Poi (Hawaiian food)

Lore & Background

Poi is thought to have originated in the Marquesas Islands, created some time after initial settlement from Polynesian explorers. The origins of poi coincided with the development of basalt pounders in the Marquesas, which soon spread elsewhere in eastern Polynesia, with the exception of New Zealand and Easter Island. In western Polynesia, a more rudimentary method was used, mashing cooked starch in a wooden bowl with a makeshift pounder made from a coconut leaf stem or a hard, unripe breadfruit with wooden pegs.

In Hawaiian culture, poi was considered so important and sacred that Hawaiians believed the spirit of Hāloa, the legendary ancestor of the Hawaiian people, was present when a bowl of poi was uncovered for consumption at the family dinner table. Accordingly, all conflict among family members was required to come to an immediate halt. Hawaiians traditionally cook the starchy, potato-like heart of the taro corm for hours in an underground oven called an imu, which is also used to cook other types of food such as pork, carrots, and sweet potatoes. Breadfruit can also be made into poi (poi ʻulu), but Hawaiians consider this inferior in taste to poi made from taro.

Reader's Guide

Poi holds deep cultural and dietary significance in Hawaiian life. It was considered a sacred food, with the belief that the spirit of the legendary ancestor Hāloa was present when a bowl of poi was uncovered at the family dinner table, requiring all family conflict to cease immediately. The fermentation process, driven by Lactobacillus bacteria, yeasts, and Geotrichum fungi, transforms the fresh sweet paste into a sour product over days, with the speed depending on bacterial levels. Sour poi is still edible and is often served with salted fish or Hawaiian lomi salmon. It can also be used as a cooking ingredient with a sour flavor similar to buttermilk, typically in breads and rolls. The souring process can be slowed by storing poi in a cool, dark location, or prevented by freezing or dehydrating, though the resulting poi tends to taste bland. Commercially, poi requires refrigeration and stays fresh longer and tastes sweeter. Nutritionally, taro is low in fat, high in vitamin A, and rich in complex carbohydrates. Poi has been used as a milk substitute for babies and as baby food, is easy to digest, and contains no gluten, making it safe for people with celiac disease or gluten intolerance.

Did You Know?

• Poi can be classified by thickness as 'one-finger', 'two-finger', or 'three-finger', referring to how many fingers are needed to scoop it.
• A layer of water on top of fermenting poi prevents a crust from forming.
• Breadfruit poi (poi ʻulu) is considered inferior in taste to taro poi by Hawaiians.