Smooth, fermented taro pudding — a staple starch with deep cultural roots in the Pacific.
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.
Serves 4
Cover taro with water, add salt, and boil for 25–30 minutes until fork-tender.
Drain and let steam escape for 5 minutes.
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.
Serve immediately, or cover and leave at room temperature for 12–24 hours for a slightly sour flavour.
Use purple taro for a striking colour.
Thicker poi is scooped with fingers; thinner poi is eaten with a spoon.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Mix with a little coconut cream for richness.
Add banana for a sweeter variant.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 3 days. Fermented poi keeps up to 5 days.
Taro has been cultivated in the Solomon Islands for over 3,000 years and poi represents one of the oldest methods of preparing it for communal meals.
Fresh poi is mild; fermented poi develops sourness. Both are traditional.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (200g / 7.1 oz) · 4 servings total
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