Solomon Islands Poi

About This Recipe

Poi in the Solomon Islands is made from cooked taro that is pounded or blended to a smooth, slightly tangy paste. Unlike Hawaiian poi which is often served immediately, Solomon Islands poi is sometimes left to ferment for a day, developing a pleasant sour note. It is eaten alongside grilled fish, greens, or simply on its own.

Ingredients

Serves 4

• 1 kgtaro, peeled and cut into chunks
• 1 tspsalt
• 100 mlwater (adjust for consistency)

Instructions

1. 1

   Boil taro

   Cover taro with water, add salt, and boil for 25–30 minutes until fork-tender.

2. 2

   Drain and cool

   Drain and let steam escape for 5 minutes.

3. 3

   Pound or blend

   Pound in a large mortar or blend in a food processor, adding water a little at a time, until the desired consistency is reached — thick and smooth for fresh poi, or thinner for eating with a spoon.

4. 4

   Serve or ferment

   Serve immediately, or cover and leave at room temperature for 12–24 hours for a slightly sour flavour.

Variations

• •

  Mix with a little coconut cream for richness.

• •

  Add banana for a sweeter variant.

Storage

Refrigerate up to 3 days. Fermented poi keeps up to 5 days.

Frequently Asked Questions