Poi (food)

Poi is the Hawaiian name for the primary Polynesian staple food, which is generated from the tuber of the kalo plant ( known under the name Taro ). Poi is produced by the cooked (or baked or steamed ) tubers are ground to a viscous mass. During the Zerstampfens and before eating, water is added to achieve the desired consistency, which can range from liquid to dough-like ( The result is then referred to as two -finger poi or three-finger poi, alluding to how many finger, you would need to get it to eat in the respective consistency).

Poi should not be confused with the po'e Tahitian. Po'e is a pudding -like dessert which is made from bananas, papayas or mangoes with cassava and coconut.

History and Economics

The Poi- shell was considered important and sacred part of the Hawaiian everyday life. It was believed that whenever a bowl of poi was uncovered on the dining table of the family, is the Spirit of haloa, the ancestor of the Hawaiian people, currently. This was based on the belief of the Hawaiians based on the kalo plant is the original ancestor of the Hawaiian people. Therefore, all conflicts between family members had to cease immediately.

In recent years, pests and labor shortages had a decrease in taro production, for which reason it was also in Hawaii at Poi to shortages and price increases. At the same innovations have led to the Poi- production in a longer shelf life and a sweeter taste of poi. Such products are, however, sold at high prices and need cooling.

Poi as food

Most people eat Poi for the first time, describe the taste as a glue similar - but this refers more to the consistency as to the actual taste.

The taste of Poi changed significantly after preparation. Fresh poi is sweet and palatable as such. With each passing day, the Poi loses its sweetness and sour. For this reason, some people find Poi enjoyable when it is mixed with milk and / or sugar, although purists frown on this. The speed of this process depends on fermentation by the bacteria of the POI. These bacteria are harmless, even better described as useful. To slow the Versäuerungsprozess, Poi should be stored in a dark, cool place ( eg in the pantry ). When Poi will be stored in the refrigerator, it should be filled out of the bag in a bowl and covered with a thin layer of water to prevent a crust forms.

Also acidic Poi is edible, if one served with salted fish or lomi ( salmon). After five days Poi stops are usually considered inedible. Acidification can be prevented by freezing or drying, although the resulting POI is often perceived as compared with the fresh product as bland. The best results are obtained when the frozen Poi covered with a layer of water and thawing in the microwave. Sour Poi is also used as a cooking ingredient, usually in bread and rolls. It leaves the mouth a smooth, creamy feel.

Others use

Poi was used because of its nutritional value as a milk substitute for babies who suffer from an allergy to dairy products. It is also used as baby food for children with severe food allergies.