Poi (food) - History and Culture

History and Culture

The bowl of poi was considered such an important and sacred part of daily Hawaiian life that whenever a bowl of poi was uncovered at the family dinner table, it was believed that the spirit of Hāloa, the ancestor of the Hawaiian people, was present. This is because Hawaiians believed that the taro plant, or kalo, was the original ancestor of the Hawaiian people. Because of that, all conflict among family members had to come to an immediate halt.

Although a huge variety of people around the world eat taro, only Hawaiians make poi. The Hawaiians traditionally cook the starchy, potato-like taro root also called the corm, for hours in an oven underground oven called an imu. An imu is also used to cook other types of food such as pig, sweet potatoes and many more.

Shortages in taro production in recent years due to pests and labor shortages have also resulted in shortages and higher prices for poi in Hawaiʻi. At the same time, innovations in poi production have resulted in poi that stays fresh longer and tastes sweeter, but such products generally sell at a premium price and require refrigeration.

Taro was highly important to the Hawaiians. The reason for this is because they associate taro with their Gods and their story of establishment. Taro is also known to even be used for medicinal purposes.

"Poi is made from the fourteenth most farmed produce in the world: taro".