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For those who've never heard of poi, this quirky history of the traditional Hawaiian dish serves as a tasty starting point. Like vegemite or durian, poi is one of those local specialties that are often diplomatically described as an acquired taste. Poi's key ingredient is taro, a leafy vegetable with thick roots that's been cultivated for over 2,000 years. The Polynesians brought it to Hawaii in the sixth century, and it's been an island staple ever since. The recipe for poi is very simple. Cook a taro root, or corm, in
a traditional underground oven for several hours. Using heavy stones, pound the cooked root into a thick paste. Add water and -- voila! -- you've got poi. If you're peckish for poi but don't have any taro (or an underground oven), you can always mail order it directly from Maui. Be sure to specify if you want one, two, or three finger poi -- consistency is everything.
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