Poi is a key ingredient in Hawaiian cuisine. The process of making poi much from its original method. The taro root is cooked slowly for many hours, traditionally in an imu pit. This cooking method to break down all of the root's fibres. On a stone tool, which people still use today, the cooked poi is mixed with water and then pounded into a thin or thick paste, on preference. When fresh, the poi is sweet and often eaten as a dessert. After some time, the poi becomes a bit sour and is perfect for savoury meals. Poi is specific to Hawaii and is not found anywhere else in the world, making it significantly important to the people of the islands and the preservation of culture. who pound poi today have a stronger connection to the ancestral past. the paste, anything that can fall in accidentally must be removed. In a way, this them to the poi makers from past centuries. Not typical of Western tastes, however, poi has gained a reputation for being somewhat of a mystery food that only brave visitors But once you become accustomed to the unique flavour of this very traditional dish, you're bound to reap many health that it has to offer.