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POI
(poy)
Polynesian
food staple made from taro
Common
clue: Luau dish; Hawaiian dish; Maui mouthful; Polynesian dish;
Tasty paste; Taro root dish; Paste some find tasty; Roast pig
side dish
Crossword
puzzle frequency:
4 times a year
Frequency
in English language:
72201 / 86800
Video:
Pounding
Poi with Danny
Poi
is a Hawaiian word for the primary Polynesian food staple made
from the stem (called a corm,
a type of rhizome) of the kalo
plant (known widely as taro).
Poi is produced by mashing the cooked corm (baked or steamed) to
a highly viscous fluid. Water is added during mashing and again
just before eating, to achieve a desired consistency ("one-finger
poi" is thicker than "three-finger poi").
Copyright
1999 Craig Walsh – Poi
to the World
The
bowl of poi was considered so important and sacred a part of
daily Hawaiian life that whenever a bowl of poi was uncovered at
the family dinner table, it was believed that the spirit of
Haloa, the ancestor of the Hawaiian people, was present. Because
of that, all conflict among family members had to come to an
immediate halt.
Most
first-time tasters describe poi as resembling library
paste—more
an allusion to the texture than the flavor, which is delicate.
Poi is an acquired taste, but quickly makes converts of those who
persist. The flavor changes distinctly once the poi has been
made. Fresh poi is sweet and excellent all by itself. Each day
thereafter the poi loses sweetness and turns slightly sour. The
speed of this fermentation process depends upon the bacteria
level in the poi. The bacteria is harmless, and some would even
say beneficial. To slow the souring process, poi should be stored
in a cool, dark location (such as a kitchen cupboard). Poi stored
in the refrigerator should be squeezed out of the bag into a
bowl, and a thin layer of water drizzled over the top to keep a
crust from forming.
Sour
poi is still quite edible with salted fish or lomi salmon on the
side. Some would reasonably argue that poi is inedible beyond
five days. Sourness is prevented by freezing or dehydrating,
although the resulting poi tends to be bland in comparison with
the fresh product. For best thawing results place in a microwave
with a layer of tap water over the surface of the frozen poi.
Sour
poi is an excellent cooking ingredient, particularly in breads
and rolls. It has a smooth, creamy "mouth feel," but no
fat.
Poi
has been used as a milk substitute for babies born with an
allergy to dairy products, because of its nutritional value.
Poi
should not be confused with Tahitian po'e,
which is a sweet, pudding-like dish made with bananas, papaya, or
mangoes cooked with manioc and coconut cream.
This
article is licensed under the GNU
Free Documentation License.
It uses material from the Wikipedia
article "Poi".
POI
(245)
25 Tu+ >1 08 Luau dish
17
We >1 99 Luau fare
16
Tu >1 01 Taro dish
15
Tu- >1 06 Hawaiian dish
11
We >1 08 Luau serving
10
We >1 00 Luau chow
8
Tu+ >1 04 Luau food
8
Th- >1 08 Luau staple
7
Th >1 06 Polynesian paste
5
We >1 01 Hawaiian staple
5
Fr- >1 99 Islands dish
5
Tu- >1 07 Luau bowlful
5
Tu- >1 04 Luau treat
5
Th+ >1 04 Maui mouthful
5
Tu+ >1 07 Starchy dish YAM
4
We >1 04 Baked Hawaiian dish
4
Fr- >1 02 Island paste
4
Fr- >1 00 Pacific paste
4
Th- >1 08 Samoan staple
4
We+ >1 06 Taro paste
4
We >1 07 Taro root dish
4
We CSy 03 Taro treat
3
Th- >1 00 Dish of roasted roots
3
We- >1 98 Luau paste
2
Tu- >1 99 Dish made with taro
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