Contrary to popular belief, poi — taro root that’s been pounded with water to a puddinglike consistence — actually tastes good when eaten in the proper context. It’s also full of nutrients. In Hawaii, locals eat fresh poi as their starch, to complement the rest of their meal. Old Lahaina Luau makes its poi fresh daily with taro straight from its 61-acre Hoaloha farm, in addition to its unique mana ’ulu ai’pa’i (pounded breadfruit).
Special Dishes: Poi
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