Poi Polynesian Cultural Center Recipe

A recipe for Poi Polynesian Cultural Center. See also more Recipes from Hawaii, about Hawaii Dining and our Hawaii Travel Guide.

This Hawaiian Poi luau recipe was provided courtesy of the Polynesian Cultural Center on the northeast shore of Oahu Island in Hawaii. The Polynesian Cultural Center's published luau recipes are similar to the recipes used for their Alii Luau Feast.

Poi, a traditional Hawaiian staple, is a starch dish made by pounding boiled taro roots and mixing with water until it reaches a smooth consistency. "Taro is one of the most nutritious starches on the planet," says Polynesian Cultural Center Ambassador of Aloha Cousin Benny. Some Hawaiians eat their poi with salt, some with sugar, even soy sauce. Some like it thicker or thinner. Others like it several days old for a little extra tang; and malahini, or newcomers, might find it more to their liking at first if they eat it with a bite of kalua pork or lomilomi salmon.

Ingredients

- 1 (16 ounce) bag of fresh poi
- Cold water

Instructions

Place the poi in large bowl. Mix in water by hand, a little at a time, until the poi reaches the desired consistency: 1 finger (thick), 2 finger (medium) or 3 finger (thin).

If you want to store the poi in the refrigerator, add a thin layer of water over the top of the poi to prevent it from drying out.

If the poi is hard when you open it, remove it from bag and place it in a baking pan. Cover it with clear wrap and steam it for 20 minutes.

Poi can be served at room temperature or chilled.

Resources

(to be added)

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Collection of Recipes From Hawaii

Foods of Hawaii Cookbooks

About Dining in Hawaii

Hawaii for Visitors

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