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Poi

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description Poi Overview

Poi is a traditional Hawaiian staple food made from fermented taro root (Colocasia esculenta) that has been cooked, pounded, and thinned with water, serving as a cultural cornerstone of Native Hawaiian diet.

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What is poi made from?

Poi is made from cooked taro root, or Colocasia esculenta. The cooked corm is pounded into a paste and thinned with water to reach the desired consistency.

Why does poi ferment?

Fresh poi can ferment naturally because microorganisms act on the starches in the taro. This gives older poi a tangier flavor, while fresh poi is milder and sweeter.

How is poi traditionally eaten?

Poi is commonly eaten as a staple alongside Hawaiian foods such as kalua pig, fish, and vegetables. It is traditionally scooped with the fingers, although a spoon is also common.

Why is poi important in Native Hawaiian culture?

Poi is more than a side dish because taro, or kalo, has deep cultural importance in Native Hawaiian tradition. It has long served as a central carbohydrate in the Hawaiian diet and in community meals.

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