|1 ½ lb. taro roots (rinsed)|
Poi is considered to be the national dish of the Solomon Islands. Taro is an important food crop grown on the islands and it is the main ingredient in Poi. It is a simple side dish which is made by pounding cooked taro roots into a paste. Poi has a delicate flavor and is pale purple in color. It can be eaten as soon as it is made or it can be allowed to naturally ferment for a few days. This is called Sour Poi.
Directions for Preparing Poi
- Fill a saucepan with approximately 2 quarts of water and bring to a boil.
- Place the taro roots into the pot of boiling water.
- Cook for forty (0:40) minutes until the taro roots are tender.
- Drain and discard the water, then allow the taro roots to cool for fifteen (0:15) minutes.
- Use a knife to peel the boiled taro roots.
- Chop the boiled taro roots into large cubes.
- Place the cubes into a blender along with a cup of water.
- Blend the taro roots and water into a smooth paste.
- Add more water and blend if necessary.
- Transfer the Poi to a bowl.
- Season with salt and pepper, then mix well.
The cuisine of the nation state of Solomon Islands has developed over 5000 years of inhabitation and external influences. From the Spanish, the islands received cattle, from the Asians and Indians various spices, exotic vegetables and fruit.