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Poi: A Traditional Hawaiian Recipe for Fermented Taro Root

Poi: A Traditional Hawaiian Recipe for Fermented Taro Root

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When I started researching traditional first baby foods, I came across poi. This is a traditional food in Hawaii, which is fermented taro root.

Poi as a First Food

Poi is an easily digestible first baby food, due to fermentation. However, the poi recipe I am sharing is not just for babies; it is for everyone to enjoy. I have been eating it on my homemade crackers and it is delicious. Don’t neglect to add plenty of healthy fat to this recipe. It is very satiating this way.

Traditionally, poi is made by baking the taro root underground. It is peeled and the taro is pounded on a wooden board, which makes it stretchy. Pounding it also helps to sour it, aiding in fermentation.

My baby loves this recipe and kicks her feet together in excitement whenever I serve it to her! She especially loves it mixed with meat puree. It is so fun to see how much she enjoys eating new food.

First Foods for Baby

What are some other great first foods? According to the Weston A. Price Foundation, giving your baby a soft boiled pasture raised egg yolk with a pinch of sea salt is a wonderful first food. It is also good to grate some frozen raw grass fed beef liver (frozen for at least 14 days) on top of the soft boiled egg yolk. I tried giving my baby egg yolk and she loved it, but I think she had a slight negative reaction. Therefore, I am waiting a little longer to introduce egg yolks to her.

Other Fermented Foods

The recipe for poi I am sharing is a great one to get started making ferments in your kitchen. However, if you want to keep exploring, try making sauerkraut, raw yogurt, milk kefir, water kefir, and kombucha. I have included video tutorials for most of these ferments and they are all relatively easy to make. When you get in the habit of making them, they are wonderful healthy additions to your diet.

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Poi: A Traditional Hawaiian Recipe for Fermented Taro Root
 
Author:
Ingredients
  • Approximately 3.85 pounds of taro root or sweet potatoes
  • 2 tablespoons coconut oil
  • 2 tablespoons pasture raised lard (you may also substitute butter or ghee for the fat in this recipe)
  • 1½ tablespoons sea salt
  • 6 tablespoons of sauerkraut juice or juice from another fermented vegetable or whey
  • Filtered water, breast milk or broth to thin out (obviously use water or broth if you are using it for a family dish!)
Instructions
  1. Preheat oven to 300 degrees.
  2. Wash taro root or sweet potatoes and poke holes all over them with a fork or knife.
  3. Bake for approximately 2 hours or until soft inside.
  4. Open the taro root and scoop out taro into a large bowl. Discard the skin.
  5. Sprinkle sea salt and sauerkraut juice or whey all over.
  6. Mix well with a spoon.
  7. Cover with a towel and secure with a rubber band.
  8. Leave on the counter to ferment for at least 24 hours.
  9. After 24 hours, melt fat in a saucepan.
  10. Uncover the taro root and scoop into a food processor.
  11. Add melted fat and additional water, broth or breast milk if needed to thin out consistency.
  12. Serve to your baby and or family and enjoy!

Below is a video of how poi is traditionally made. Let me know in the comments what you think!

Poi: A Traditional Hawaiian Recipe for Fermented Taro Root

 

3 comments

  1. Aileen says:

    Hello, I read this and wanted to flag for readers that this is not a recipe for traditional poi, nor is it an “improvement” by adding more ingredients. This is an example of taking a cultural recipe out of its context and is not only inaccurate, but disrespectful. It is cultural appropriation. Poi does not contain breast milk, broth, the addition of “healthy fats,” lard (which wouldve been introduced by European colonizers), butter, ghee (which is South Asian), sauerkraut juice (This should be obvious), etc. It is alreasy a complete food and serves a purpose developed over generations, and it does not need to be mixed with imaginings of a Eurocentric Weston A Price diet. I grew up in Hawai’i and witnessed the deep meaning of kalo and poi among the Native community, for food sovereignty, health and reconnection to land. Do go to Hawai’i and share this recipe with the actual community there – see if they think it’s an accurate representation of “traditional poi.” And as a Filipino and Asian American chef and nutritionist I’ve worked to recover and lift up my own healing cultural food practices. I see many of foods and crops and medicines turned into “wellness trends” and stripped of their meaning. Please rename your recipe something more accurate – the only thing in common with actual poi is taro, and there are hundreds of taro varieties, some of which are not even used for poi. Call this Sauerkraut Butter & Breast Milk Taro Mash. But this is not poi.

    • Sarah says:

      Hi Aileen – thank you for visiting my page. I am not trying to disrespectful at all, so I am surprised to hear you say that along with the other things you have said. While my recipe creation may not be the original poi, it is my own personal spin on it. How many times have you seen chefs or individuals put their own spin on recipes? Are you saying that others do not have the right to put their own spin on recipes unless they are of that cultural descent? If that were the case, we wouldn’t have so many other cuisines and we would not have innovation in the kitchen. I am a mixture of different backgrounds, one of them being Italian. Many people have “culturally appropriated” Italian cuisine, but I am okay with that. We all know in the USA that many of the cuisines we try here are not authentic because restaurant owners don’t believe Americans are interested in the true cuisine. My husband and my in-laws are of Hispanic descent and they never shame me for trying new foods or putting my own spin on recipes – they encourage it. When you point out the different options I offer and their origins, are you trying to make the point that only people of those cultures have the right to use those ingredients? That is really too bad if you think that. I have loved experimenting and trying many different cuisines of the world. Without cultural cuisines coming together, we wouldn’t have chaufa (Chinese & Peruvian), Tex-Mex, Indo-Chinese, Korean-Mexican fusion (one of my favorites!) or so many others. Some of my greatest food memories are when I spent 4 months in China tasting the different regional cuisines. They had a huge variety of dishes everywhere I went and I’m certain that over time that cuisines have come together there from different minorities (China has 55 ethnic minorities). What I am trying to say is a lot of people wouldn’t get to experience the world without cross-cultural cuisines as many of us can’t afford to travel all over.

    • Tussock says:

      Heaven help us… what absolute nonsense – cultural appropriation?? What next… I’ll leave it at that as Sarah has said it all.

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