Poi, a staple food of ancient and modern Hawai’i, is more than just a dish; it’s a powerful connection to the land, ancestors, and cultural identity of the Kanaka Maoli (Native Hawaiians). Made from the corm (underground stem) of the kalo (taro) plant, poi is a smooth, starchy paste that has sustained generations and continues to be a vital part of Hawaiian traditions and celebrations. Let’s dive deep into the world of poi and discover its significance.
The Taro Plant: Source of Life
The kalo plant holds a central position in Hawaiian cosmology and sustenance. According to the Kumulipo, the Hawaiian creation chant, kalo is the elder sibling of humankind. This sacred origin story establishes a profound kinship between the Hawaiian people and the kalo plant. This intimate link explains why the cultivation and preparation of kalo, and ultimately poi, are imbued with deep respect and reverence.
The kalo plant thrives in wetland environments, traditionally cultivated in lo’i kalo (irrigated terraces). These flourishing lo’i systems are not just agricultural plots; they are meticulously engineered ecosystems that reflect a deep understanding of water management and sustainable practices. Traditional Hawaiian farmers, known as mahi’ai, developed ingenious techniques to divert water from streams and rivers to irrigate their lo’i. This intricate system provided a consistent water supply, enabling the kalo plants to flourish. Today, you can visit restored lo’i at places like the Waimea Valley on O’ahu to see this ancient agricultural practice firsthand.
The process of growing kalo is labor-intensive and requires patience. From planting the huli (kalo top cuttings) to harvesting mature kalo corms, it can take anywhere from 8 to 12 months. In some regions, farmers may even leave the kalo to mature longer, resulting in variations in taste and texture. The type of kalo grown also affects the final product. There are numerous varieties of kalo, each with its own unique characteristics. Some are better suited for making poi because of their starch content and flavor profiles, while others are used for different culinary purposes. Knowing the different varieties and their properties requires years of experience and a deep understanding of the land.
Making Poi: From Kalo to Table
The transformation of kalo into poi is a multi-step process that traditionally involves careful preparation and the use of specialized tools. Here’s a glimpse into how poi is made:
- Harvesting: Mature kalo corms are harvested from the lo’i.
- Steaming: The corms are meticulously cleaned and then steamed in an imu (underground oven) or large pot until they are tender. The imu, lined with hot rocks, imparts a unique smoky flavor to the kalo.
- Pounding: The steamed kalo is then pounded using a pohaku ku’i ‘ai (poi pounding stone) and a ku’i ‘ai (poi pounder). This rhythmic pounding breaks down the fibers of the kalo and creates a smooth, sticky paste. Traditionally, the process is done on a papa ku’i ‘ai, a wooden pounding board.
- Adding Water: As the kalo is pounded, water is gradually added to achieve the desired consistency. The amount of water added determines the thickness and smoothness of the poi.
While the traditional method of pounding poi is still practiced by some families and cultural practitioners, modern technology has introduced electric poi grinders. These grinders significantly reduce the time and effort required to make poi, making it more accessible to a wider audience. However, purists argue that the unique texture and flavor imparted by hand-pounding cannot be replicated by machines. You can often find demonstrations of traditional poi pounding at cultural events and festivals throughout Hawai’i.
There are different consistencies of poi, ranging from thick (one-finger poi) to thin (three-finger poi). The number of fingers refers to how many fingers it takes to scoop the poi up—a thicker poi requires only one finger because it’s less runny. The consistency you prefer is a matter of personal taste. Some people enjoy the thicker, more robust flavor and texture of one-finger poi, while others prefer the lighter, smoother consistency of three-finger poi. Experimenting with different consistencies is a great way to find your favorite.
Poi and Hawaiian Culture: A Unifying Force
Poi is deeply intertwined with Hawaiian cultural practices and beliefs. It is considered a symbol of family unity and is often shared during gatherings and celebrations. Sharing poi is seen as an act of connection and reinforces the importance of ‘ohana (family) in Hawaiian society. At luaus (Hawaiian feasts) and other special occasions, poi is a central dish, representing the heart of the meal and the spirit of aloha (love, compassion, and harmony).
