This week's varieties: ʻEleʻele Mākoko and Pololu. Plus, we have a hapa cup with the two combined!( One on top of the other)
Our poi is made every Tuesday so if you order some on Thursday or later it may be sour.
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 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.
