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Poi is made from kalo (taro root), one of the oldest cultivated crops in Polynesia. The taro corm is steamed or baked, peeled, and then pounded on a wooden board (traditionally called a papa ku‘i ‘ai) with a stone pestle (pōhaku ku‘i ‘ai). Water is gradually added until it reaches a smooth, sticky consistency.

Poi can range from thick and doughy to thin and pourable, depending on your preference. The most common way to eat poi is with your finger:

• “One-finger poi” – thick, you scoop it with one finger.
• “Two-finger poi” – medium consistency.
• “Three-finger poi” – thinner and runnier.
   

In Hawaiian culture, poi is more than food — it’s spiritual. The kalo plant is considered sacred and tied to the story of Hāloa, the first ancestor of the Hawaiian people. Because of that connection, when poi is on the table, it’s treated with respect. Traditionally, arguments were stopped when poi was served because it represented family and unity.

Poi has a mild, slightly tangy taste that develops more sourness as it ferments over a few days. It’s often served alongside dishes like lomi salmon, kalua pig, laulau, and poke, helping balance out salty or rich flavors.

While old-school Hawaiians still make poi fresh at home or get it from family farms, most people in Hawaiʻi buy it from local producers like Hanalei Poi or Taro Brand. Some even mix poi into smoothies, pancakes, or desserts for a nutritious twist. Poi is full of fiber, vitamins, and easily digestible starch.