Poi and the Taro Patch: Rediscovering Hawaiʻi's Original Staple

To many first-time visitors, poi is a puzzle — a smooth, purplish-gray paste with a mild, faintly tangy taste. But to Hawaiians, poi is foundational. Pounded from the steamed corm of the taro plant, or kalo, it carries deep cultural meaning: in tradition, kalo is the elder sibling of the Hawaiian people, and the loʻi taro patch is sacred ground.

A Living Heritage

Once the daily staple across the islands, taro cultivation declined for generations but is now enjoying a revival led by Native Hawaiian farmers restoring old loʻi. The work is as much about culture and language as calories, reconnecting communities to the land at places like the fictional Hanalei Taro Collective.

How to Try It

Poi is traditionally eaten fresh and slightly sweet, thickening and souring as it ages — both stages have their devotees. Pair it with kalua pig or lomi salmon rather than eating it alone, and approach it as Hawaiians do: not as a novelty, but as the heart of the meal.

Poi isn't just food in Hawaiʻi — it's genealogy, tying the people to the land through the taro plant.

Good to Know

• Poi is pounded from steamed taro corm (kalo)
• Kalo is considered the elder sibling of Hawaiians
• Fresh poi is mild and sweet; aged poi turns tangy
• Best enjoyed alongside kalua pig or lomi salmon

It is honest, generous food — the kind that tastes like the place it comes from.