Food
Poi has a paste-like texture and a delicate flavor, with a pale purple color that derives from that of the taro corm. The flavor changes distinctly once the poi has been made. Fresh poi is sweet and edible all by itself. Each day thereafter the poi loses sweetness and turns slightly sour, due to a natural fermentation that involves lactobacillus, yeast and Geotrichum. Because of this, some people find poi more palatable when it is mixed with milk and/or sugar. The speed of this fermentation process depends upon the bacteria level in the poi. 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.
Poi can cause constipation, so it is best to balance by eating fruit.
"Kalo is low in fat, high in vitamin A, and abounds in complex carbohydrates." This key because this tells us that taro is easy to digest, especially for people with delicate stomachs.
An Associate Researcher at the University of Hawai'i, Alvin Huang, said that if a person substitutes their daily carbohydrate intake with poi, they would probably lose weight.
Sour poi is still quite edible with salted fish or lomi salmon on the side. 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 also used as a cooking ingredient, usually in breads and rolls. It has a smooth, creamy mouthfeel.
Taro can also be used in a ton of ways, such as poi, along with taro cakes, kulolo (taro and coconut milk pudding), taro puffs,chips,and cakes along with poi bread, pancakes, and muffins.
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