Kalo Poi Taro from Hawaii
The Kanaka Maoli, a Hawaiian indigenous population, are intimately connected to the Kalo, or more commonly known as the taro plant. Early Polynesian settlers brought Kalo to Hawai'i where it quickly became a staple of the regional diet. The entire Kalo plant is used in order to make poi, as the whole tuber is cooked and mashed with water. Poi is often referred to as the "soul food" of Hawaii. Poi is consumed both freshly mashed and after days of fermentation. Poi is mostly homemade, and so the knowledge of this Hawaiian food is in danger of extinction.
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