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Hawaiian poi for babies
Taro paste for babies
6m+ · Fully cooked taro pounded with water into a smooth, sticky paste, served fresh
Poi, cooked taro (kalo) pounded with water, is the oldest staple of Hawaiʻi, and it was traditionally among the first foods given to babies across the islands; you can still buy it fresh by the bag at markets in Honolulu and on Kauaʻi. Fresh poi is mild, smooth and gently sweet, with a lilac-grey colour; left a few days it ferments and turns sour, which adults love but a baby is better without. Taro must be cooked right through, because raw taro contains crystals that irritate the mouth. Nothing else is added: no salt, sugar or honey. It is free of the major allergens. Chef's tip: wear gloves to peel raw taro, and cook a test piece; if it tingles on your tongue, it needs longer.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Baby & toddler safety
- Age: from 6 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 1 ⅛ lb taro root (kalo)1 large or 2 medium corms
- 2 litres waterfor boiling
- ¾ cup cooled boiled waterfor mashing, added little by little
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What you'll need
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Method
0/5 doneStep 1: Scrub 1 ⅛ lb taro root (kalo) well. Put it whole and unpeeled in a large pan with 2 litres water, bring to the boil and simmer, covered, for 60–75 minutes, topping up with boiling water, until a skewer slides into the very centre with no resistance.
75 minStep 2: Drain and cool until you can handle it, then peel off the skin with a knife (wear gloves if your skin is sensitive) and trim any hard or discoloured bits.
10 minStep 3: Cut into chunks and mash firmly with a potato masher or pound with a pestle, adding ¾ cup cooled boiled water a spoonful at a time, until smooth, sticky and glossy. A blender works too.
5 minStep 4: For a six-month-old, keep loosening with boiled water until the poi is a soft, smooth purée that drops off a spoon. Common mistake: serving it thick and gluey; poi that is too stiff can stick in a baby's throat.
Step 5: Serve fresh and lukewarm. Cool any leftover quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. Reheat only once until piping hot throughout, then cool before serving.
Nutrition per serving
- Calories
- 95 kcal
- Protein
- 1 g
- Carbs
- 23 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hawaiian poi for babies take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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