Poi is a traditional dish made from taro root, which is a staple food in the Polynesian diet. It is believed to have sustained Polynesian travelers during their long voyage to the then-uninhabited islands of Hawaii. Traditional poi is produced by mashing cooked starch on a wooden pounding board, with a carved pestle made from basalt, calcite, coral, or wood. Modern methods use an industrial food processor to produce large quantities for retail distribution. Water is added to the paste during mashing, and again just before eating, to achieve the desired consistency, which can range from highly viscous to liquid. In Hawaii, poi is informally classified as either "one-finger", "two-finger", or "three-finger", alluding to how many fingers are required to scoop it up. Poi can be eaten immediately, when fresh.
Poi is an important part of Hawaiian culture and history, and is often served at Hawaiian luaus. It is a nutritious starch that is a good complement to many traditional Hawaiian foods or even local comfort food made on the islands. Polynesians considered poi a sacred dish and the taro plant which contains the spirit of Haloha who was the child of two Hawaiian gods.
It is worth noting that "poi" can also refer to a movement art called "poi spinning," which involves swinging tethered weights through a variety of rhythmical and geometric patterns. However, in the context of Hawaiian cuisine, "poi" refers to the traditional dish made from taro root.
