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Poi, is taro (kalo in Hawaiian) steamed in the imu (underground) and pounded with water until it reaches a pasty consistency. It is a luau favorite you eat with your fingers and the perfect side dish to any main course. Although it may be an acquired taste, I’ve always loved poi.

May 26, 2016 · We used handmade boards (papa ku’i’ai) of monkeypod and handcrafted poi pounders from lava rock (ku’i’ai pohaku). It’s definitely an acquired skill as my first attempt turned into a sticky gum-like mess.

Perhaps the most commonly recognized stone artifact is the poi pounder. There are actually three types of poi pounders: knob, stirrup and ring. The stirrup and ring were developed on Kauai. Most theories relate this development to women's involvement in the making of poi.

Poi is a traditional staple food in the Polynesian diet, made from taro. Traditional poi is produced by mashing cooked taro on a wooden pounding board (papa kuʻi ʻai), with a carved pestle (pōhaku kuʻi ʻai) made from basalt, calcite, coral, or wood. [1][2] Modern methods use an industrial food processor to produce large quantities for ...

At Punta Moreno, a geologist from our ship, the Cachalote, shares her love of poi poi lava flow!Rare Finds Travel is expertly researched, custom-designed tra...

Nov 26, 2019 · Lono Logan demonstrates how to grow kalo, or taro, and make poi, a very important and favorite food for many modern Hawaiians.

Jun 18, 2017 · Earl Kawa‘a holds traditional Hawaiian poi-pounding stones alongside a hand-carved board used to pound taro into poi.

Whether fresh or fermented (called sour poi), the nutrients and hypo-allergenic qualities of poi make it healthy in addition to being a valued and enjoyed part of Hawaiian culture.

Hawaii’s lava-heated tide pools offer a unique and unforgettable experience, blending the raw power of volcanic landscapes with the tranquil beauty of the ocean.