What You Need to Know
Poi is made from fermented taro root (Colocasia esculenta) which undergoes lactic acid fermentation. The process is influenced by temperature and time, with optimal conditions around 20-25°C/68-77°F for 2-3 days to 1-2 weeks.
Steps
- 1.
Pa'i'ai (Hawaii): Undiluted fermented taro paste used in traditional ceremonies
- 2.
Kulolo (Hawaii): Fermented poi mixed with coconut milk and baked into pudding
- 3.
Poi balls (Modern Hawaiian fusion): Fermented poi used as binding agent for fried snacks
The Science
Primary Reaction
Lactic acid fermentation