In my late teens, I lived in Honolulu and dated a Hawaiian local whose grandmother was an incredible cook—but also incredibly strict. Girls werent allowed inside the house, so Stratten and I would often hang out in his driveway, devouring whatever she cooked that day, while mosquitoes devoured my calves. One night, he snuck me a heaping Styrofoam plate of smoky, melt-in-your-mouth kalua pork, potato salad with chunks of Spam, and a pale purple paste that he called “poi.” “What is poi?” I asked, assuming it would be some kind of sweet pudding. Half-amused, he urged me to try it, and I remember my initial thought was that the texture reminded me of the Korean rice porridge Id grown up eating. And while there was a subtle sweetness, it was the tartness that made my tongue dance, and the nutty aftertaste that had me scooping up a second bite. The complex flavors of the poi made it the perfect companion to the salty, savory meat, and suddenly, Strattens grandmother stole my heart all over again. More than a decade later and an ocean away, it hasnt been easy to find those exact flavors again. After all, there arent many truly authentic Hawaiian restaurants outside of the Aloha State, let alone one that serves poi. But with the rising popularity of poké and Spam musubi on the mainland, its clear the rest of the world is eager to learn about the rich variety of Hawaiian food. Read on to learn more about what poi is, why its a superfood and how to make it at home.
Poi comes from taro, one of the world’s oldest cultivated crops, and was brought to Hawai’i by its earliest voyaging settlers. Poi is made from the bulbous, potato-like underground corm of the taro plant that is cooked, mashed with water and allowed to ferment.
Tools[embed_section][embed-content imageid=”1768455″ title=”Steamer Basket” buybutton=”Shop Now” linkurl=”https://www.amazon.com/Steamer-Stainless-Vegetable-Folding-Expandable/dp/B0875K79TY/?th=1″ newtab=”true” /][embed-content imageid=”1768454″ title=”Mortar and Pestle” buybutton=”Shop Now” linkurl=”https://www.amazon.com/Granite-Mortar-Pestle-Set-Molcajete/dp/B07DFG7BT3/” newtab=”true” /][embed-content imageid=”1768453″ title=”Sauce Pan” buybutton=”Shop Now” linkurl=”https://www.amazon.com/Calphalon-System-Nonstick-Sauce-quart/dp/B0093AUAGW/” newtab=”true” /][/embed_section]
What Is Poi?Unlike many Hawaiian foods, which reflect the complex history of East Asian and American people on the islands, poi is as native Hawaiian as you can get. Poi is a traditional dish made from taro root, believed to have sustained Polynesian travelers during their long voyage to the then-uninhabited Hawaiian islands.Well, what is taro, some of you may ask? It’s a starchy tuber that’s grown in many tropical and subtropical areas around the world, with different cultures cultivating different varieties of taro. I was introduced to taro as a kid through Taiwanese taro
- 1 pound taro root, scrubbed clean, peeled and cut into 2-inch chunks
- 1/2 cup water
Hawaiian Culture Video: The Tradition of Poi Making
FAQ
What does poi taste like?
Why is poi illegal in Hawaii?
Is poi healthier than Rice?
What is Hawaiian Poi?
What is Poi? Hawaiian poi is a traditional staple food of the Native Hawaiian cuisine. It is made from the starchy root of the taro plant (Colocasia esculenta). Poi has been a significant part of Hawaiian culture and diet for centuries and holds cultural and historical importance to the Hawaiian people.
What is poi made of?
Poi is a paste made from the taro plant that has been a staple food and cultural icon in Hawaii for centuries. If you’re short on time, here’s a quick answer: Poi is a purple Hawaiian food made from pounding taro root into a paste-like consistency that has a sweet, nutty flavor.
Why is poi important in Hawaii?
Poi was highly revered as a sacred, nourishing food and offered to the gods and high chiefs in spiritual rituals and ceremonies. In pre-contact Hawaii, poi was consumed by all members of society. Commoners, known as makaʻāinana, grew and produced much of the taro used to make poi.
Where does poi grow?
Poi is made from the root of the taro plant. The taro plant grows underwater in flood paddy fields as you can see in the photo above. Taro grows on all the Hawaiian islands. But Kauai island (specifically the Hanalei valley) grows the best taro. Kauai also grows the most taro, producing about 75% of the entire state’s production.