Poi is made from cooked, pounded kalo mixed with water. Texture and flavor change with preparation and time, so a first taste should not become a verdict on every poi you will encounter. Kalo also carries deep cultural importance in Hawaii; this is a living staple, not a novelty challenge.
The University of Hawaii’s College of Tropical Agriculture and Human Resources documents current work with Kauai kalo growers. For the visitor decision, use the island guides below to find a restaurant, market, or producer that fits the rest of your day.
