Poi (dessert)

Poi is a traditional staple food of Native Hawaiians, made from the starchy corm (underground stem) of the taro plant.

Preparation: Poi is created through a process of baking or steaming the taro corm until it is soft. After cooking, the corm is mashed and water is gradually added while mashing until it reaches the desired consistency, ranging from a thick paste to a thin, porridge-like liquid. Traditionally, this mashing was done using a pōhaku kuʻi ʻai (stone pounder) and a papa kuʻi ʻai (wooden board). Modern preparation often involves food processors.

Consumption and Taste: Poi can be eaten fresh or allowed to ferment. Fresh poi is often described as sweet and can have a subtle, earthy flavor. As it ferments, poi becomes more acidic and tangy, developing a sour taste. This fermentation process is a natural occurrence and a preferred flavor profile for many. Poi is often eaten as an accompaniment to meat or fish dishes.

Cultural Significance: Poi holds deep cultural significance in Hawaiian society. The taro plant, from which poi is made, is considered sacred and is believed to be the elder sibling of the Hawaiian people. Poi is thus revered as a source of life and sustenance. It is a food that connects Hawaiians to their ancestors and their land. Traditionally, preparing and sharing poi was a communal activity, strengthening family and community bonds. The making and consumption of poi are often part of important ceremonies and celebrations.