Poi

poi a sour, fermented paste made from the corms (underground swollen stems) of taro (Colocasia macrorrhiza) in the Hawaiian Islands. It is the staple food of the region although it contains very little protein. The taro is boiled and pounded to a paste with water. Lactic acid bacteria from the natural environment invade it and cause a fermentation like that of any other vegetable pickle. Few non-Hawaiians find poi particularly appetizing.