What is Poi?

POI is a traditional Hawaiian and Polynesian food made by cooking and then crushes the roots of TARO. Water is added during the mashing process to achieve the desired consistency. Taro, which can also be called kalo, looks somewhat like a white sweet potato in the shape, although it is usually larger. Both name refers to the same plant and the preparation described above causes POI.

POI, uninitiated, is strong textured and pastes similar to food. Those who try it as adults sometimes compare the appetite for glue. This is often offensive to Hawaii who eat it regularly. For those who know, this food can taste sweet or somewhat acidic as it ages, but has a large religious and traditional background for Hawaii and the inhabitants of many other Polynesian islands where Taro proliferates.

In the Hawaiian legend, Poi evokes Halo, the first Hawaiian. It is said that his spirit came from Tara, as well as the Hawaiian people. When Haloa sits Natabulka E, no arguments are tolerated. So the poi at the table should have all of themNY inspired to compare peacefully. Commercially prepared versions began with Annie Kamakakaulani, which in 1897 began to produce mass quantity and sold them to neighbors. The word got out of her beautiful Poi, and she often sent him to places as far as Canada.

The Industrial Revolution had its influence on this food, and most of it is produced commercially today. It is usually sold in cardboard, although some innovative companies have come up with POI in tubes that can be squeezed for fast food.

Although it was a traditional dinner, already in the 20th century, people experimented with the service of POI in an unusual way. For example, the Moiana Hotel in Hawaii offered Breakfast, which was served with cream and honey. However, the usual way to eat is to immerse two fingers in Poi and licking. The fingers used should be the forefinger and the finger next to it. The use of three fingers can be considered a cHamtivá.

Poi was also a valuable replacement for breast milk or infant nutrition in a number of situations. TARO seems less allergenic than commercial formulas. It has been shown that the thinned versions are helping many infants with extreme food allergies.

This meal tends to be as aging. It can usually be stored for only about five days. As the aging process begins, POI is still bitter. Older Poi is often used in meals as a quarry quarry salmon because the acid taste is complemented by salty salmon. It can be frozen, but many believe that it does without taste. Most people who regularly enjoy POI feel that they should eat fresh for the best possible taste.