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    Home / Side Dish / Poi

    Poi

    Traditional fermented taro paste, slightly tangy — a Hawaiian staple.

    ⏱ 15 minPrep time
    🔥 60 minCook time
    🍽 6Servings
    🏷 Side DishCategory
    ☆☆☆☆☆No ratings yet

    Traditional fermented taro paste, slightly tangy — a Hawaiian staple.

    The staff of life, pounded fresh

    Steamed taro pounded with water into a smooth, slightly tangy paste — the ancient Hawaiian staple that pairs with everything.

    Hawaiian recipes →

    Step by stepInstructions

    1. Steam the taro chunks until very tender, about 40 minutes; drain and cool slightly.
    2. Mash or pound the taro, adding water gradually until smooth and thick but pourable.
    3. Season with salt, if using, and adjust the consistency with more water.
    4. Serve fresh — poi is best within a day or two.
    5. Store any leftovers covered in the fridge; it will thicken as it ferments.

    💡 Chef tips & storage

    Poi is meant to ferment slightly — that's the tang. Thin it with water before serving if it thickens.

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    Recipe details

    Prep15 min
    Cook60 min
    Servings6
    CategorySide Dish
    PublishedAugust 16, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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