 Taro or "Kalo" plants growing in Hawaii. |  Some varieties of Kalo are grow in terraced fields in and around the Hawaiian islands. |
Poi is a staple of the Hawaiian diet from ancient times to the present. This starchy paste is traditionally produced by mashing the corm (underground stem) of the Taro plant or "Kalo" in the Hawaiian language. Arguably the most sacred plant in the Hawaiian culture, the Kalo plant is sometimes referred to as the original ancestor of the Hawaiian people. This powerful root vegetable is low in fat, loaded with Vitamin A and usually mixed with water to attain the desired consistency.
In Hawaii, poi is usually pale-purple in color and often consumed "day old" style. This is an alternative to fresh poi that offers a slightly sour taste. Poi is sometimes bland and can be mixed with salted fish to balance the flavor. Many local Hawaiian restaurants and luaus serve traditional poi.
In Hawaii, poi is usually pale-purple in color and often consumed "day old" style. This is an alternative to fresh poi that offers a slightly sour taste. Poi is sometimes bland and can be mixed with salted fish to balance the flavor. Many local Hawaiian restaurants and luaus serve traditional poi.
 Steamed Taro root being mashed with a poi pounder. |  The corm (or underground stem) of the Taro plant. Similar to a potato... |
Ono Hawaiian Food on Kapahulu Avenue is one of our favorite places to get Poi and other Hawaiian foods on the island of Oahu. This local business is family-owned and operated and very close to the Waikiki area. Below is a copy of their menu....
**Interesting Fact**
An associate researcher at the University of Hawai'i, Alvin Huang, asserts that if a person substitutes his daily carbohydrate intake with poi he would probably lose weight in the thighs.
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