Honouring Hawaiian Tradition: Pounding Kalo into Pa‘i ‘ai Pounding kalo (taro) into pa‘i ‘ai is a cherished Hawaiian tradition that connects people to the land and their heritage. This sacred process transforms kalo, often called the “elder brother” in Hawaiian stories, into a dense, nutritious paste using a pōhaku ku‘i ‘ai (stone pounder) and papa ku‘i ‘ai (wooden board). More than just food, this practice embodies the values of aloha ‘āina (love of the land) and mālama ‘āina (care for the land
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Poi is the staple food of the Hawaiian people and kuʻi kalo is the process of pounding cooked kalo (taro) corms to make poi. For many Native Hawaiians, this process is a way to connect with their older brother Hāloanakalaukapalili who in a cosmology story fed them and continues to feed them today. "Kuʻi Kalo" is the first film in a captivating new video series produced, created and hosted by Hawaiʻi Volcanoes National Park rangers. The video series, titled ʻIke Hana Noʻeau (Experience the Skillf
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Poi is the staple food of the Hawaiian people and kuʻi kalo is t…
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Taro, known as kalo in Hawaiian, is a root vegetable with a deep history in Hawaiian culture. One of the original “canoe crops”, brought over by ancient Polynesian voyagers, this essential staple has been revitalized in today’s farm and culinary communities in Hawaii. Kalo is being reimagined in inventive new ways and examples can be found all over our menus, from the traditional poi served at The Feast at Mokapu or as a dessert accompaniment in Ka'ana Kitchen. | Andaz Maui at Wailea Resort
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