Beyond its role as a food source, poi also plays a significant role in Hawaiian spirituality. The act of making poi is seen as a sacred process, connecting the practitioner to their ancestors and the land. Prayers and chants are often recited during the pounding process, imbuing the poi with mana (spiritual power). Poi is often offered as a ho’okupu (offering) to the gods and ancestors during ceremonies and rituals. This sacred connection underscores the profound respect and reverence that Hawaiians hold for kalo and poi.
In the past, poi was a crucial part of the Hawaiian diet, providing essential nutrients and sustenance. It was particularly important for children, the elderly, and those who were ill, as its soft consistency made it easy to digest. Poi is naturally gluten-free and rich in carbohydrates, vitamins, and minerals. It’s also a good source of probiotics due to the fermentation process, which is beneficial for gut health. The nutritional value of poi contributed to the overall health and well-being of the Hawaiian people, enabling them to thrive in their island environment.
Eating Poi: A Sensory Experience
Eating poi is more than just eating; it’s a multi-sensory experience that connects you to the land and its history. The taste of poi is often described as subtly sweet and slightly tangy, with a smooth, creamy texture. However, the flavor can vary depending on the type of kalo used, the preparation method, and the age of the poi.
Poi is often eaten as an accompaniment to other Hawaiian dishes, such as kalua pig (roasted pig), laulau (pork or fish wrapped in taro leaves), and lomi salmon (massaged salmon). These dishes complement the flavor of poi, creating a balanced and satisfying meal. You can find these traditional dishes, along with poi, at luaus, restaurants, and cultural centers throughout Hawai’i.
Here’s a practical tip for enjoying poi: don’t be afraid to try it with different foods! While it’s traditionally paired with Hawaiian cuisine, poi can also be enjoyed with other types of dishes. Some people like to eat it with grilled meats, fish, or even vegetables. Experimenting with different combinations will help you appreciate the versatility of poi and find your own favorite pairings.
Day-old poi has a subtly different flavor than freshly made poi. As poi ages, it undergoes a slight fermentation process, which adds a unique tanginess to its taste. This fermentation is caused by the natural yeasts and bacteria present in the kalo. Some people prefer the taste of fresh poi, while others prefer the more pronounced flavor of day-old or even week-old poi. The aging process also affects the texture of the poi, making it slightly thinner and smoother. Over time, poi can become quite sour, and it is then referred to as “sour poi.” This sour poi is still edible and enjoyed by many, often used as a condiment or ingredient in other dishes. Fermentation is a natural process and a key element in poi’s flavor development. If you’re trying poi for the first time, consider trying both fresh and day-old poi to see which you prefer.
Where to Find Poi: A Modern Quest
While poi was once a staple in every Hawaiian household, its availability has become more limited in recent years due to the challenges of kalo cultivation and the changing dietary habits of the population. However, there are still many places where you can find poi in Hawai’i:
- Luaus: Most luaus will feature poi as part of their traditional Hawaiian feast. Reputable luaus, like the Old Lahaina Luau on Maui, are a great way to experience poi in an authentic setting.
- Restaurants: Many Hawaiian restaurants throughout the islands serve poi. Look for restaurants that specialize in traditional Hawaiian cuisine.
- Farmers’ Markets: Some farmers’ markets offer locally made poi. This is a great way to support local farmers and get fresh, high-quality poi. Check your local market schedules for vendors that sell poi.
- Grocery Stores: Some supermarkets in Hawai’i, particularly those with Hawaiian sections, carry poi. However, the quality and freshness may vary.
- Online Retailers: A few online retailers specialize in selling Hawaiian foods, including poi. Maui Poi, for instance, ships freshly made poi to the continental US.
