Poi

Poi
Related Category: Food and Cooking
slightly fermented, sticky food paste eaten in the Pacific islands, usually accompanied with meat, fish, or vegetables. It is made by grinding or pounding the roasted, peeled roots of the taro.

Poi does tend to ferment as it ages. It can usually only be stored for about five days. As the aging process begins, poi gets increasingly bitter.

Poi - Hawaiian dish of cooked and pounded taro root.
Polenta - Italian cornmeal pudding or mush, eaten hot or cold, usually with sauce and / or meats. It may be cooled and fried after cooking.

poi Pronunciation: POY Notes: Hawaiians make this out of taro root, which is cooked, pounded into a paste, and then sometimes fermented.

Poi:
A Hawaiian dish made from cooked taro root that has been pounded to a smooth paste and mixed with water.
Point of sale (pos) (food industry term): ...

Poi (Hawaiian): Taro root, fermented for 3 days to give acidic taste, mixed with water and made into a paste which is eaten with fingers.
Poire Belle-Helene (France): French dessert with pears on ice-cream balls and covered with black chocolate.

potjie (poi-key) - Potjie is a lided, almost spherical cast-iron pot (usually black) with three legs, which is made for use over an open fire.

Poi: staple starch of the Hawaiian diet, made from boiled taro root
Poke: raw fish with seaweed and sesame oil
Puaa: pig or pork
Pupu: appetizer, hors d'oeuvre
Saimin: ramen-like noodle soup of local invention ...

A luau (Hawaiian lu'au) is a traditional Hawaiian feast that normally features foods such as poi, kalua pig (pork prepared in an imu, or earth oven), poke, and lomi salmon, among others.

The American variety is called "dasheen." Although acrid in the raw state, taro has a nut-like flavor when cooked. "Poi" is made from taro root. Taro can be boiled, fried, baked, and used in soup. Taro Leaf ...

known as the dasheen, eddo and kalo in many areas of the world including West Africa, Asia, Central America, South America and the Caribbean and Polynesian islands. This root is most well-known as the ingredient of the Hawaiian dish poi, ...

Europe: rakfisk, sauerkraut, surströmming, mead, elderberry wine, salami, prosciutto, cultured milk products such as quark, kefir, filmjölk, crème fraîche, smetana, skyr.
Oceania: poi, kaanga pirau (rotten corn) ...

frying, steaming, and sautéing, and has a nut-like, potato flavor. The larger Taro Roots have a sweeter flavor but are drier than the smaller roots. They are eaten as a vegetable or added to soups and stews. Taro is a key ingredient in Hawaiian Poi.

See also: Cooking, Taro, Paste, Flavor, Potato