Poi is a traditional Hawaiian staple food made from taro root (called kalo in Hawaiian). It is prepared by cooking and mashing the taro corm (the starchy underground part of the plant) with water until it forms a smooth paste or thick pudding-like consistency. The thickness can vary and is often described by how many fingers it takes to scoop it up ("one-finger," "two-finger," or "three-finger" poi). Poi can be eaten fresh, when it has a sweet flavor, or allowed to ferment for a few days, which gives it a sour tang and richer probiotics. It is typically served as a side dish with traditional Hawaiian meals like kalua pork and poke. Culturally, poi holds deep significance to Hawaiians. It is believed to be connected to the spirit of Hāloa, the legendary ancestor of the Hawaiian people, making it a sacred food that symbolized family unity and respect during meals. Nutritionally, poi is low in fat, high in carbohydrates, rich in dietary fiber, and contains important nutrients like vitamin B, phosphorus, and calcium. It is considered very nutritious and has been a dietary staple for Hawaiians and Polynesians for centuries. Poi can also be found in different forms in Hawaiian cuisine, including poi bread, poi pancakes, and poi desserts like poi mochi. In summary, poi is a culturally significant, nutritious, starchy food staple made from mashed taro root, which plays an important role in traditional Hawaiian diet and culture. If you are visiting Hawaii, trying poi is considered a must for experiencing authentic Hawaiian cuisine and culture. Some well-known places to try poi in Hawaii include Waiahole Poi Factory, Hanalei Poi Company, and Helena’s Hawaiian Food.
