This week's varieties: Lauloa ʻEleʻele ʻUla & ʻEleʻele Mākoko
Our poi is made every Tuesday and Friday.
Many store-bought pois have a ratio of about 30% kalo to 70% water, but we make our poi mostly kalo at about 80%. This ratio makes for a super flavorful and hearty poi.
Poi is a traditional Polynesian staple made by pounding cooked kalo (taro) with small amounts of water until a pudding consistency is reached. This calorie-dense food can be left at room temperature to achieve a more sour and fermented flavor, reminiscent of Greek yogurt. Refrigerating will stop this process but results in a firmer texture.
When sour, poi is especially complimentary to other savory foods, especially smoked fish. When fresh, poi can used in everything from smoothies to acai bowls, and even as a tasty addition to shave ice.
