The staple and traditional filler starch dish in Hawaiian cuisine is something known as poi.Poi is a thick paste made from taro root (similar to a yam or potato but with a starchy-er flavor) that is either steamed or baked and pounded. While pounding, water is added to the mixture to ...
Traditionally, Hawaiians cooked the starchy, potato-like taro root for several hours in an imu. It was then pounded on large flat boards called papa ku’i’ai, using heavy stones called pohaku ku’i’ai. The taro was pounded into a smooth, sticky paste known as pa’i’ai (basically po...
A central food in Native Hawaiian cooking poi is made from taro root that has been cooked pounded and combined with water until it reaches a smooth pudding-like consistency. It has a mild slightly tangy flavor and is commonly served as a side. Poi is not only food but a cultural ico...