Poi is the universal Polynesian-Melanesian taro paste, with the Solomon variant being distinct from the more-famous Hawaiian poi. Eaten with kokorako (coconut chicken) or fish.
Spoon up Solomon poi — pale purple-gray paste, smooth and slightly elastic, mild aroma. Bite: gentle taro earthiness, slightly sweet, with the smooth texture clinging to the tongue. Dip a piece of kokorako chicken into the poi — its mild flavor highlights the chicken's coconut-milk richness. The Polynesian-Melanesian staple in its purest form.
Taro requires long cooking to break down its tough starches. Hand pounding gives the signature elastic texture; food-processor purees are too smooth.
Variations
Fermented for tangy flavor. With added coconut milk. With sweet potato added. With turmeric for color. Sweet version with sugar. Layered with cassava.
On the Palate
Where Solomon Poi sits in the Solomon Islands flavor cloud
Ingredients
Serves 6How it's made
9 steps · 30 min active · 45 min waiting
- 18 min
Peel and cube 1.5 kg taro root.
- 237 min
Boil in salted water 35-40 min until very tender (knife easily pierces).
- 34 min
Drain (reserve 200 ml cooking liquid).
- 41 min
Transfer taro to a large bowl or mortar.
- 514 min
Pound with a wooden pestle (or mash with a potato masher) until smooth and slightly elastic.
- 64 min
Add reserved liquid 2 tbsp at a time until desired consistency (should be like thick pudding).
- 71 min
Add 1 tsp salt; mix.
- 81440 min
Optional fermentation: cover loosely; let sit at room temperature 24-48 hours for tangy poi.
- 91 min
Serve fresh in bowls alongside kokorako chicken, fish, or any savory dish.
