Taro - Kalo, Poi

Topic From The Tropic: Taro - Kalo, Poi
Taro is a perennial, tropical plant grown primarily as a root vegetable for its edible corm, and secondarily as a leaf vegetable. It is considered a staple in Oceanic cultures. It is believed to have been one of the earliest cultivated plants.

In Hawaii taro is usually grown in pondfields known as lo'i (irrigated taro patch) in Hawaiian. A ditch is called an 'auwai and supplies diverted stream water to the lo'i. Cool, flowing water yields the best crop.

Poi is the Hawaiian word for the primary Polynesian staple food made from the corm of the taro plant (known in Hawaiian as kalo). Poi is produced by mashing the cooked corm (baked or steamed) to a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency, which can range from liquid to dough-like. Poi can be known as two-finger or three-finger, alluding to how many fingers you would have to use to eat it, depending on its consistency.

Video: Poi pounding demonstration