The kalo variety used for the poi this week is ʻEleʻele Mākoko
A vegetarian version of our take on the Hawaiian classic of fish and poi. Our in-house, best-selling fresh poi is topped with crisp cucumber, Big Island Booch kimchi, salted macnuts and a sprinkle of green onion. It's the poifect quick grab-n-go snack
Ingredients: Poi (Taro and Water), Avocado, Cucumber, Big Island Booch Kimchi (Green Cabbage, Carrot, Garlic, Ginger, Sweet Onion, Sea Salt, Korean Chili Pepper, Sesame Oil, Cayenne Pepper), Green Onion, Kona Sea Salt
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.
