Poi

Poi is one of the oldest and most culturally significant foods of the Pacific Islands, particularly Hawai’i. It has a smooth, slightly sticky texture and a mild, faintly sweet flavour that becomes tangier as it ferments over a day or two.

Traditionally, poi is eaten as a starchy side — much as rice or bread might be used — scooped up with the fingers alongside fish, pork, or other dishes at a Hawaiian lū’au. Fresh poi is relatively neutral in taste, while day-old or two-day poi develops a pleasant sourness that some prefer.

Poi is not widely available in Australia outside specialty Pacific Island food suppliers, but it can be made at home with access to taro corms.