The fermented taro dish from Hawaii is poi. It is a traditional Polynesian staple made by cooking and mashing taro into a smooth, thick paste.
Traditional poi was prepared on a wooden pounding board called a papa kuʻi ʻai, using a pestle made from materials such as basalt, coral, calcite, or wood. Water was added gradually to create different consistencies, traditionally described as one-, two-, or three-finger poi based on how many fingers are needed to scoop it.
Fresh poi is mildly sweet, but natural fermentation makes it increasingly sour. Lactobacillus bacteria, yeasts, and Geotrichum fungi contribute to that change, giving older poi a flavor sometimes compared with plain yogurt. It is often served alongside salted fish or lomi salmon.
Poi is more than a side dish in Hawaiian culture. It is associated with Hāloa, a legendary ancestor of the Hawaiian people, and was traditionally treated with deep respect at family meals. Although taro is the standard ingredient, breadfruit can also be used in a variation called poi ʻulu.