Poi (dish)
Poi is the Hawaiian name for the most important Polynesian staple food , which is made from the tuber of the kalo plant (better known as taro ). Poi is made by pounding the cooked (or baked or steamed) tubers into a chewy mass. Water is added during the mashing as well as before consumption to achieve the desired consistency, which can range from liquid to doughy (the result is then referred to as two-finger poi or three-finger poi , which alludes to how many Fingers you would need to consume it in the respective consistency).
Poi must not be confused with the Tahitian po'e . Po'e is a pudding-like dessert made from bananas , papayas or mangoes with cassava and coconut .
History and economy
The poi bowl was an important and sacred part of everyday Hawaiian life. It was believed that whenever a bowl of poi was uncovered on the family dining table, the spirit of Hāloa, the ancestor of the Hawaiian people, was present. This was based on the Hawaiians' belief that the kalo plant was the original ancestor of the Hawaiian people. Therefore, all conflicts between family members had to cease immediately.
In recent years, pests and labor shortages have resulted in a decline in taro production, which is why there was also a shortage of poi and price increases in Hawaii. At the same time, innovations in poi production have resulted in a longer shelf life and a sweeter taste of poi. However, such products are sold at high prices, have a poorer nutritional composition and require refrigeration.
Poi as a food
Most people who eat poi for the first time describe the taste as glue-like - but this refers to the texture rather than the actual taste.
The taste of poi changes significantly after it is made. Fresh poi is sweet and can be enjoyed as such. With each additional day the poi loses its sweetness and becomes sour. For this reason, some people find poi more pleasant when mixed with milk and / or sugar, although purists disapprove of this and it negates the health benefit over industrial foods.
The speed of this fermentation process depends on the bacteria in the poi. These bacteria are harmless, even more likely to be called useful. To slow down the acidification process, poi should be kept in a dark, cool place (e.g. in the pantry). If poi is stored in the refrigerator, it should be transferred from the bag into a bowl and covered with a thin layer of water to prevent a crust from forming.
Sour poi is also edible when served with salted fish or lomi (salmon). After five days, however, poi is usually considered inedible. The acidification can be prevented by freezing or drying, although the resulting poi is often perceived as bland compared to the fresh product. For best results, cover the frozen poi with a layer of water and then defrost it in the microwave. Sour poi is also used as a cooking ingredient, mostly in bread and rolls. It leaves a smooth, creamy feeling in the mouth.
Other uses
Because of its nutritional value, poi has been used as a milk substitute for babies who are allergic to dairy products. It is also used as baby food for children with severe food allergies.
Web links
Individual evidence
- ^ Poi in Hawaiian Dictionaries
- ↑ grain.org
- ↑ yourproduceman.com ( Memento from May 11, 2006 in the Internet Archive )