A Local’s Guide to Poi: Understanding Hawaii’s Ancient Staple Food
In the Kumulipo creation chant, the taro plant — kalo in Hawaiian — is not a crop. It is an ancestor: the stillborn firstborn son of the gods Wākea and Hoʻohōkūlani, whose grave sprouted the first kalo leaf. The second child, also named Hāloa, became the first human, making kalo the elder sibling of the Hawaiian people. That relationship — older brother to a whole culture — explains why poi, the smooth fermented paste made from kalo, has never been treated as just a side dish. For more than a thousand years, poi sustained the islands. Today it remains