Although taro is eaten around the world, only Hawaiians make poi. Traditionally they cooked the starchy, potato-like taro root, or corm, for hours in an underground oven called an imu. Then they pounded the taro corms on large flat boards called Papa ku`i`ai, using heavy stone poi pounders called pohaku ku`i `ai. The taro was pounded into a smooth, sticky paste called pa`i`ai, then stored air tight in ti leaf bundles and banana sheaths for storage or future trading. By slowly adding water to the pa`i`ai, which was then mixed and kneaded, the perfect poi consistency was created. 4) Poi was traditionally enjoyed with fresh fish, seaweed, breadfruit and sweet potato -- an incredibly tasty and nutritious meal. And when it came to eating poi -- fingers were the utensil of choice. One, two, or three fingers to scoop out the pudding -- two finger poi was considered the best! And many Hawaiians loved their poi fermented a bit, giving it a unique, slightly sour taste.
I'm not so fond of Poi, I eat Hanalei poi sometimes it's the best in taste of all the brand, our families choice. I prefer taro bread though it's so good.