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Hawaiian Style: Eating Poi

Hawaiian Style: Eating Poi

My husband Macario harvested some kalo (taro) and made some fresh, delicious poi today. Our 4-year-old couldn’t get enough. And then we had some more.


In the old days, poi was pounded with stone pounders, and Macario, who comes from a long line of kalo farmers, can do it that way, too. But nowadays, we use a Champion commercial juicer. So easy. I think some of our ancestors would have used a Champion juicer if they’d had one.

It got me thinking about an article I once wrote for the Hawaiian Airlines in-flight magazine Hana Hou. It’s all about poi—history and culture, taste, making, eating.

I dug out the article and reread it, and then I thought maybe you’d like to read it, too.

Poi is such a staple food to Hawaiians. And it’s so delicious. If you read the article you’ll see how important poi is to us.



  1. RRomo

    Well……here we are visiting the “other blog”….don’t know how you find the time to keep two blogs up! we can hardly keep up with one!
    We need to plan another big eating get together one of these days…

  2. teresa

    hi Leslie:

    I just found your article while searching “poi’. I have question about the plants made to poi. Is that taro or ube? I got different answers from wikipedia saying that poi is from one of those.

    I have not tased Hawaii poi and no idea what flavour of ube is cause there is no ube in my country. Could you please tell me what poi made by?

    Thank you for information

    Teresa Tung

    1. Leslie Lang

      Hi Teresa,

      In Hawai’i, poi is usually made from taro. Some people make poi from ulu (breadfruit), but that is not as common here. Is ube the purple sweet potato? That is delicious too, but we don’t eat it as poi.

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