org
417:
408:
390:
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331:
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293:or Hawaiian
288:
283:fermentation
276:
266:
252:
249:Fermentation
242:
238:
236:
229:
209:
203:
173:
122:
121:
80:Cook Islands
49:
972:Taro dishes
370:Food portal
295:lomi salmon
291:salted fish
130:staple food
127:traditional
916:Categories
901:Plant milk
400:References
321:, high in
319:low in fat
303:buttermilk
278:Geotrichum
271:bacteria,
253:Poi has a
216:breadfruit
134:Polynesian
962:Porridges
860:Cool Whip
807:Beverages
554:, pg. 295
338:baby food
323:vitamin A
70:Polynesia
824:Horchata
660:15481740
608:Archived
592:15481740
522:(1972).
356:See also
317:Taro is
243:poi ʻulu
894:Related
870:Mr Bean
814:Amazake
651:1482315
583:1482315
392:Nilupak
263:texture
176:ferment
168:viscous
132:in the
848:Brands
839:Sikhye
829:Kokkoh
819:Douzhi
658:
648:
590:
580:
550:
530:
342:gluten
275:, and
273:yeasts
259:purple
180:yogurt
148:pestle
105:
88:Hawaii
885:Oatly
855:Alpro
763:"Poi"
348:or a
307:rolls
255:paste
232:Hāloa
206:1890)
204:circa
125:is a
60:Purée
50:Popoi
875:Silk
757:Maui
656:PMID
588:PMID
548:ISBN
528:ISBN
384:Fufu
138:taro
56:Type
834:Poi
646:PMC
578:PMC
239:imu
123:Poi
28:Poi
918::
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737:.
680:,
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640:.
636:.
624:^
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568:.
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82:,
792:e
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778:v
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536:.
456:.
438:.
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150:(
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
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