Hawaii's Poi - Spirituality, Food and Medicine
History and Use of Taro
Taro is strongly tied to the indigenous people of Hawaii, where the corm (or Kalo) is used to make poi. The creation story tells of the union of the Earth Mother and the Sky Father which produced a still born son. Once he was buried, the Taro plant grew out of his body. Also referred to as Kalo or Haloa, this term refers to “Everlasting Breath”. From this, the native people of Hawaii see the Taro as their brother (Hiapo) and the eating of poi symbolizes their connection with the eternal brother, mother and father.
Taxonomy of Taro
Taro plant (Colocasia esculenta), is cultivated in Hawaii where currently 87 species are known. The plant is a perennial, with arrow-shaped leaves that point towards the ground. Green, red, or black stems support the large leaves. The leaves most often are large and dark shiny green. Depending on the species, the stalks can be several feet in height. The flower is an open yellow-white tube, which then encloses a spike of flowers. In western gardens the plant is often referred to as Elephant Ears.
Taro Distribution and Habitat
Although the Taro plant had its origins in South East Asia, it spread to areas including Africa, West Indies, and the Pacific islands.
In Hawaii, the upland Taro is grown in rich soil found in the high rainfall forests. With the lowland Taro, it was necessary to build irrigation and terracing structures. These ancient pond fields in Hawaii were known as lo’I and can still be found along the coastlines of Maui.
Taro in the Kitchen
Almost all of the plant is used in Polynesian cooking. The leaves are cooked as greens, while the corm (root) is boiled before being mashed with water to make poi. The starchiness of the root gives the poi its stickiness. Since poi is eaten with the fingers, ideal thickness is two finger poi.
All parts of the taro must be cooked to remove the calcium oxylate crystals that are irritating to ingest.
Taro is often fed to babies and the elderly since it is easily digested. The edible leaf is high in vitamins A, B, and C, calcium, iron, phosphorous, thiamine, and riboflavin.
Another recipe for the poi has it sit and ferment for a few days. Once this fermentation is complete, the result is a sour tasting, non-alcoholic dish.
Taro as a Medicine Cabinet
Boiled and ground into poi, taro settles an upset stomach, and is used as a poultice on infected sores. Mixed with ripe arrowroot starch, it stops diarrhea. The Taro stem placed on the skin stops bleeding, and calms the sting from an insect.
The mud from the taro patch was used as a black dye on the kapa cloth (from the paper mulberry).
Planting, Harvesting and Processing Taro
Half inch thick slice of the top of the corm with 6 to 10 inches of leaf stem are planted with the leaf stems protruding from the water. Harvest takes place approximately 6 to 12 months after the planting. The parent plant will produce shoots or suckers that will number between 2 and 15. In the Hawaiian language, the shoots are called oha, which forms word by which people describe family, ohana. The literal translation for ohana is “all from the shoots”.
References
Domboise, D.M. 1956. Vegetation of the Tropical Pacific Islands, Spring-Veriag
Kenkel. N., 1999. Economic Plants lecture Notes, Winnipeg, University of Manitoba
White, L.D., 1997 The 24 Canoe Plants of Ancient Hawai’I, Maui,
Hyndman, S., International Aroid Society Internet Web Site
even the leaf of a taro has a mystical look
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