Poi is a Hawaiian word for the primary Polynesian food staple made from the corm of the kalo plant (known widely as taro). Poi is produced by mashing the cooked corm (baked or steamed) to a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency. Download high resolution version (900x900, 280 KB) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Hawaiian is the ancestral language of the indigenous people of the Hawaiian Islands, the Hawaiians, a Polynesian people. ... Polynesia (from Greek, poly = many and nesi = island) is a large grouping of over 1,000 islands in the central and southern Pacific Ocean. ... A corm is a short, vertical, swollen underground stem of a plant (usually one of the monocots) that serves as a storage organ to enable the plant to survive winter or other adverse conditions such as summer drought and heat (estivation). ... Binomial name Colocasia esculenta (L.) Schott This article is about the plant. ...

The bowl of poi was considered so important and sacred a part of daily Hawaiian life that whenever a bowl of poi was uncovered at the family dinner table, it was believed that the spirit of Hāloa, the ancestor of the Hawaiian people, was present. This is because Hawaiians believed that the taro plant, or kalo, was the original descendant of the Hawaiian people. Because of that, all conflict among family members had to come to an immediate halt.

Most first-time tasters describe poi as resembling library paste—more an allusion to the texture than the flavor, which is delicate. Poi is an acquired taste, but quickly makes converts of those who persist. The flavor changes distinctly once the poi has been made. Fresh poi is sweet and excellent all by itself. Each day thereafter the poi loses sweetness and turns slightly sour. The speed of this fermentation process depends upon the bacteria level in the poi. The bacteria is harmless, and some would even say beneficial. To slow the souring process, poi should be stored in a cool, dark location (such as a kitchen cupboard). Poi stored in the refrigerator should be squeezed out of the bag into a bowl, and a thin layer of water drizzled over the top to keep a crust from forming.

Sour poi is still quite edible with salted fish or lomi salmon on the side. Some would reasonably argue that poi is inedible beyond five days. Sourness is prevented by freezing or dehydrating, although the resulting poi tends to be bland in comparison with the fresh product. For best thawing results place in a microwave with a layer of tap water over the surface of the frozen poi. Sour poi is also an excellent cooking ingredient, particularly in breads and rolls. It has a smooth, creamy "mouth feel," but no fat. Lomi salmon (also known as lomi-lomi salmon) is a seafood dish that originated in Hawaii. ...

Poi has been used as a milk substitute for babies born with an allergy to dairy products, because of its nutritional value. A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... An allergy or Type I hypersensitivity is a immune malfunction whereby a persons body is hypersensitised to react immunologically to typically nonimmunogenic substances. ...

Poi should not be confused with Tahitian po'e, which is a sweet, pudding-like dish made with bananas, papaya, or mangoes cooked with manioc and coconut cream. Tahiti is the largest island in French Polynesia, located in the archipelago of Society Islands in the southern Pacific Ocean, at 17°40′ S 149°30′ W. The island had a population of 169,674 inhabitants at the 2002 census. ... Species Hybrid origin; see text A banana is a tree-like plant (though strictly a herb) of the genus Musa in the family Musaceae, closely related to plantains. ... Binomial name Carica papaya L. The papaya, also known as mamao, tree melon, or pawpaw (not to be confused with the true pawpaw), is the fruit of the tree Carica papaya. ... Species Mangifera altissima Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera foetida Mangifera indica Mangifera kemanga Mangifera longipes Mangifera macrocarpa Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera siamensis The mango (Mangifera spp. ... Binomial name Manihot esculenta Crantz Cassava or manioc (Manihot esculenta; also yuca in Spanish, and mandioca, aipim, or macaxera in Portuguese) is a woody perennial shrub of the spurge family, that is extensively cultivated as an annual crop for its edible starchy tuberous root. ... Binomial name Cocos nucifera L. Also a song by Harry Nilsson The Coconut Palm (Cocos nucifera), is a member of the Family Arecaceae (palm family). ...

External link

• Hawaiian Poi Information Poi facts, nutritional information, and recipes.