Ingredients

7 lb Poi
2 c Water

Preparation

Poi should be fresh, 1 or 2 days old. Freeze dried or bottled
poi may be substituted, although the flavor is more bland. Squeeze
poi from bag into bowl. Gradually add water, mix with hands until
smooth, the consistency of thick paste. Store, covered, in a cool
place. Serve at room temperature. If poi is kept at room temperature
for several days, it will gradually become sour. If refrigerated, it
will sour more slowly but should be covered with a layer of water. It
may be mixed with more water when ready to serve as it hardens when
cold. Source: The Hawaiian Luau Book - Mae Keao.