Kalo/Poi

Aida Rose

About Me

My name is Aida, I am a senior in Vocal Classical Music at UH Manoa. I was born and raised in New Zealand, Tonga and then Maui (island hopper). I am Maori, Tongan, Samoan and Cameroonian. I chose to do my project on Kalo/Poi because it is a food that has been a staple in my life, communities and culture. Growing up my family had two dry Mala (one in NZ and one in Tonga), we used Kalo in pretty much every meal. It's interesting because thinking back to my childhood in the South Pacific my experience with Kalo is as it is when it's pulled from the ground, cleaned and cooked. It's only when I moved to Maui that I experienced Poi. My experience with Poi is quite uneventful because I already loved Kalo so Poi wasn't a big stretch for me. When I eat Poi, I eat it with just about anything. I am allergic to rice (...I know...) so I sub it out with Poi and honestly I love it way more.

Kalo

Image Courtesy of Honolulu Magazine 2017

3 Forms of Kalo

Image Courtesy of Huki I Ke Kalo

This form is the Kalo after it has been cut, boiled or steamed and then peeled. In this form you could eat the Kalo, you just need to make sure that it has been clean and cooked thoroughly because you could have a reaction to improperly cooked Kalo (itchy mouth or throat). Image Courtesy of Huki I Ke Kalo

Image Courtesy of Kahea: The Hawaiian-Environmental Alliance

This form is the Pa'i'ai that is created when you pound Kalo into a paste-like substance but haven't added water. It is pretty much a more concentrated undiluted "Poi". Eating in this form is pretty great as well.

Image Courtesy of Hawai'i Hide Aways

This form is the Poi that is created when you continue to pound the Pa'i'ai and dilute it by adding water. This can also be eaten. Poi is great with anything. You can make a dessert out of it or you can eat it with poke and other animal proteins.

Interview with Jason about his experience with Kalo/Poi.

For this project I want to focus on Kalo/Poi specifically in Hawai'i. I was going to ask kanaka friends and family to participate in the project but I thought a non-kanaka perspective would be interesting. My friend Jason Stancil who isn't kanaka and is well traveled expressed interest in Kalo/Poi when he moved to O'ahu to attend UH Manoa. I think having him express the knowledge that he has gain about Kalo and how it has been incorporated into his life would be refreshing compared to the "lived in" perspective of myself, my friends and family. I am very interested to know how he grew to learn about Kalo and like it as it seems to be an acquired taste for people outside of pacific islands.

Nutritional Information

Cooked Kalo

***Kalo is gluten-free, high in fibre, low in fat. Other than fibre it can also be a good source of potassium, magnesium, antioxidants and B vitamins. Though Kalo can reduce the risk of diabetes, improve digestive health, regulate insulin and glucose levels, prevent blood sugar spikes and many other benefits, it is important that you know that it is still high in carbs so eat Kalo in moderation.

Further Breakdown of Nutritional Facts in Cooked Kalo

Serving Size: 1 cup sliced = 132g

Poi

Serving Size: 1 cup = 240g

My Plate & SPC Classification

My Plate: Vegetable (Starchy)

SPC Classification: Energy Food

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