The Kanaka Maoli, a Hawaiian indigenous population, are intimately connected to the Kalo, or more commonly known as the taro plant. Their creation myth maintains that kalo grew from the first-born of Father Sky and Daughter Earth, and that the plant is the greatest life force of all foods. Early Polynesian settlers brought Kalo to Hawai’i where it quickly became a staple of the regional diet. The entire Kalo plant is used in order to make poi, as the whole tuber is cooked and mashed with water. Poi is often referred to as the “soul food” of Hawaii. Poi is consumed both freshly mashed and after days of fermentation.
Poi is nutritious as it contains fiber and vitamins C and B-1 as well as the minerals potassium, magnesium and iron. Medicinally, poi is ingested to settle the stomach and used topically mixed with ripe noni fruit as a poultice, which is applied to boils and infected sores. Poi is mostly homemade, and so the knowledge of this Hawaiian food is in danger of extinction.
To read more, follow this link:
Please enter the word you see in the image below:
Find out about open positions and internships as Slow Food USA.
Find out more.
68 Summit Street, 2B
Brooklyn, NY 11231
Tel: 718 260-8000 or 877 SlowFoo(d)
Fax: 718 260-8068
© 2010 Slow Food USA - All Rights Reserved