The cost of poi can vary depending on where you buy it and the quantity you purchase. Generally, you can expect to pay between $5 and $10 per pound. Prices may be higher at luaus or tourist destinations. Buying poi directly from farmers’ markets or local producers can often be more affordable. It’s always a good idea to compare prices at different locations to find the best deal. Consider purchasing larger quantities if you plan to eat poi regularly, as it can be stored in the refrigerator for a few days or frozen for longer periods.
Whenever possible, seek out poi made from traditional Hawaiian kalo varieties. These varieties often have a richer flavor and a more authentic texture. Ask vendors about the type of kalo they use and where it is grown. Supporting local farmers and cultural practitioners who are committed to preserving traditional methods helps ensure the continued availability of high-quality poi for future generations.
Poi Today: Preserving Tradition for the Future
The future of poi depends on continued efforts to preserve and promote kalo cultivation and traditional poi-making practices. Several organizations are working to revitalize lo’i kalo and educate people about the importance of kalo in Hawaiian culture. Supporting these organizations and initiatives is crucial for ensuring that poi remains a vital part of Hawaiian identity.
You can contribute to the preservation of poi culture by supporting local farmers who grow kalo, attending cultural events that showcase poi-making, and educating others about the significance of poi. Learning about the history and cultural context of poi will deepen your appreciation for this important food and its role in Hawaiian society. By making conscious choices to support local businesses and cultural initiatives, you can help ensure that poi continues to thrive for generations to come.
Consider visiting a lo’i kalo to learn firsthand about the process of growing kalo. Many lo’i offer guided tours and educational programs that provide valuable insights into the agricultural practices and cultural significance of kalo. Volunteering at a lo’i is another great way to contribute to kalo cultivation and connect with the land. You can also support organizations that are working to protect and restore lo’i kalo by donating your time or resources.
FAQ Section
What does poi taste like?
The flavor of poi is often described as subtly sweet and slightly tangy, with a smooth, creamy texture. The taste can vary depending on the type of kalo used, the preparation method, and the age of the poi.
How should I eat poi?
Poi is traditionally eaten as an accompaniment to other Hawaiian dishes, such as kalua pig, laulau, and lomi salmon. However, it can also be enjoyed with other types of dishes, such as grilled meats, fish, or vegetables.
How long does poi last?
Poi can typically be stored in the refrigerator for a few days or frozen for longer periods. Day-old poi has a subtly different flavor than freshly made poi, due to the fermentation process.
Where can I find poi in Hawai’i?
Poi can be found at luaus, Hawaiian restaurants, farmers’ markets, and some supermarkets in Hawai’i. Online retailers also offer poi for purchase.
Is poi healthy?
Yes, poi is a healthy food. It is naturally gluten-free and rich in carbohydrates, vitamins, and minerals. It’s also a good source of probiotics due to the fermentation process.
References
- Handy, E.S. Craighill, and Elizabeth Green Handy. Native Planters in Old Hawaii: Their Life, Lore, and Environment. Honolulu: Bishop Museum Press, 1972.
- Kamakau, Samuel Manaiakalani. Ka Po’e Kahiko: The People of Old. Honolulu: Bishop Museum Press, 1992.
- Pukui, Mary Kawena, Samuel H. Elbert, and Esther T. Mookini. Hawaiian Dictionary: Hawaiian-English, English-Hawaiian. Honolulu: University of Hawai’i Press, 1976.
- Abbott, Isabella Aiona. La’au Hawai’i: Traditional Hawaiian Uses of Plants. Honolulu: Bishop Museum Press, 1992.
Ready to experience a taste of Hawai’i? Don’t just read about poi, seek it out! Find a local Hawaiian restaurant or luau, visit a farmers’ market, or even try your hand at making your own. By embracing this ancient staple, you’ll be connecting with the heart and soul of Hawaiian culture. E ‘ai kākou i ka poi – Let’s eat poi!
