Poi (food) | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-12

This is an audio version of the Wikipedia Article:
Poi (food)


00:01:22 1 History and culture
00:02:41 2 Food
00:03:58 3 Special dietary and medical uses
00:04:26 4 See also



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SUMMARY
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Poi is primarily the traditional staple food in native cuisine of Hawaii, made from the underground plant stem or corm of the taro plant (known in Hawaiian as kalo). 
Traditional poi is produced by mashing the cooked corm (baked or steamed) on a wooden pounding board, papa ku‘i ‘ai, with a pōhaku ku‘i ‘ai, carved basalt pestle. Modern methods use an industrial food processor to produce large quantities for retail distribution. Freshly pounded taro without the addition of water is pa‘i ‘ai and is highly starchy and dough-like. Water is added to the pa‘i ‘ai during mashing and again just before eating to achieve the desired consistency, which can range from highly viscous to liquid. As such, poi can be known as "one-finger,"  "two-finger," or "three-finger" poi depending on the consistency, alluding to how many fingers are required to scoop it up in order to eat it (the thicker the poi, the fewer fingers required to scoop a sufficient mouthful). Poi can be eaten immediately when fresh and sweet, or left a bit longer to ferment.
Poi made from taro should not be confused with

Samoan poi, which is a creamy dessert created by mashing ripe bananas with coconut cream
Tahitian po'e, which is a sweet, pudding-like dish made with bananas, papaya, or mangoes cooked with manioc and coconut cream.